Keto Kid-Friendly Meatball Casserole
How to Make It
Step 1
Finely dice the onion. Add the ground pork to a large mixing bowl with the diced onion, oregano, half the grated cheddar and a generous pinch of salt and pepper. You may use an alternative ground meat such as beef or turkey if preferred or a combination. Be sure to adjust your macros for any changes made.
Step 2
Trim the tips of the broccoli florets using a pair of kitchen scissors. This will create small grain-sized pieces of broccoli ‘rice’. Add the broccoli rice to the mixing bowl. Stir together well to combine. You can reserve the broccoli stalks for a stir fry, soup or stock.
Step 3
Crack the egg into the bowl. Mix together well to combine all the meatball ingredients. Ensure that the seasonings, cheese, vegetables and rice are evenly mixed and that everything is well coated in the egg.
Step 4
Preheat the oven to 400 degrees Fahrenheit and select a large ovenproof baking dish. Divide the meatball mixture into 20 even portions. Roll each individual portion into a ball with your hands. Arrange the meatballs in a single layer in the oven dish.
Step 5
Transfer to the oven to bake for 15 minutes. Remove from the oven and carefully drain off any excess liquid. Spoon the passata/tomato sauce evenly all over the meatballs. Scatter over the remaining grated cheddar cheese and then the grated parmesan cheese.
Step 6
Return the meatballs to the oven to bake for a further 10-12 minutes or until completely cooked through. The meatballs should be piping hot and the cheese golden and bubbling. Serve the meatballs hot, optionally scattered with fresh basil.
Ingredients
- Ground Pork – 17-½ ounce
- Parmesan Cheese – 2 tablespoon, grated
- Oregano, Dried – 1 teaspoon
- Broccoli Florets – 1 cups
- Raw Egg – 1 large
- Tomato Sauce – 1 cup
- Cheddar Cheese – 1 cup, grated
- Onion – ½ small
- Salt, Sea Salt – ½ teaspoon
- Black Pepper – ⅛ teaspoon