Go Back
–+ servings
Low Carb Meatball and Vegetables Casserole | If you are eating low carb and are looking for an easy low carb recipe that makes a great low carb dinner this low carb meatball and vegetables casserole is the answer. This low carb casserole is made in under 30 minutes and is chocked full of delicious summer vegetables and low carb meatballs.
Print

Low Carb Meatball and Vegetable Casserole

This low carb casserole is made in under 30 minutes and is chocked full of delicious summer vegetables and low carb meatballs. 
Course Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 474kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 16 Cooked Perfect Fresh Meatballs (any flavor)
  • 1 c Eggplant (diced)
  • 1 c Squash (diced)
  • 1 c Zucchini (diced)
  • 2 c Bell peppers (diced, mix of colors)
  • ½ c Red onion (diced)
  • 2 tbsp Olive oil
  • Salt and Pepper to taste
  • 8 oz Fresh mozzarella
  • 1 c Low carb pasta sauce

Instructions

  • Preheat oven to 350 degrees F.
  • Place diced vegetables in a large bowl and toss with olive oil.
  • Add salt and pepper to taste.
  • In a casserole dish spread low carb pasta sauce over the bottom of the dish and then add vegetables spreading them out evenly.
  • Nestle meatballs in vegetables and top with pieces of fresh mozzarella.
  • Cover dish with foil and bake for 20 minutes or until vegetables are tender.
  • Enjoy!

Nutrition

Serving: 4meatballs | Calories: 474kcal | Carbohydrates: 10g | Protein: 25g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 53mg | Sodium: 766mg | Potassium: 171mg | Fiber: 2g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 17.3mg | Calcium: 80mg | Iron: 1.8mg