Keto stuffed meatballs are one of the best things you’ll ever taste! They are filled with mozzarella cheese, and they are the best low carb meatballs ever. All you need is 8 ingredients and 25 minutes to bake my delicious mozzarella stuffed meatballs.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
In my world, meatballs are pure comfort food. The flavor is super satisfying, they keep you full, and they are easy to make too. What can be better than that? I’ve always been a fan of meatballs because they are great for all occasions. I used to think that they took forever to make, and I wasn’t too excited to learn how. Guess what! They take minimal effort and taste as if they have cooked all day long.
You can quickly whip up a batch of keto stuffed meatballs for an appetizer, take them to a potluck, or enjoy them as the main course for dinner. I love the look on everyone’s face when they bite into them and see the oozing cheese. It’s a great surprise, and even the kids will eat them.
How To Make Keto Stuffed Meatballs
I know that stuffing meatballs sounds like it would be hard to do, but it’s really very simple.
First Step: Start by preheating the oven to 400 degrees F.
Second Step: Mix the ground beef or turkey, sausage, flour, egg, minced onion, and seasonings into a medium bowl until incorporated.
Third Step: Use a large cookie scoop and make 24 meatballs. Take a cube of mozzarella cheese and place it into the center of the meatball, then fold the meat around it. All the cheese needs to be covered.
Fourth Step: Put the stuffed meatballs in a greased roasting pan and back for 25-30 minutes.
Fifth Step: Serve hot with marinara sauce or low carb pasta, enjoy!
How Do Know When The Mozzarella Stuffed Meatballs Are Done?
The meatballs will be golden brown and will read 160 degrees on a thermometer. It’s important when making these meatballs that you don’t overcook them. Otherwise, the cheese will melt and seep outside of the meatballs and make a mess.
Can I Use One Kind Of Meat For This Meatballs Recipe?
Yes, if you prefer to stick with one kind of meat, that’s fine. I love the flavor of combining the ground beef or turkey with sausage. It adds a delicious flavor element that you don’t get with one kind of meat. However, they will still be good if you make them with just turkey, ground beef, or sausage. If you were feeling wild, you could even make them with ground chicken too.
Just keep in mind when you change the protein, each one cooks a little different, and sometimes they can be dried out. That’s another reason to keep an eye on how long the keto stuffed meatballs are baking, so they are at their best every time.
Do I Need Breadcrumbs To Make Meatballs?
No, you do not need breadcrumbs to make these keto stuffed meatballs. I use almond flour, and it helps bind them together. You shouldn’t leave out the almond flour, or they will fall apart. Using almond flour adds the perfect flavor to the meatballs too.
It’s as equally important not to put more almond flour in than what the recipe calls for. Otherwise, too much of a binder will make them fall apart too.
Can I Double This Keto Stuffed Meatballs Recipe?
Yes, absolutely! Make as many batches as you need and bake them. This is great for meal prep. To serve guests a great option is to keep them in an electric roasting dish on warm to keep them hot before serving. Either add sauce to the pan or let everyone add their own as they wish. These meatballs are wonderful for community events and fundraisers too.
How Do You Store Low Carb Meatballs?
Let the meatballs cool to room temperature then put them in a storage container that’s sealed so air can’t get to them. The low carb meatballs will last 3-4 days in the fridge.
You can also freeze the low carb meatballs too. Lay them out on a parchment paper-covered baking sheet and put them in the freezer for a couple of hours. Once they have frozen, place them in a freezer bag, and they will last 3-4 months.
How Do You Reheat Meatballs?
Place the meatballs in a casserole dish and cover it with foil. Bake them at 325 degrees for 10-12 minutes or until they are hot. You can also warm them in the microwave too. Just don’t overheat them, so the keto stuffed meatballs don’t become dried out.
If you are looking for more low carb meatball recipes, you are going to want to try these too!
Or double the cheese and use these meatballs in my meatball casserole !
Like what you see? Follow me on Facebook ! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates !
Ingredients
- 1 lb ground beef or turkey
- 1 lb sausage
- ½ cup almond flour
- 1 egg
- 1 tablespoon dried minced onion
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 16 oz mozzarella cheese cut into 24 cubes
Instructions
-
Preheat oven to 400. Spray a sheet pan or casserole dish with cooking spray
-
Combine all the ingredients for the meatballs and mix thoroughly. Make 24 meatballs. Insert one cube of mozzarella into each meatball and enclose it in the meat. Put the mozzarella stuffed meatballs on the prepared pan.
-
Bake for 25 minutes or until the meatballs are cooked through.
Nutrition
Victoria says
We thought these were excellent, even with the cheese melting out. Will definitely make again. Will try refrigerating cheese cubes before assembling next time to see if it helps.
Deanna Smith says
Delicious and so easy to prepare. Great with zucchini noodles or roasted spaghetti squash.
Terri says
I made these meatballs last night we both loved them and I am not a great fan of sausage but these were very flavorful and very easy to make. My go to recipe for meatballs now. Thank you very much.
m says
the cheese did melt, like everyone says, but there was still a good amount left in the center and the melted cheese gave it a good flavor, tbh. i added some adobo for taste bc my people like a little too much flavor sometimes, but otherwise this was a delicious recipe. I'll keep the cheese in the fridge until ready to roll next time, though.
Kara says
The cheese spilled out of all of my meatballs. To make 24 cubes out of 16oz if cheese the cheese chunks were pretty big.
Taryn says
The chunks should be pretty big to help them not ooze out. Did you freeze them first? That can help too.
Alicia says
I have made these countless times without the mozzarella. Just the base meatball recipe. And every time I make them for a gathering I am told they are the best meatballs they’ve ever had. They definitely are the best I’ve ever had!
Lindsey says
Super yummy but my cheese melted right out of the meatball. All the cubes were fully covered. I used chunked up string cheese sticks thinking those were more packed together and wouldnt melt away. Idk. Will definitely make again but maybe in more of a casserole style.
Taryn says
The chunks of string cheese may not have been big enough. I used pretty big chunks. You could also freeze the cheese first next time.
Elizabeth says
OMG this was phenomenal!! I used ground turkey and sweet Italian sausage and placed this over spaghetti squash with Rao’s Marinara and it was a HIT with the family! Definitely making this again soon!
Lyn says
Do you cook them prior to freezing?
Taryn says
Yes, I do.
Lacey says
Well at 25 minutes, the cheese was all over the pan ☹️
Taryn says
That really shouldn't happen since the cubes of cheese are so big. Was your kitchen extra hot when you were making them? Was each piece of mozzarella a big cube? Was each cube completely wrapped in the meat? In the future, you could freeze the cheese for a little while first.
Allison G says
Fabulous and very easy. I used hot italian sausage. DELISH!