Mozzarella stuffed meatballs have a melty, cheesy center and are nestled in my favorite marinara sauce. Perfect for any night you’re craving Italian!
The centers of these homemade meatballs are stuffed with a chunk of mozzarella cheese that gets all soft and melty in the oven. When you take a bite, that cheesy center is the BEST surprise you’ll have all day. 😉
In the past I’ve tried various breadcrumb alternatives including almond flour. However, I honestly don’t think that you miss the breadcrumbs in this recipe and the alternatives I’ve tried didn’t really add much to the finished quality of the dish so I just left them out.
These mozzarella stuffed meatballs are made without breadcrumbs so that we could keep them low carb and keto friendly. They come in at around 9g net carbs per serving with the bulk of the carbs coming from the tomatoes in the homemade marinara sauce so if you want reduce the carbs further just have less sauce.
Mozzarella Stuffed Meatballs
Yield: 4 People
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Ingredients:
- ½ teaspoon oregano
- 6 ounces mozzarella,, cut into 12 small cubes
- 1 cup marinara
- 2 tablespoons chopped parsley
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound ground beef,, 90% lean
- 1 cup crushed pork rinds
- 1 large egg
- 2 tablespoons heavy cream
Instructions:
- First, Preheat oven to 400 degrees.
- Second, Add the ground beef, pork rinds, egg, cream, water, garlic powder, onion powder, and oregano to a medium mixing bowl and mix well with clean hands to combine.
- Next, Separate the meatballs into 12 separate chunks and form each piece into a small patty.
- Place a piece of cheese in the center of each patty and carefully fold the edges up around the cheese to seal it in. Be sure to seal the meatball completely around the cheese so it does not leak out while baking.
- Place the meatballs in a 12-inch cast iron skillet or in a 9x13 baking dish that’s been sprayed with non-stick spray.
- Bake for 15 minutes.
- Remove meatballs from the oven and spoon the marinara evenly over each meatball. Sprinkle with parsley just before serving.
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