Low Carb Meatball Casserole

How to make Low Carb Meatball Casserole:

1. Preheat your oven to 400°F. Prepare a casserole dish by lining it with aluminum foil for easy clean-up. Alternatively, you can spray a metal or glass casserole dish with your preferred cooking spray.

2. Remove casings from Premio Sweet Italian Chicken Sausage, placing the sausage meat directly into a large mixing bowl. Discard casings. Set your mixing bowl aside.

3. Crush pork rinds into fine bits in a blender or food processor. Alternatively, you can place them into a disposable plastic bag and crush them by putting pressure on the outside of the bag.

4. Add the ground pork rinds, 1 cup of mozzarella cheese, all parmesan cheese, both eggs and all spices to the sausage meat in a large mixing bowl. Use your hands to blend the ingredients thoroughly. The mixture should be moist and hold together well.

5. Remove “balls” of meat mixture one at a time using an ice cream or cookie scoop. Make sure all your meatballs are roughly the same size for even cooking. Place them into your prepared casserole dish, aligned in single rows next to each other and not on top of one another.

6. Cover your casserole with aluminum foil and bake the meatballs for 20 minutes in the preheated oven.

7. Remove your meatballs from the oven and discard the aluminum foil. Drain any excess grease or use a baster to remove grease.

8. Pour the low-carb tomato sauce onto the meatballs. Sprinkle your casserole mixture with 2 cups of mozzarella cheese.

9. Finally, bake the low-carb meatball casserole in the oven for 10 minutes, until the mozzarella cheese has melted. Make sure the sausage mixture reaches an internal temperature of at least 165°F.

10. Serve your low-carb meatball casserole while warm, and enjoy!