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.
Italian Meatballs are served over noodles, but we ate them from the dish with a side of broccoli. Having been following this way of eating because May, I do miss the noodles. Crazy huh? I've discovered it to be true following your body gets accommodated that a number of the cravings quit. If you want to consume with a keto/low carbohydrate noodle substitute you could serve it on spaghetti squash (the way to roast a spaghetti skillet ) or using zucchini zoodles.
Ingredients
- 11/4 pound Ground Beef 80/20
- 2 tbsp coconut flour
- 1/4 tsp Italian seasoning
- 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.