Keto Stuffed Meatballs
When you stuff fresh mozzarella cheese into perfectly seasoned parmesan meatballs, you have a combination that never fails to delight. You are going to go wild for these Keto Cheese Stuffed Meatballs.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Main
Cuisine: American, Italian
Keyword: meatballs
Servings: 10
Calories: 381.86kcal
Author: Wendy Polisi
- 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.
Calories: 381.86kcal | Carbohydrates: 2.72g | Protein: 25.43g | Fat: 29.67g | Saturated Fat: 11.48g | Cholesterol: 119.46mg | Sodium: 758.55mg | Potassium: 288.36mg | Fiber: 0.77g | Sugar: 0.74g | Vitamin A: 244.08IU | Vitamin C: 0.49mg | Calcium: 207.42mg | Iron: 2.34mg