These delicious Baked Parmesan Meatballs are fast and easy recipe to make and your whole family will be asking for more. They are baked in marinara sauce and topped with two kinds of cheese. Who wouldn’t enjoy that?
As the recipe does not call for panko or bread crumbs this dish is perfect for anyone following a keto or low carb diet.
Baked Parmesan Meatballs
What To Serve With Baked Parmesan Meatballs
These meatballs are delicious on their own if you just want to serve them as they are and include some side dishes.
Classic / Traditional Sides (for your non keto family):
- Pasta (always a favorite)
- Mashed Potatoes
- Garlic Bread
Lower In Carb Sides:
- Zucchini and Stewed Tomatoes
- Salad with Italian Dressing
- Zoodles, Spaghetti Squash Pasta or Shirataki Noodles (as shown in the picture above)
Stop by this page to find out more about low carb and keto noodle replacements.
Other uses for Baked Parmesan Meatballs:
Meatball subs – toast sub rolls and add in meatballs with some sauce. Top with a little more mozzarella cheese
Meatball pizza – cut meatballs in half and use them and the marinara sauce to top your favorite pizza crust. Go low carb and use Fathead Dough to create a low carb pizza crust.
Italian meatball soup – use the meatballs to create a delicious soup by mixing together 32 ounces of beef broth, 15 ounce can of diced tomatoes, 2 teaspoons of Italian Seasoning mix and 10 to 12 meatballs cut in half. If you have family that aren’t low carb then add in 1 can of cannellini beans (15 -19 ounces). Simmer over a low heat for 10 minutes. Add salt and pepper to taste and top with a bit of grated Parmesan cheese. Leave the beans out for a lower in carb soup.
INGREDIENTS:
- 1 pound ground beef
- 1 pound ground pork
- 1 cup Parmesan cheese grated, divided
- 1/4 cup heavy cream
- 1 egg
- 1 tablespoon dried chopped onions
- 1 tablespoon finely minced garlic (about 3 cloves)
- 1 tablespoon Italian seasoning, dried
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 jar (24 ounces) marinara sauce
- 1 cup mozzarella cheese, shredded
- Dried or fresh parsley for garnish
DIRECTIONS:
- Preheat oven to 375F.
- Combine the beef, pork, 3/4 cup Parmesan, heavy cream, egg, onion, garlic, Italian seasoning, salt and pepper in a large bowl. Mix with your hands until well combined.
- Spray a casserole dish or a 9 X 13 aluminum pan with non stick spray.
- Using a small cookie scoop or a tablespoon scoop out a well rounded tablespoon of the meat mixture and form into a ball. Place the meatballs side by side on the dish.
- Bake meatballs for 10 to 12 minutes. Remove from oven and drain any excess fat from the pan.
- Cover the meatballs with the marinara sauce. Sprinkle the remaining 1/4 cup Parmesan cheese and the mozzarella cheese evenly over the meatballs.
- Place back in the oven and cook another 15 to 20 minutes or until the meatballs are cooked through and the internal temperature is 160F.
- Remove and garnish with parsley if desired. Serve with your favorite side dishes.
- Store leftovers in the refrigerator for up to 5 days.
- Store leftovers in the freezer for up to 3 months.
Freezer Meal Tips:
These baked parmesan meatballs make a great freezer meal. You can prep them for the freezer one of two ways. Start by making a double batch of meatballs. Follow the directions for making the meatballs. Once made place half of the meatballs in a casserole or 9 X 13 baking pan and continue baking them.
Freezer Meal 1:
Place the other half of the meatballs on a cookie sheet and space them out evenly. Place the cookie sheet in the freezer for 30 minutes. The meatballs should be partially frozen at this point. This will keep them from sticking together when you freeze them. Place them in a freezer bag marked with the date and the recipe name. The meatballs can remain frozen for up to 3 months.
To use the uncooked meatballs remove them from the freezer and thaw overnight in the refrigerator. Preheat the oven to 375F. Place them in a casserole pan or a 9 x 13 baking pan and bake for 10 to 12 minutes. Pour off any excess fat. Then top the meatballs with marinara sauce, cover with cheese and follow the directions for cooking them in the oven.
Freezer Meal 2:
Start by doubling the batch of meatballs. Follow the directions through cooking them for 10 to 12 minutes. Once the meatballs are cooked they can be placed on a cookie sheet. Allow them to cool for about 5 minutes. Then place the cookie sheet in the freezer for 30 to 60 minutes. They will become partially frozen. At this point they can be placed in a freezer bag marked with the date and the recipe name. Store in the freezer for up to 3 months.
To use the cooked meatballs remove them from the freezer and thaw overnight in the refrigerator. Preheat the oven to 375F. Place them in a casserole pan or a 9 x 13 baking pan, top with marinara sauce, cover with cheese and follow the directions for cooking them in the oven.
Keto and Low Carb Baked Parmesan Meatballs Recipe
These delicious Baked Parmesan Meatballs are fast and easy recipe to make that will have your whole family asking for more. They are baked in marinara sauce and topped with two kinds of cheese.
Ingredients
- 1 pound lean ground beef
- 1 pound ground pork
- 1 cup Parmesan cheese grated
- 1/4 cup Heavy Whipping Cream
- 1 eggs
- 1 tablespoon Dried Chopped Onions
- 1 tablespoon Garlic, minced
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 24 ounces marinara sauce
- 1 cup mozzarella cheese
Instructions
- Preheat oven to 375F.
- Combine the beef, pork, 3/4 cup Parmesan, heavy cream, egg, onion, garlic, Italian seasoning, salt and pepper in a large bowl. Mix with your hands until well combined.
- Spray a casserole dish or a 9 X 13 aluminum pan with non stick spray.
- Using a small cookie scoop or a tablespoon scoop out a well rounded tablespoon of the meat mixture and form into a ball. Place the meatballs side by side on the dish.
- Bake meatballs for 10 to 12 minutes. Remove from oven and drain any excess fat from the pan.
- Cover the meatballs with the marinara sauce. Sprinkle the remaining 1/4 cup Parmesan cheese and the mozzarella cheese evenly over the meatballs.
- Place back in the oven and cook another 15 to 20 minutes or until the meatballs are cooked through and the internal temperature is 160F.
- Remove and garnish with parsley if desired. Serve with your favorite side dishes.
Nutrition
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