1 lb ground beef I used 85/15 blend
1 lb spicy pork sausage
1 cup shredded mozzarella
1/3 cup grated or shredded parmesan
1/2 cup crushed pork rinds substitute for breading
2 tsp onion powder
2 tsp fresh minced garlic
1/2 teaspoon Italian Seasoning blend
Low Carb Red Sauce Spaghetti or Marinara
2 Cups Cheese for the top of the casserole
Fresh basil for a topping
1/2 cup Shredded Zucchini (optional)
1 – Preheat oven to 400. Spray a casserole dish with cooking spray
2 – Use a food processor to crush the pork rinds.
3 – Combine all the ingredients (except for the red sauce 2 cups cheese and fresh basil that is set aside for the casserole) for the meatballs. I use my hands to mix all these ingredients. If you are wanting to include the optional shredded zucchini, add it here.
4 – Use a small cookie scoop and make small meatballs (all the same size)
5 – Place the meatballs in a casserole dish and bake them for 15 to 20 minutes or until the meatballs are fully cooked.
6 – Remove them from the oven and drain the grease.
7 – Top with the low carb red sauce and cheese and put them back in the oven.
8 – Bake for an additional 5 to 10 minutes until the cheese has fully melted.
9 – Serve with a side salad or over zoodles and enjoy!