Casseroles with minced meat for keto mode

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Making casserole with minced meat is one of the most non-committal culinary proposals. We can easily distribute the products according to the preferences of each member of the family – in addition to minced meat, we can also prepare lean ones, with or without cream, with more or less carbohydrates.

And since each portion is in a separate dish, everyone is happy, the result is always a fragrant, juicy, warm dish.

Today we prepare minced casserole with 4 g of carbohydrates per serving, so you can include the recipe in keto or other low-carbohydrate mode. It is also suitable for people with lactose intolerance.

Recipe for casserole with minced meat

You need 4 pots with lids, standard size. Most have a volume of about 550-650 ml. If you do not have them, but you have a large clay pot, you can easily use it. Adjust the quantities of products according to the volume of the container.

You can also prepare the dish in a tray covered with foil, but the taste of the clay pot and the coziness it brings to the table is the reason why we reach for the beef.

Preparation time: 50 minutes

Servings: 4

Nutritional value in 1 serving: 4 g carbohydrates, 13 g protein, 14 g fat, 1 g fiber, 192 calories

Necessary products:

  • 500 g ground beef
  • 1 head of cauliflower (about 400 g), cut into florets
  • 1 stalk (40 g) celery
  • 1 stalk of leek
  • 1 red pepper (about 120 g)
  • 1 medium tomato (about 140 g)
  • 1 tbsp ghee
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Savory, optional
  • Sliced fresh parsley for serving
  • 4 eggs

Execution of the recipe:

  1. In a pan, heat 1 tbsp ghee oil and lightly fry the minced meat until browned, seasoning with salt and pepper.
  2. Cut the vegetables.
  3. In each casserole distribute ½ of chopped cauliflower, celery, pepper, tomato, leek. Season with salt, pepper, savory and stir.
  4. Divide the prepared minced meat into equal parts.
  5. Put the other half of the vegetables on top.
  6. Pour about 100 ml of water into each pot and add a tablespoon of olive oil.
  7. Cover with lids and bake at 220 degrees for about 30 minutes.
  8. Carefully remove the pots from the oven and beat one egg in each.
  9. Bake for another 10 minutes until the eggs are cooked.
  10. Serve directly in the pots, sprinkling with fresh parsley.

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