Keto Meatball Parm & Kale Casserole

Keto Dinner Recipes > Keto Dinner Recipes

Comfort food gets a nutritious, keto-friendly makeover with this indulgent Meatball Parm & Kale Casserole that brilliantly combines Italian-inspired flavors with smart, low-carb ingredients. Tender, seasoned meatballs take center stage in this one-pan wonder, nestled among vibrant kale leaves that wilt perfectly into the dish, adding both nutritional value and a pleasant textural contrast. The marriage of savory meatballs, robust marinara, melted cheese, and nutrient-dense kale creates a satisfying meal that feels indulgent while keeping carbs surprisingly low.

What makes this casserole truly special is how it transforms a traditionally carb-heavy Italian favorite into a keto dieter’s dream without sacrificing flavor or satisfaction. By cleverly incorporating kale throughout the dish, this recipe not only boosts your vegetable intake but also adds beautiful color and earthy depth that complements the rich, savory notes of the meatballs and cheese. Perfect for busy weeknights or meal prep Sundays, this casserole delivers all the comfort and nostalgia of classic meatball parmesan while supporting your low-carb goals.

Yields 6 servings of Keto Meatball Parm & Kale Casserole

The Preparation

Meatballs:

  • 16 ounce ground turkey
  • 16 ounce Italian sausage
  • 1 cup mozzarella cheese, shredded
  • 1/3 cup parmesan cheese, grated
  • 1 medium zucchini, shredded and strained
  • 1 large egg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon dried basil
  • salt and pepper, to taste

Casserole Topping:

  • 1 cup low-carb tomato sauce
  • 6 ounce mozzarella cheese, shredded
  • 6 ounce kale, roughly chopped

The Execution

1. Gather and prep all ingredients. Grate zucchini and press into strainer to remove as much moisture as you can. Pre-heat oven to 400F.

2. Combine all of the ingredients for the meatballs.

3. Lightly mix together until just combined, don’t overmix if possible.

4. Roll meatballs into golf ball sized balls and place into a casserole dish.

5. Bake for 25-30 minutes or until meatballs are almost cooked through. Drain excess moisture if needed.

6. Lay kale around the meatballs, then top meatballs with sauce and cheese. Bake again for 10-12 minutes or until cheese is melted.

7. Optionally broil for 2-3 minutes to crisp up the cheese. Serve immediately and enjoy!

This makes a total of 6 servings of Keto Meatball Parm & Kale Casserole. Each serving comes out to be 660 calories, 47g fats, 8.5g net carbs, and 48.7g protein.

NUTIRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
16 ounce ground turkey 1170 79.15 0 0 0 113.9
16 ounce ground hot italian sausage 1560 123.88 19.37 0.45 18.91 86.73
1 cup shredded mozzarella 336 24.64 2.46 0 2.46 24.64
0.33 cup parmesan cheese 142 9.44 1.35 0 1.35 12.71
1 medium zucchini 33 0.78 5.84 2.17 3.67 2.47
1 large egg 79 5.23 0.4 0 0.4 6.91
1 teaspoon garlic powder 10 0.02 2.3 0.28 2.02 0.52
1 teaspoon onion powder 8 0.02 1.86 0.36 1.5 0.24
2 teaspoon dried basil 5 0.09 1.03 0.81 0.22 0.49
0 none salt and pepper 0 0 0 0 0 0
1 cup low-carb tomato sauce 59 0.49 14.21 3.67 10.53 3.19
6 ounce shredded mozzarella 510 37.42 3.74 0 3.74 37.42
6 ounce kale 48 0.68 9.53 3.4 6.12 3.23
Totals 3960 281.84 62.09 11.14 50.92 292.45
Per Serving (/6) 660 47.0 10.3 1.9 8.5 48.7

Keto Meatball Parm & Kale Casserole

This makes a total of 6 servings of Keto Meatball Parm & Kale Casserole. Each serving comes out to be 660 calories, 47g fats, 8.5g net carbs, and 48.7g protein.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings

Ingredients
  

Meatballs:

  • 16 ounce ground turkey
  • 16 ounce Italian sausage
  • 1 cup mozzarella cheese shredded
  • ⅓ cup parmesan cheese grated
  • 1 medium zucchini shredded and strained
  • 1 large egg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon dried basil
  • salt and pepper to taste

Casserole Topping:

  • 1 cup low-carb tomato sauce
  • 6 ounce mozzarella cheese shredded
  • 6 ounce kale roughly chopped

Instructions
 

  • Gather and prep all ingredients. Grate zucchini and press into strainer to remove as much moisture as you can. Pre-heat oven to 400F.
  • Combine all of the ingredients for the meatballs.
  • Lightly mix together until just combined, don't overmix if possible.
  • Roll meatballs into golf ball sized balls and place into a casserole dish.
  • Bake for 25-30 minutes or until meatballs are almost cooked through. Drain excess moisture if needed.
  • Lay kale around the meatballs, then top meatballs with sauce and cheese. Bake again for 10-12 minutes or until cheese is melted.
  • Optionally broil for 2-3 minutes to crisp up the cheese. Serve immediately and enjoy!

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