Stuffed Meatballs

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.


– 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.