Ingredients
Method
- Gather and prep all ingredients. Grate zucchini and press into a strainer to remove as much moisture as you can. Pre-heat oven to 400°F.
- In a large bowl, combine the ground turkey, hot Italian sausage, shredded mozzarella, grated parmesan, shredded zucchini, large egg, garlic powder, onion powder, dried basil, salt, and pepper.
- Lightly mix together until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Roll the meatball mixture into golf ball-sized balls and place them into a 9x13 inch casserole dish.
- Bake for 25-30 minutes, or until the meatballs are almost cooked through. You may need to drain excess moisture from the dish.
- Arrange the kale leaves around the meatballs in the casserole dish. Top the meatballs generously with your favorite marinara sauce and the remaining mozzarella cheese. Bake for another 10-12 minutes, or until the cheese is melted and bubbly.
- For an extra crispy cheese topping, you can optionally broil for 2-3 minutes. Serve immediately and enjoy your delicious Keto Meatball Parm & Kale Casserole!
Notes
- For best results, ensure your shredded zucchini is well-strained to prevent a watery casserole.
- Use a good quality, low-sugar marinara sauce to keep the carb count low.
- Drain any excess fat from the casserole dish after the first bake before adding kale and sauce.
- For a spicier kick, use hot Italian sausage and add a pinch of red pepper flakes to the meatball mix. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use a good quality, low-sugar marinara sauce to keep the carb count low.
- Drain any excess fat from the casserole dish after the first bake before adding kale and sauce.
- For a spicier kick, use hot Italian sausage and add a pinch of red pepper flakes to the meatball mix. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.