Low Carb Meatball Casserole Recipe
Try this Low Carb Meatball Casserole Recipe recipe, or contribute your own.
Try this Low Carb Meatball Casserole Recipe recipe, or contribute your own.
- meatball ingredients:
- * 1â lbâ ground beef (i used 85/15 blend)
- * 1â lbâ spicy pork sausage
- * 1â cupâ shredded mozzarella
- * 1/3â cupâ grated or shredded parmesan
- * 1/2 cup crushed pork rinds (substitute for bread
- * 2â egg
- * 2â tspâ onion powder
- * 2â tspâ fresh minced garlic
- * 1/2 teaspoon italian seasoning blend
- casserole toppings:
- * low carb red sauce (spaghetti or marinara)
- * 2 cups cheese for the top of the casserole
- * fresh basil for a topping
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400. Spray a casserole dish with cooking spray
- Use a food processor to crush the pork rinds.
- Combine all the ingredients (except for the red sauce 2 cups cheese and fresh basil that is set aside for the casserole) for the meatballs.
- I use my hands to mix all these ingredients.
- Use a small cookie scoop and make small meatballs (all the same size)
- Place the meatballs in a casserole dish and bake them for 15 to 20 minutes or until the meatballs are fully cooked.
- Remove them from the oven and drain the grease.
- Top with the low carb red sauce and cheese and put them back in the oven.
- Bake for an additional 5 to 10 minutes until the cheese has fully melted.
- Serve with a side salad or over zoodles and enjoy!
Fat redistribution during refrigeration alters the thermal dynamics of baked protein dishes. Stored properly in an airtight container at four degrees Celsius, this meatball casserole holds structurally for up to four days. Pork rinds replace traditional breadcrumbs in the meat mixture, absorbing rendered fat from the 85/15 ground beef and spicy pork sausage blend rather than releasing moisture. This chemical behavior prevents the meatballs from turning spongy when reheated. Reheating requires a moderate oven temperature of 350 degrees Fahrenheit, applied for fifteen minutes, to thaw the center without scorching the surface mozzarella layer. Microwaving risks breaking the cheese emulsion, resulting in an oily separation on the plate. Portion scaling operates linearly; doubling the recipe requires utilizing two separate casserole dishes rather than one deep vessel to ensure the center reaches safe temperatures within the standard baking window. Fresh basil should be applied strictly after reheating, as thermal exposure destroys volatile aromatic compounds instantly.
