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Keto Philly Cheese Meatball Bake - Comfort Food With a Low-Carb Twist

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground beef (80/20 works best)
  • 8 oz (225 g) mild Italian sausage, casings removed (optional but adds great flavor)
  • 1 large egg
  • 1/3 cup finely grated Parmesan
  • 1/4 cup almond flour
  • 2 tbsp heavy cream
  • 1 tbsp Worcestershire sauce (choose a low-sugar brand)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or avocado oil
  • 1 large green bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 8 oz (225 g) mushrooms, sliced (optional but great for that steakhouse vibe)
  • 2 cloves garlic, minced
  • 1/2 cup beef broth
  • 1 tbsp Dijon mustard
  • 8–10 slices provolone cheese (or 1 1/2 cups shredded provolone/mozzarella blend)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Heat the oven: Preheat to 400°F (200°C). Lightly oil a large oven-safe skillet or 9x13-inch baking dish.
  2. Mix the meatball base: In a large bowl, combine ground beef, sausage, egg, Parmesan, almond flour, heavy cream, Worcestershire, onion powder, garlic powder, smoked paprika, oregano, salt, and pepper. Stir until just combined. Don’t overmix or the meatballs will be dense.
  3. Form meatballs: Scoop into 1 1/2-inch balls (about 18–20). A small scoop helps keep them even.
  4. Brown the meatballs: Heat 1 tbsp oil in your skillet over medium-high. Brown meatballs in batches for 2–3 minutes per side until well seared. Transfer to a plate. They don’t need to be fully cooked yet.
  5. Sauté the veggies: Add remaining 1 tbsp oil to the skillet. Cook onions and peppers with a pinch of salt for 5–7 minutes until soft and lightly browned. Add mushrooms and cook 3–4 minutes more. Stir in garlic for 30 seconds.
  6. Make a quick pan sauce: Pour in beef broth and Dijon. Scrape up browned bits. Simmer 2 minutes to slightly reduce. Taste and adjust salt and pepper.
  7. Assemble the bake: Nestle meatballs into the veggie mixture. Spoon a little sauce over each one. Layer slices of provolone on top to mostly cover.
  8. Bake: Transfer to the oven and bake 12–15 minutes, until meatballs are cooked through (internal temp 160°F/71°C) and cheese is melted and bubbly.
  9. Finish and serve: Let rest 5 minutes. Garnish with chopped parsley. Serve hot with a crisp salad or roasted broccoli.