Keto Meatball Casserole Recipe

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Last Updated on May 30, 2025 by Toya

Learn how to make this easy, cheesy keto meatball casserole for a quick and easy keto dinner! With only 3.9 grams of net carbs per serving, this meatball casserole is THE BEST!

Can these be made with Frozen Meatballs?

Yes, you can make the casserole with frozen meatballs. Arrange the meatballs in a gently greased baking dish and bake for 5 minutes more than stated in the recipe.

Tips for Making Meatball Casserole

• When adding zucchini, make sure you squeeze out as much water as possible. Any excess liquid will make your meatballs soggy.
• When choosing a meat, go with finely ground meat. This will ensure you have smoothly shaped meatballs. You can also add a mozzarella cube in each meatball for an extra cheesy casserole.

Ingredients Needed

These are all the ingredients you will need to make this keto casserole recipe:

• 1lb. Ground pork
• 1 cup shredded mozzarella
• 1 cup shredded zucchini
• 1 egg
• 1 tsp garlic powder
• 2 tsp Italian herbs
• Salt and pepper, to taste
• ½ cup sugar-free tomato sauce – This is my favorite keto-friendly tomato sauce — no added sugar, rich flavor, and just the right texture. Click here to check it out!
• ½ cup shredded mozzarella or gouda cheese

How to Make Keto Meatball Casserole

To start making this keto meatball casserole, gather all of your ingredients and preheat the oven to 400F.

In a bowl, combine the pork, mozzarella, zucchini, eggs, and spices.

Once mixed, it should look like this:

Shape the mixture into meatballs and arrange them in a casserole dish.

Bake the meatballs for 30 minutes and pull them out of the oven. And pour over the keto friendly tomato sauce.

Top with the cheese, then bake the casserole for another 10–15 minutes.

Once baked and served, the low-carb meatball casserole should look like this:

Serve this cheesy meatball casserole warm.

How to Store this Easy Casserole Recipe

Place the casserole in an airtight container and refrigerate 3-4 days. If freezing, portion the casserole and freeze for up to a month. To reheat; thaw in a fridge overnight and heat in the oven at 350F.