Italian Meatball Casserole
THM:S, low carb, gluten/nut free // When I served this to my family, I paired it with cabbage sautéed in butter and garlic salt, salad, and some corn for the children.
Serves: 14-16
  • 2½ - 3 lb. ground beef
  • 1 c. unsweetened almond milk*
  • ½ c. old-fashioned oats (use gluten-free if necessary)**
  • ½ c. grated Parmesan cheese (the green can kind)
  • 2 eggs
  • 1 T. each dried minced onion, Italian seasoning
  • 2 tsp. salt
  • 1 tsp. each oregano, ground sage, black pepper
  • -
  • 24 oz. no-sugar-added pizza sauce
  • Shredded mozzarella cheese
  1. Knead the meatball ingredients together (I use my hands) until thoroughly mixed. Form into golf ball-sized meatballs and place into 2 greased 9"x13" pans.
  2. Pour the pizza sauce over the meatballs and top with as much cheese as you like. Bake (uncovered) at 350* for 30 minutes or until done.
*Use carton (not canned) coconut milk instead for a nut-free option. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
**This amount of oats adds less than 1g net carbs per meatball.
Note on pasta sauce: all pasta/pizza/spaghetti sauce will have sugar listed in the nutritional info because of the tomatoes they contain, but you want to look for a sauce that has no added sugar in the ingredients. We buy Priano brand from Aldi.
Recipe by Briana Thomas at