Keto Meatball Parmesan Bake with Roasted Zucchini

Why You’ll Love This Recipe

• Classic Italian-American comfort food made fully keto-friendly.
• Juicy beef-pork meatballs, simmered in rich sugar-free marinara for big flavor.
• Blanketed with stretchy mozzarella and nutty Parmesan, then broiled until golden.
• Balanced plate with a simple, garlicky roasted zucchini side.

Grocery List

• Produce: Garlic, parsley, basil (optional), zucchini, lemon (optional)
• Dairy: Mozzarella (low-moisture), Parmesan, eggs, heavy cream
• Pantry: Ground beef, ground pork, sugar-free marinara, crushed pork rinds, olive oil, oregano, onion powder, Italian seasoning, red pepper flakes, kosher salt, black pepper

Full Ingredients

Meatballs

• 1 lb (450 g) ground beef, 85% lean
• 1 lb (450 g) ground pork
• 1/2 cup (30 g) finely crushed pork rinds (keto “panko”)
• 1/2 cup (45 g) finely grated Parmesan cheese
• 2 large eggs
• 2 tbsp heavy cream
• 3 cloves garlic, minced
• 1/4 cup (10 g) chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil (for the sheet pan or skillet)

For the Bake

• 3 cups (24 oz / 680 g) sugar-free marinara sauce
• 12 oz (340 g) low-moisture whole-milk mozzarella, shredded (about 3 cups)
• 1/3 cup (30 g) finely grated Parmesan cheese
• Fresh basil or additional parsley, for garnish

Garlicky Roasted Zucchini

• 4 medium zucchini (about 2 lb / 900 g), halved lengthwise and sliced into 1/2-inch half-moons
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp Italian seasoning
• Pinch red pepper flakes (optional)
• Zest of 1/2 lemon (optional, but brightens the side)
• 2 tbsp grated Parmesan (optional, for finishing)

Step-by-Step Instructions

Step 1: Preheat and set up pans

Heat the oven to 425°F (220°C). Line two rimmed sheet pans with parchment. Lightly oil one for the meatballs. Move an oven rack to the upper third (about 6 inches from the broiler) for finishing later. If your baking dish isn’t broiler-safe, plan to transfer the meatballs and sauce to a broiler-safe 9×13-inch pan or an oven-safe 12-inch skillet before broiling.

Step 2: Mix the meatball base

In a large bowl, combine the beef, pork, crushed pork rinds, 1/2 cup Parmesan, eggs, heavy cream, minced garlic, parsley, oregano, onion powder, salt, black pepper, and red pepper flakes. Use clean hands to mix just until evenly combined. Avoid overworking to keep the meatballs tender.

Step 3: Shape and bake the meatballs

With damp hands or a medium scoop, form 18 equal meatballs about 1.5 inches wide (roughly 45–50 g each). Arrange on the oiled sheet pan with a little space between them. Bake for 12–14 minutes, until lightly browned and the centers read about 155°F. They will finish cooking in the sauce.

Step 4: Roast the garlicky zucchini

While the meatballs bake, toss the zucchini with olive oil, garlic, Italian seasoning, salt, pepper, and red pepper flakes on the second sheet pan. Spread in an even layer. Roast for 15–18 minutes, stirring once halfway, until tender with golden edges. Finish with lemon zest and, if you like, a sprinkle of Parmesan. Keep warm.

Step 5: Simmer meatballs in marinara

Pour the sugar-free marinara into a large broiler-safe skillet or Dutch oven and bring to a gentle simmer over medium heat. Add the baked meatballs and simmer, covered, for 8–10 minutes, turning once or twice, until the centers register 165°F and the flavors meld.

Step 6: Smother with cheese and broil

Scatter the mozzarella evenly over the meatballs and sauce, then sprinkle the 1/3 cup Parmesan on top. Switch the oven to broil. Broil 2–4 minutes, watching closely, until the cheese is melted, bubbling, and deeply golden in spots. Remove and let stand 5 minutes. Garnish with torn basil or extra parsley.

Step 7: Plate and serve

Spoon three meatballs with plenty of sauce and cheese onto each plate. Add a generous side of garlicky roasted zucchini. Finish with extra Parmesan and a crack of black pepper if desired.

Pro Tips

• Use low-moisture mozzarella to avoid watery pooling under the cheese.
• Crushed pork rinds keep the meatballs keto and tender; almond flour also works, but adds a slightly denser texture.
• Lightly oil your hands when shaping to prevent sticking and keep the surface smooth.
• Broiler intensity varies—keep the oven door cracked and watch the cheese closely.
• Choose a sugar-free marinara with 3–4 g net carbs per 1/2 cup to keep macros in check.

Variations

• Spicy Arrabbiata: Add 1/2–1 tsp red pepper flakes to the marinara and use a pinch of smoked paprika in the meatballs.
• Cheese Swap: Use sliced provolone under the mozzarella for a gooier pull and a sharper flavor.
• Herby Ricotta Dollops: Dot the top with 1/2 cup whole-milk ricotta mixed with basil and lemon zest before broiling (still keto-friendly).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days; reheat covered at 325°F until hot or gently on the stovetop. Meatballs freeze well: simmered meatballs and sauce can be frozen (without cheese) up to 2 months. Thaw overnight, reheat, then add cheeses and broil. Zucchini is best fresh, but can be reheated on a hot skillet to re-crisp.

Nutrition (per serving)

Approximate: 730–780 calories; 50–55 g fat; 10–13 g total carbs (7–9 g net, 3–4 g fiber); 48–54 g protein. Values vary by brand of sugar-free marinara and mozzarella.