This little low carb 3-ingredient meatball bake is the kind of thing we used to throw together on Sunday afternoons when the game was on and the house was full of hungry people. A coworker of mine at the school cafeteria actually tipped me off to this shortcut years ago: frozen meatballs, a good jar of sauce, and plenty of mozzarella. That’s it. It comes out of the oven bubbling and browned around the edges, smelling like a cozy Italian restaurant, but it’s simple enough to make during halftime. No breadcrumbs, no pasta, and no fuss—just a gooey, savory mouthful that feels like takeout, only warmer and more homemade.
Serve these meatball bakes right out of the casserole dish with a big spoon so everyone can help themselves. For a low carb spread, I like to set them alongside a crisp green salad with a tangy vinaigrette and a tray of raw veggies. If you’re not counting carbs too closely, they’re wonderful spooned over roasted zucchini, spaghetti squash, or even a slice of toasted garlic bread. A cold beer or a pitcher of iced tea fits right in on game day, and a bowl of extra warmed sauce on the side lets folks make things as saucy as they like.
