I love meatballs, and it doesn't get any better than these Keto 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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- Serve over palmini noodles, zucchini noodles, cabbage noodles, or miracle noodles.
- A simple green salad makes a great side.
Frequently Asked Questions
Nope! I find that I don't miss breadcrumbs at all. The egg is enough to hold the meatballs together.
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.
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 Keto 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.
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- Craving a one-dish meal that both kids and adults go wild for? It doesn't get any better than this Keto Meatball Casserole.
- If you like keto cheese stuffed meatballs, chances are goi are going to go wild for this Keto Stuffed Chicken.
Keto Stuffed Meatballs
- Oven-safe rack
- 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
- 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.