Cheesy Meatball Casserole
Meatball Casserole is a great dinner recipe everybody will cherish. Pressed with spinach and a yummy creamy tomato sauce, plus it’s shrouded in melty cheese – the unadulterated warming solace nourishment!
This recipe is Trim Healthy Mama (THM S), low carb, keto, and gluten-free friendly (if using certified gluten-free products).
low carb meatball casserole in a preparing dish
Man, I love meatballs.
Didn’t you know?? All things considered, possibly investigate my Easy Homemade Meatballs and afterward you’ll realize how much I can gush over these little guys.
Cheesy Low Carb Meatball Casserole
Anyways, a day or two ago I was almost out of groceries and needed to prepare something ameliorating and filling for my ravenous pack of lion cubs.
I chose to defrost ground meat to make meatballs, but halfway through I realized I was out of eggs to tie the meatballs. Anyways, made sense of I could sub in sour cream snd psyllium husk, so if you don’t have any eggs or are unfavorably susceptible, meatballs work without eggs, as well!
I also chose to make these grain-free, so I skipped the oats I usually include and instead included defrosted chopped spinach with all excess fluid squeezed out to include some mass and stretch the meat.
This ended up being such a decent THM S dinner, pleasantly low carb and absolutely scrumptious, so I chose to write down my recipe and make it again for the blog, and here it is presently!
My tips for the best meatball casserole:
Use a blender for the meatballs
Making healthy natively constructed meatballs is the easiest thing ever if you know a couple of tricks.
My way to make them super brisk and easy is to just toss all ingredients into an enormous bowl and afterward combine everything with a blender. You can use a handheld blender with the batter hooks joined, but for a bunch of this size using a KitchenAid with the oar connection works better.
At that point, just part out meatballs with a small treat scoop (mine is around 2 teaspoons, I don’t care for huge meatballs), fold into balls and heat!
Try not to skip pre-heating the meatballs
I realize it’s enticing to toss everything into the dish on the double and cook it that way for comfort, but it’s really necessary to give the meatballs 15 minutes in the stove without anyone else’s input.
Otherwise, they’re not firm and could disintegrate and disintegrate into the sauce.
Ensure you channel the meatballs before including the sauce
See, that is another reason to pre-prepare the meatballs. The spinach, regardless of how well you squeeze it, will radiate water as it cooks.
You have to deplete most of the fluid that overflowed out of the meatballs as they baked, otherwise the sauce will end up as soup.
- 1/2 teaspoon fine sea salt
- Black pepper, to taste (I only use a tiny bit because of my kids)
- 1/2 cup shredded cheese, I used mozzarella
- 1 teaspoon dried onion powder
- 1 cup defrosted frozen chopped spinach, excess water squeezed!
- For the sauce:
- 2 teaspoons psyllium husk, can substitute sour cream + psyllium with 2 large eggs
- 2 pounds ground meat, beef, pork or sausage; or a mix
- 1/2 cup sour cream
- 1 28- oz can diced tomatoes, not drained
- 1/2 cup sour cream
- 2 teaspoons dried parsley
- Salt + pepper, to taste
- 2 teaspoons Italian seasoning
- 1/2 cup tomato paste
Make the meatballs: Preheat the oven to 430°F. Combine all ingredients for the meatballs in a large bowl (I like using my KitchenAid with the paddle attachment to do this – quick and easy!). Shape into meatballs and place in a lightly greased 9×13 casserole dish in a single layer (it’s ok if they sit close together). Bake for 15 minutes. Carefully drain excess liquid from the dish.
Make the sauce: While meatballs are baking, mix all ingredients for the sauce in a large measuring jug.
Bake the casserole: Pour sauce over drained meatballs, stirring a little to coat them all. Bake for 15 minutes. Top with cheese and bake until bubbly, about 3-4 minutes.
- Category: CASSEROLE
Keywords: Cheesy Meatball Casserole