Go Back

Slow Cooker Keto Meatball Casserole - Cozy, Low-Carb Comfort Food

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the Meatballs:
  • 1.5 pounds ground beef (80/20 for tenderness)
  • 0.5 pound ground pork (optional, for extra flavor; sub more beef if preferred)
  • 2 large eggs
  • 1/2 cup finely ground almond flour
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion (or 1 teaspoon onion powder)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • For the Casserole:
  • 24–28 ounces no-sugar-added marinara sauce (check labels)
  • 1 medium zucchini, sliced into half-moons (optional)
  • 1 small bell pepper, sliced (optional)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil or parsley, chopped, for garnish
  • For Serving (Optional):
  • Cauliflower rice or zucchini noodles
  • Extra red pepper flakes
  • Olive oil drizzle

Method
 

  1. Prep the slow cooker. Lightly grease the insert with olive oil or use a liner to reduce sticking and make cleanup easier.
  2. Mix the meatballs. In a large bowl, combine beef, pork, eggs, almond flour, Parmesan, garlic, onion, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently until just combined—don’t overwork.
  3. Shape the meatballs. Form into 1.5-inch balls. You should get about 22–26 meatballs. Keep them uniform so they cook evenly.
  4. Optional browning step. For deeper flavor and a firmer texture, sear the meatballs in a skillet with a little oil for 2–3 minutes per side. This is optional but recommended.
  5. Layer the sauce and veggies. Pour half the marinara into the slow cooker. Scatter the zucchini and bell pepper over the sauce if using.
  6. Add the meatballs. Nestle the meatballs into the sauce in a single, snug layer. Pour the remaining marinara over the top.
  7. Slow cook. Cover and cook on Low for 5–6 hours or on High for 2.5–3 hours, until the meatballs are cooked through and tender.
  8. Add cheese. Sprinkle mozzarella and Parmesan over the top. Cover and cook for another 10–15 minutes, until the cheese is melted and bubbly.
  9. Finish and serve. Garnish with fresh basil or parsley. Serve as is, or spoon over cauliflower rice or zucchini noodles. Drizzle with a little olive oil if you like.