Prior to beginning the ketogenic way of eating, I frequently had a hankering for Meatball Marinara subs. I would get them from everywhere I could imagine: Portillo’s, Firehouse Subs, Jersey Mike’s, Subway (if I was desperate), and basically anywhere else that carried my favorite treat on the menu! So, right after I started keto, I was searching high and low for my favorite treat. I would find recipes that were too complicated, time-consuming or a little bit of both.
Now, over a month later (ironically, not keeping track!), I have finally been able to squelch my craving and find the perfect meatball marinara recipe. Okay, not necessarily find. After searching for so long, I finally decided to take a recipe I had found and simplified it into an easily meal-prepped solution! I must give credit where credit is due – since I did not create the meat recipe – so here’s a HUGE shoutout to Mellissa Sevigny from I Breathe I’m Hungry for her Low Carb Meatballs alla Parmigiana (Gluten Free) recipe.
Keto Cheesy Meatball Marinara
Prep time: 10 minutes
Cook time: 40 minutes
Makes 5 servings
- 1.5 lbs ground beef (80/20)
- 2 Tbsp fresh parsley, chopped
- 3/4 cup grated parmesan cheese
- 1/2 cup almond flour
- 2 eggs
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 tsp dried minced onion
- 1/4 tsp dried oregano
- 1/2 cup warm water
- 1 Tbsp Bacon Grease, melted
- 15 Tbsp (just short of 1 cup) Rao’s Tomato Basil Sauce
- 15 Tbsp Shredded (just short of 1 cup) Whole Milk Mozzarella
Making the Meatballs
- Preheat oven to 350°.
- In a food processor – I use my Ninja – add the fresh parsley. Pulse the parsley quickly, which will dice it down just a little more.
- Add all ingredients for the meatballs to the food processor, excluding the bacon grease! Mix the added ingredients together thoroughly.
- Roll all of the prepped meat into fifteen evenly sized meatballs (mine were about two inches in diameter prior to baking).
- After all of the meatballs are made, drizzle a tiny bit of bacon grease on each meatball and roll them until the entire surface is covered in bacon grease.
- Place all meatballs in a 9 x 13-inch glass baking dish. Cover the dish with foil (or, if your cheap like me, place a metal cookie sheet over the glass pan) and bake the meatballs for 40 minutes. I recommend checking the inner temperature after about 30 minutes to avoid overcooking them. Once the thermometer hits 165°, go ahead and pull them out!
- Place three meatballs in each meal prep container.
- Add three tablespoons of Mozzarella and marinara sauce to each container. (In case you divide them differently, each meatball should receive one tablespoon of sauce and cheese.)
I want to be very clear, this recipe is nearly identical to Mellissa Sevigny’s. The meatball portion is only different because it incorporates a suggestion she made. I merely simplified the measurements of cheese, chose to use shredded mozzarella and eased the meal-prep process! I do not want to steal her recipe, nor any associated credit!
Calories: 656 – Fat: 44g – Net Carbohydrates: 4g – Protein: 59g
I am not a nutritionist or doctor! For precise nutrition facts, I recommend you calculate your own!