ITALIAN MEATBALL CASSEROLE {KETO/LOW CARB}
I watched one of these recipe movies on Facebook one day a week to get Italian Meatballs and I have been craving them ever since. I knew it would be simple to generate a few adjustments to the recipe to generate Meatballs since I'd made BBQ meatballs earlier. Since we had been spending the afternoon in your home, I ready the meatballs before in the afternoon, baked them in oil on the stove to sear in the juices, then popped them into my crock pot using a jar of spaghetti sauce to simmer the remainder of the day.
Here is a small tip if you prefer to conserve as much time when cooking, do not even bother about rolling out the meatballs. Get ice cream or a cookie scoop scoop and then package against the face of the bowl. I can not stand raw meat, therefore this is my girl solution that is idle. In the event that you wanted you can bypass the step of letting it melt and browning the cheese from the oven by incorporating the cheese. I believe cooking the meatballs is well worth it. There's nothing about the cheese.
Ingredients
- 11/4 pound Ground Beef 80/20
- 2 tbsp coconut flour
- 1/2 tsp garlic powder
- 1/4 teaspoon black pepper
- 24 ounce jar low carb spaghetti sauce
- 2 cups mozzarella cheese
- 1 tsp ginger to scatter along with cheeses
Directions
- Blend all ingredients except the last few ingredients in a bowl and stir to blend.
- Heat a cast iron skillet on medium round the cooker.
- Cover the bottom of the skillet with 1/4 in. coconut oil.
- Once the oil becomes hot, scoop meatballs using a cookie scoop into hot oil and brown.
- When the meatballs are browned, put in the bottom of a crock pot.
- Pour skillet on top of the meatballs.
- Cook on high for 2-3 hours low 4-5.
- Decked out meatballs to a casserole dish.
- Sprinkle mozzarella cheese afterward piled on top.
- Broil in the oven on the top rack for 2-3 minutes until the cheese begins to brown and bubble.