Italian Keto Meatball Casserole
Servings: 5 servings
Ingredients
- 2 tbsp olive oil
- 1/2 onion, diced
- 5 cloves garlic
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 28 oz cauliflower rice, cooked and well drained
- 1 15 oz can diced tomatoes, drained
- 1 24 oz jar pasta sauce I used Classico Vodka Sauce
- salt and pepper, to taste
- 2 tbsp Italian seasoning
- 1/2 cup parmesan cheese
- 25 Italian style pre-cooked frozen meatballs You can also use your own meatballs.
- 2 cups Fresh mozzarella cheese, grated
- 20 fresh basil leaves, chopped as a garnish (optional)
Instructions
- Preheat the oven to 350°F. Spray a deep 13x9 inch casserole dish with cooking spray.
- In a large, deep saute pan, heat oil over medium high heat.
- Once the oil is hot, add the onion, bell pepper, and garlic. Saute until softened, approximately 5-7 minutes.
- Add the cooked and drained cauliflower rice, diced tomatoes, pasta sauce, salt and pepper, and Italian seasoning. Mix well and simmer for 5 minutes.
- Remove from the heat and stir in the parmesan. Transfer the mixture to the prepared casserole dish.
- Add meatballs, distributing evenly. Top the casserole with mozzarella. Cover with tin foil and bake for 20 minutes.
- Once done baking, switch the oven to broil and broil for 2-3 minutes or until the cheese is golden.
- Top with fresh basil and serve!