When I first made this Keto Meatball Parm & Kale Casserole, I couldn’t believe how comfort food could feel so nutritious and keto-friendly at the same time. The dish feels like a total makeover of the classic Italian favorite, but with a deliciously indulgent twist. Each meatball is tender, perfectly seasoned, and baked into a one-pan wonder filled with vibrant kale leaves that gently wilt into the dish, adding amazing nutritional value and a pleasant textural contrast. The marriage of savory, robust marinara, melted cheese, and nutrient-dense kale creates a deeply satisfying meal that captures all the flavors of Italy while keeping carbs low and the goodness high.

What I love most is how it transforms a traditionally carb-heavy Italian meal into something any keto dieter’s dream could appreciate—without ever sacrificing flavor or satisfaction. By incorporating kale throughout, it naturally boosts vegetable intake, adds earthy depth, and beautifully complements the rich notes of cheese and meatballs. Whether I’m cooking on busy weeknights or planning for meal prep Sundays, this casserole always delivers comfort and that warm nostalgia of a classic parmesan dish. It’s truly a perfect low-carb option that supports my goals while keeping every bite as indulgent as the original.

Keto Meatball Parm & Kale Casserole

Each meatball is tender, perfectly seasoned, and baked into a one-pan wonder filled with vibrant kale leaves that gently wilt into the dish, adding amazing nutritional value and a pleasant textural contrast.

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Prep Time 15

Cook Time 45

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 660

Ingredients Method

Ingredients

Meatballs

16 ounce ground turkey
16 ounce Italian sausage
1 cup mozzarella cheese shredded
1/3 cup parmesan cheese grated
1 medium zucchini shredded and strained
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon dried basil
salt and pepper to taste

Casserole Topping

1 cup low-carb tomato sauce
6 ounce mozzarella cheese shredded
6 ounce kale roughly chopped

Method

Gather and prep ingredients before you begin. Grate zucchini and press it through a strainer to remove moisture, ensuring the texture of the dish stays perfect. Preheat oven to 400F while you combine ingredients for the meatballs.
Lightly mix together until just combined — don’t overmix, or the meatballs may lose their tender bite. Roll meatballs into golf ball-sized balls and arrange them in a casserole dish.
Bake for 25–30 minutes or until cooked through, then drain moisture if necessary. Lay kale around meatballs, top with sauce and cheese, and bake again for 10–12 minutes until the cheese has fully melted.
For a golden finish, broil for 2–3 minutes until slightly crisp on top. Serve immediately and enjoy the rich, comforting layers of flavor and texture in every bite.