I love meatballs, and it doesn't get any better than these Keto Cheese Stuffed Meatballs. Fresh mozzarella cheese is stuffed into perfectly seasoned parmesan meatballs for a meal that never gets old. I like to serve these with Keto Marinara over cabbage noodles. It is pure comfort food at its best.
If you have been following me long, you know that we eat a lot of meatballs at our house.
It is one dish that everyone agrees on. Plus, thanks to teen boys that don't mind rolling out the meatballs, it is an easy weeknight meal.
These Keto Stuffed Meatballs are without a doubt a new favorite. I have made them four times in the last month, and every time I get compliments all around. I think you will agree - this recipe is a keeper.
Ingredients for Making Keto Cheese Stuffed Meatballs
- Ground Beef - Since we are baking these on a rack, any ground beef works. Higher fat content will cause more shrinkage when baked.
- Parmesan - Go for fresh grated - it really improves the taste!
- Almond Flour - You want finely ground almond flour. Don't confuse almond flour with almond meal.
- Onion - I like a yellow onion with this recipe; whatever you have on hand works.
- Garlic - If you don't have fresh garlic, you can substitute ½ teaspoon garlic powder.
- Oregano - Dried oregano works just fine, and I like the intensity of flavor it offers. If you prefer, you can use one tablespoon of finely chopped fresh oregano.
- Salt and Pepper - I use fine pink sea salt and fresh ground black pepper.
- Eggs - Large eggs work best here.
- Gelatin - This is optional. Feel free to omit this if you don't have it.
- Mozzarella - I am a big fan of fresh mozzarella, also called buffalo mozzarella. Though I haven't tried it, I am pretty sure any cheese would work here.
- Olive Oil - Any keto-friendly oil works.
Tools Needed to Make Keto Mozzarella Stuffed Meatballs
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Serving Suggestions
- Serve over palmini noodles, zucchini noodles, cabbage noodles, or miracle noodles.
- A simple green salad makes a great side.
Frequently Asked Questions
Don't I Need Breadcrumbs to Make Meatballs?
Nope! I find that I don't miss breadcrumbs at all. The egg is enough to hold the meatballs together.
Do I Have to Use the Gelatin?
No, if you don't have it feel free to omit. The gelatin helps to hold the meatballs together and improves the texture, but I have made this without it and the recipe still works.
Storage
The meatballs can be made up to one day ahead of time and kept covered in the refrigerator.
Leftovers will last in the refrigerator for up to three days or can be frozen for up to three months.
How to Make Stuffed Meatballs
Start by preheating your oven. I like to line a baking sheet with parchment paper for easy cleanup - this is optional.
Next, place an oven-safe rack on top of the baking sheet.
Combine the ground beef, parmesan, almond flour, onion, garlic, oregano, salt, and pepper in a bowl.
In a separate bowl, beat the eggs and sprinkle with the gelatin. Whisk to combine.
Pour the egg and gelatin mixture over the meat mixture. Gently combine with your hands.
Form into meatballs using a small cookie scoop.
Make a hole in each meatball with your hand, and insert a cheese cube into it. Reform the meatball around the cheese.
Place on the prepared baking sheet and brush with oil.
Bake for about 25 minutes.
More Meatball Recipes
- Keto Meatballs: Juicy and packed with flavor, these classic Keto Meatballs are a must-try for any low-carb enthusiast.
- Keto Swedish Meatballs: Indulge in creamy, flavorful Keto Swedish Meatballs that are perfect for a cozy family dinner.
- Keto Buffalo Chicken Meatballs: These spicy Keto Buffalo Chicken Meatballs are a hit for game day or any casual gathering.
- Keto Turkey Meatballs: Light and delicious, Keto Turkey Meatballs are an excellent option for a weeknight meal.
Keto Stuffed Meatballs
Equipment
- Oven-safe rack
Ingredients
- 2 pounds ground beef
- ½ cup grated parmesan Cheese
- ½ cup almond flour
- ⅓ cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- ¼ teaspoon fresh ground black pepper
- 2 eggs beaten
- 1 ½ teaspoons plain grass-fed beef gelatin optional
- 8 ounces fresh mozzarella cheese cut into small pieces
- 1 tablespoon olive oil
- For Serving: Keto Marinara Sauce
Instructions
- Preheat the oven to 375° F. Line a baking sheet with parchment paper and place an oven-safe rack on the baking sheet.
- In a large bowl, combine the ground beef, parmesan, almond flour, onion, garlic, oregano, salt, and pepper.
- Beat the eggs and sprinkle with the gelatin. Allow to sit for 5 minutes and then whisk to combine.
- Pour the gelatin mixture over the meat mixture and mix gently with your hands.
- Use a small cookie scoop to form into meatballs.
- Use your finger, make a hole in each meatball and insert 1 mozzarella cube. Seal around the mozzarella and arrange it on the baking sheet. Brush with oil.
- Bake for about 25 to 30 minutes, until an instant-read thermometer reaches 160° F.
- Stir the meatballs into warm marinara and serve over cabbage noodles, zucchini noodles, or palimi noodles.
Glenda says
These look delicious!
Wendy Polisi says
Thanks so much!
Sally Paull says
We made these meatballs. We use sharp cheddar cheese instead of mozzarella. I would have cut the salt in half. And we ate them without sauce. Can't handle the tomatoes. Next time we will make a marinara sauce for Keto. We love the meatballs. Did not use the beef gelatin. We will try that next time. Thank you for the recipes.