Description
Cheesy Meatball Casserole is a great low carb dinner recipe everyone will love. Packed with spinach and a yummy creamy tomato sauce!
Ingredients
- FOR THE MEATBALLS:
- 2 pounds Ground Meat Beef, Pork Or Sausage; Or A Mix
- 1 cup Defrosted Frozen Chopped Spinach Excess Water Squeezed!
- ½ cups Shredded Cheese (I Used Mozzarella)
- ½ cups Sour Cream
- 2 teaspoons Psyllium Husk (can Substitute Sour Cream And Psyllium With 2 Large Eggs)
- 2 teaspoons Dried Parsley
- 1 teaspoon Dried Onion Powder
- ½ teaspoons Fine Sea Salt
- Black Pepper To Taste (I Only Use A Tiny Bit Because Of My Kids)
- FOR THE SAUCE:
- 1 can (28 Oz. Size) Diced Tomatoes, Not Drained
- ½ cups Tomato Paste
- ½ cups Sour Cream
- 2 teaspoons Italian Seasoning
- Salt And Pepper, to taste
- Cheese (I Used A Mix Of Mozzarella And Grated Parmesan), For Topping (optional)
Preparation
Preheat oven to 430°F. Combine all ingredients for the meatballs in a large bowl (I like using my KitchenAid with the paddle attachment to do this—quick and easy!). Shape into meatballs and place in a lightly greased 9×13 casserole dish in a single layer (it’s ok if they sit close together). Bake for 15 minutes. Carefully drain excess liquid from the dish.
While meatballs are baking, mix all ingredients for the sauce in a large measuring jug.
Pour sauce over drained meatballs, stirring a little to coat them all. Bake for 15 minutes. Top with cheese if desired and bake until bubbly, about 3–4 minutes.
