With heaps of melted mozzarella and Parmesan, this warming Meatball Parm is more than just a meal – it's comfort food that's simply delicious. It is perfect for gathering the family or delighting your friends.
I love this recipe because it brings people together with a hearty and simply delicious meal... all low carb and super tasty.
This meatball parm recipe is: LOW CARB, KETO-FRIENDLY and GLUTEN-FREE.
Inspiration for this Meatball Parm Recipe
Is this Meatball Parm Recipe low carb or keto?
Why use leftover meatballs for this recipe?
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Let's make this meatball parm recipe together:
Follow along in this visual guide to making this meatball parm recipe right in your own kitchen. If you have questions, please post in the comments!
STORAGE, FREEZING and REHEATING Your Meatball Parm:
Storage:
After your Meatball Parm has cooled to room temperature, transfer it to an airtight container. It's best to store it in the refrigerator if you plan to enjoy it within the next few days. Properly stored, the Meatball Parm will maintain its quality and taste for about 3 to 4 days.
Freezing:
If you need to keep the Meatball Parm for a longer period, freezing is a great option. Place it in a freezer-safe container or wrap it securely to prevent freezer burn. It can be safely frozen for up to 2 to 3 months, preserving its flavors and textures for future enjoyment.
Reheating:
When you're ready to reheat, if it's frozen, first thaw the Meatball Parm in the refrigerator overnight. Then, warm it in the oven at a moderate temperature until thoroughly heated. This ensures the meatballs heat evenly, and the cheese melts perfectly, restoring the dish's fresh-baked taste and texture.
LOOKING FOR MORE Italian-Inspired Recipes?
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Cheesy Keto Breadsticks: Perfect for satisfying the urge for traditional breadsticks, these Cheesy Keto Breadsticks are gooey, delicious, and amazingly low carb. They're a must-try for cheese lovers!
Homemade Tomato Sauce: Elevate your meals with this simple yet flavorful Homemade Tomato Sauce. It's versatile, easy to make, and has zero added sugars.
Authentic Bolognese Sauce: Experience Italy's rich and hearty flavors with this Authentic Bolognese Sauce. It's a perfect blend of meat, herbs, and tomatoes simmered to perfection.
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Keto Meatball Parm
Indulge in the comfort of homemade Meatball Parm, a perfect fusion of tender, juicy meatballs enveloped in a rich, velvety tomato sauce, all smothered in a blanket of gooey, melted cheese. Whether for a cozy family dinner or a special gathering, this Meatball Parm is sure to be a delightful crowd-pleaser, bursting with flavor in every bite.
Ingredients
For the Meatball Parm
- 2 Cups marinara sauce
- 1.5 Cups mozarella cheese, shredded
- ½ Cup Parmesan cheese, grated
- 20 Pre-cooked meatballs
For the meatballs (to make from scratch)
- ½ Cup Onion, finely diced
- ½ Cup Red Pepper, finely diced
- 1 Clove Garlic, minced
- ½ lb Ground beef (80/20)
- ½ lb Ground Pork
- 1 Egg
- 1 Teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 pinch fresh black pepper
- ½ cup almond flour
Instructions
Prepare Meatballs:
Follow the Low Carb Meatball Recipe to prepare the meatballs. The number of meatballs you will need completely depends on the size of the dish you are using.
Assemble Meatball Parm:
- Preheat the oven to 375°F (190°C).
- In a baking dish, place the cooked meatballs.
- Pour the homemade tomato sauce over the meatballs.
- Top with mozzarella and Parmesan cheese.
- Bake in the oven for 20-25 minutes or until the cheese is bubbly and slightly golden.
Allow the meatball parm to sit for 5-7 minutes before serving to allow the meatballs to absorb more of the sauce. It is much better with a bit of patience!
Notes
- Cook Time Clarification: This recipe assumes the use of pre-cooked meatballs, and therefore, the cook time specified does not include the time required to cook the meatballs. The meatball recipe is provided for convenience, should you need to prepare them from scratch.
- How I Made This Recipe: My meatballs are always medium-sized, and I use a pan that is approximately 10" by 8". I use about 20 meatballs (some I slice in half to fill in any gaps) for the dish. Two cups of sauce is always enough, and I love to add extra cheese if I've got it!
- Layering the Dish: When assembling the Meatball Parm, ensure the meatballs are evenly coated with the tomato sauce. Layering with cheese should be generous for that gooey, cheesy texture.
- Baking the Dish: Bake the dish until the cheese is melted and slightly golden. This not only melts the cheese but also helps the flavors meld together. If the cheese isn't browning at around 15 minutes, switch to the broiler option, but do not place it directly under as it will burn.
- Resting Before Serving: Let the dish rest for a few minutes after taking it out of the oven. This allows the cheese to set slightly and makes serving easier... plus, the cheese won't be as hot as lava!
- Garnishing: If you have it, fresh basil adds a pop of color and a fresh, aromatic touch to the dish. Parsley or other fresh herbs work great too.
This website provides approximate nutrition data and information for convenience and as a courtesy only.
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