Quick Meatball Casserole

MAKES: 8 servings (32 meatballs)
COOKING TIME: 30 minutes
Here’s what to do if you’re craving an old-fashioned meatball sub: Make this low-fuss casserole tonight and serve it with Sourdough Keto Buns. What makes it so simple? It calls for Make-Ahead Freezer Meatballs, which keep prep to a minimum, plus just a few other basic ingredients.

1 recipe marinara sauce, skip the olive oil
1/2 cup (120 ml) bone broth or chicken stock
1/2 recipe Make-Ahead Freezer Meatballs, 32 meatballs
11/2 cups (170 g/6 oz) shredded mozzarella cheese
1 cup (90 g/3.2 oz) grated Parmesan cheese
Salt and pepper
Fresh basil for garnish
Suggested sides: Sourdough Keto Buns or zoodles (shown here)


Prepare the marinara sauce. (Make it without the olive oil, as there’s plenty of healthy fats and you don’t want to make the finished dish too greasy.)
Heat a large skillet or a casserole dish over medium heat. Add the marinara sauce, broth, and meatballs. Bring to a boil, cover with a lid, and cook on low for 10 to 12 minutes (if using fresh meatballs) or up to 20 minutes (if using frozen meatballs). Remove the lid and cook for another 5 minutes, until the sauce thickens slightly.
Sprinkle with both mozzarella and Parmesan, and place under a broiler. Cook on high until the cheese is melted, about 5 minutes. Season with salt and pepper to taste, and garnish with fresh basil. Serve with buns or zoodles. To store, let the meatballs cool, and refrigerate for up to 4 days or freeze for up to 3 months.
Total carbs: 4.3 g / Fiber: 0.7 g / Net carbs: 3.6 g / Protein: 31.8 g / Fat: 32.5 g / Energy: 443 kcal
Macronutrient ratio: Calories from carbs (3%), protein (29%), fat (68%)