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Keto Meatball Parm & Kale Casserole

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 minutes
Cook Time 45 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.