Low Carb Lasagna Meatballs
Try this Low Carb Lasagna Meatballs Recipe recipe, or contribute your own.
Try this Low Carb Lasagna Meatballs Recipe recipe, or contribute your own.
- 2 eggs
- 1/4 cup grated parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
- 1/4 tsp dried oregano
- 1/3 upalmond flour
- 1 lb sweet or hot italian sausage
- 1 lb ground chuck (or turkey if you prefer)
- 1 tbsp dried parsley
- 2 cups keto marinara
- 1 1/2 cups whole milk mozzarella cheese shredded
- 1 cup whole milk ricotta cheese
- Carbohydrate 3.08183977743264 g
- Cholesterol 61.373775151752 mg
- Fat 22.4851635735188 g
- Fiber 0.0887898422453494 g
- Protein 13.232223505533 g
- Saturated Fat 9.38025016115606 g
- Serving Size 1 1 serving (177g)
- Sodium 648.403110932153 mg
- Sugar 2.99304993518729 g
- Trans Fat 1.20864056134904 g
- Calories 270 calories
Step-by-step
- Combine all of the meatball ingredients in a medium bowl and mix thoroughly.
- Form into approximately thirty two 1.5" meatballs.
- Place the meatballs on a parchment lined baking sheet, and bake at 375 degrees (F) for 15 minutes.
- Place the meatballs in a casserole dish (13x9 should do) in a single layer.
- Pour half of the keto marinara sauce over the meatballs.
- Drop the ricotta cheese by generous teaspoonfuls evenly over the casserole.
- Pour the second half of the marinara sauce over the top.
- Sprinkle the mozzarella cheese over the entire thing.
- Bake for about 30 minutes at 375 degrees (F).
- Remove from the oven and let it cool for about five minutes before serving.
Golden pools of melted mozzarella stretch across a rich tomato base, while tender sausage and beef morsels absorb the savory ricotta pockets tucked between them. Achieving this distinct textural contrast requires careful attention to moisture management and protein binding during assembly.
- Mix the ground chuck, Italian sausage, eggs, and almond flour just until incorporated to prevent the proteins from packing too tightly, which yields a tender bite rather than a dense, rubbery texture.
- Bake the formed 1.5-inch meatballs on a parchment-lined sheet at 375 degrees Fahrenheit for exactly 15 minutes to render excess fat before the casserole assembly stage.
- Drain any accumulated grease from the baking sheet before transferring the par-baked meatballs to the 13x9 casserole dish to keep the marinara sauce from turning watery.
- Drop the whole milk ricotta by the spoonful directly onto the sauce layer so it warms evenly without separating or curdling during the final 30-minute bake at 375 degrees Fahrenheit.
- Allow the finished casserole to rest for five minutes at room temperature, letting the melted cheese and ricotta set firmly enough to hold their shape during portioning.
Standard metal baking sheets work well for the initial par-bake, though a glass or ceramic casserole dish ensures even heat distribution for the final cheese-melting phase. Standard measuring spoons help maintain uniform meatball sizing so every piece cooks at an identical rate.
