So last time I showed how to make and freeze zoodles. What do you do with the zoodles now? Also, how do you eat healthy and keto when you have a busy evening? The other night we had volleyball camp, volleyball league, I was in the garden and had two meetings. We were not going to all be home to eat dinner until 8:30pm. I needed something that I could make ahead and wouldn’t take long to bake in the oven. Enter the Meatball Casserole.
I used ground pork and ground elk, but you could use sausage and beef if you wanted to, or chicken, or turkey, whatever floats your boat. The key to this is the seasoning of the meat. I used granulated garlic, oregano, basil, red pepper, seasoned salt. I also added almond flour and an egg for a binder.
I rolled the meatballs and put them on a foil lined cookie sheet. I baked them at 375 for 30 minutes. Then I drained off the fat prepared my casserole dish.
Using olive oil, I prepared the pan, then lightly covered the bottom of the dish with red sauce (I used my homemade, but you could use a store bought with low carbs and low sugar. Then placed the meatballs in the dish, covered with the rest of the sauce and then covered the sauce with mozzarella and parmesan cheese. I then covered the dish with foil and put it in the fridge for later.
While I was watching my youngest at volleyball, I called my oldest and had her put the dish in the oven. It was ready by the time we got home. The zoodles were ones that I had frozen and naturally thawed in the sink all day. I blotted them with a paper towel and put them in a saucepan and sauteed them with 2 tbsp of grass fed butter until they were tender. It took about 5 minutes. The above picture is blurry because honestly, I was starving, and I took the picture of my plate in a hurry.
The great thing about this casserole is that you can use it with zoodles, or if you aren’t keto, or your kids don’t like zoodles (gasp) you could substitute with pasta. Recipe below.
Meatball Casserole with Zoodles
1 pound ground pork
1 pound ground elk (ground beef, turkey, chicken, venison, or whatever is a good substitute)
1/2 cup almond flour
1 large egg
1 tbsp granulated garlic
1 tsp oregano
1 tsp basil
1 tsp seasoned salt
1/2 tsp red pepper
1 quart spaghetti sauce (homemade or store bough of your choice -low sugar/low carb)
1 cup mozzarella cheese
1/4 cup. Parmesan cheese
1.Preheat oven to 375.
2. Combine spices, flour, egg and meat in a bowl.
3. Form meat mixture into meatballs (about an inch in diameter).
4. Line a cookie sheet with foil, and spray foil with cooking spray or olive oil. Place meatballs on the cookie sheet and place in the oven.
5. Let cook for 30 minutes. Drain fat.
6. In a baking dish spray with olive oil or cooking spray. Cover the bottom of the dish with sauce. Place meatballs in baking dish. Cover meatballs with sauce and then cover sauce with cheese. Cover dish with foil.
7. Whenever you are ready to bake the casserole, preheat oven to 375. Leave foil on and bake for 20 minutes. Take foil off and finish until cheese is bubbly and starting to brown (about 10 minutes)
Serve over sauteed zoodles.