Mozzarella Stuffed Meatballs make the best dinner because not only are they out of this world tasty they are also a fantastic low carb and keto meatballs recipe that will keep the kids happy.
Does it get any better than delicious meat stuffed with stretchy melty cheese? I don’t think so!
These mozzarella stuffed meatballs are made without breadcrumbs so that we could keep them low carb and keto friendly. They come in at around 9g net carbs per serving with the bulk of the carbs coming from the tomatoes in the homemade marinara sauce so if you want reduce the carbs further just have less sauce.
I baked the meatballs in the oven using a similar method and the same tomato sauce from my Paleo Italian Meatballs recipe which is one of my all time most popular recipes.
The homemade Marinara sauce is unbelievably easy to make and costs a fraction of the price you’d pay for a large jar of sauce, the jars of ready made sauces are very expensive these days and most of them contain sugar so this is a much better option for your waistline and your wallet.
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How to Make Mozzarella Stuffed Meatballs
Add the olive oil to the pan you want to cook the homemade marinara sauce in, and then add half of a finely chopped small onion. If you are not counting carbs you could just go ahead and add the whole onion.
Saute it for about five minutes then add the garlic, crushed tomatoes, bay leaf, pepper, and chopped fresh parsley. All you need to do now is simmer the sauce for about 20-30 minutes over a low heat so you can leave it to cook while you make the meatballs.
Preheat your oven to 400F and then crumble the ground pork and beef into a large bowl and sprinkle over the salt, pepper, Italian seasoning, and chopped fresh parsley.
In a small bowl beat the egg with a fork and then pour that over the ground meat and then mix the whole lot together really thoroughly. If you don’t have a stand mixer with a paddle you might just need to get your hands in there (sorry)
Cut the mozzarella into small cubes that are a little less than one inch squares and form a meatball round each one leaving no gaps.
Then place the meatballs on a parchment lined sheet pan and bake for 15-20 minutes. You might see a little of the cheese leak out but the bulk of it should remain inside the meatballs if you made sure not to leave gaps.
Serve the meatballs with the marinara sauce and a little sprinkling of fresh parsley or basil.
what about the breadcrumbs?
Classic meatballs use breadcrumbs, but as we are making low carb meatballs that’s not an option.
In the past I’ve tried various breadcrumb alternatives including almond flour. However, I honestly don’t think that you miss the breadcrumbs in this recipe and the alternatives I’ve tried didn’t really add much to the finished quality of the dish so I just left them out.
The egg in the recipe works perfectly well as a binder and they bake up very nicely.
Can you Freeze Cheese Stuffed Meatballs?
Yes you can freeze mozzarella stuffed meatballs, they freeze really well in the marinara sauce. Defrost them overnight in the fridge and then reheat in a covered microwave safe container.
Related Beef Dinner Recipes
Mozzarella Stuffed Meatballs (low carb, keto)
Quick and easy family meal for cheese stuffed meatballs, it’s perfect for your low carb or keto diet.
- 1 lb Lean ground pork
- 0.5 lb Lean ground beef
- 1 tbsps Italian Seasoning
- 1 egg
- 1 tbsp fresh parsley , finely chopped
- 1 tsp salt
- 0.5 tsp ground black pepper
- 12 oz mozzarella cheese , cut into small cubes
- 1 tbsp olive oil
- 1/2 small onion , finely chopped
- 14 oz crushed tomatoes, canned
- 1 bay leaf
- 1 clove garlic , chopped
- 1 tbsp fresh parsley, or basil , finely chopped
- 1 tsp black pepper
Make the Marinara Sauce
Add the olive oil to a pan over a medium heat.
Then add the chopped onion and saute for five minutes.
Next, add the chopped garlic, canned crushed tomatoes, bay leaf, black pepper, and fresh parsley to the pan.
simmer over low to medium heat for about 20 – 30 minutes while you prepare and cook the meatballs.
Make the Meatballs
Preheat your oven to 400F
Line a half sheet pan with parchment paper so that the meatballs don’t stick to the pan.
Mix the meat, egg, and seasonings together in a large bowl.
Take a golf ball sized piece of the meat mixture and place a cut piece of mozzarella in the middle then form a meatball around the cheese until it’s fully enclosed leaving no gaps. Makes about 12 medium meatballs.
Bake in a 400F oven for 15- 20 minutes, or until fully cooked through. A small amount of cheese may leak out, but if the meatballs fully enclose the cheese it should be minimal.
Serve with the homemade marinara sauce, and sprinkle with chopped fresh parsley, or basil if you prefer.
Net Carbs – most of the carbs in this recipe come from the crushed tomatoes in the sauce, so if you want to reduce the carb count further add less sauce to your plate.
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