If you’re looking for the most delicious meatballs on the planet, then look no further than this mozzarella stuffed meatballs recipe…
Holy Cow. I’m in love.
With every delectable bite you’ll enjoy a burst of melted mozzarella cheese, complimented by Italian seasoning and only made more delicious with its Parmesan cheese binding.
One of those low carb recipes you can make ahead, freeze, and defrost whenever you’re in a pinch — these mozzarella stuffed meatballs without breadcrumbs are going to rock your world!
And I can’t wait to hear what you think… let’s get stuffing!
How to Make Mozzarella Stuffed Meatballs
I know this mozzarella stuffed meatballs recipe seems super fancy and/or complicated to make — but here’s the deal, you don’t have to know what you’re doing in the kitchen to whip up a delicious batch!
This recipe is literally as simple as combining the ingredients in a bowl, forming meatballs, adding cheese into the center, and baking in the oven. That’s it.
It’s the perfect meal to impress your friends and family! Here are a few tips to get you started:
Use Cheese Sticks or a Block of Mozzarella.
I’m usually a huge fan of pre-shredded cheese (it typically costs about the same and saves the extra step of shredding cheese!) but using a cheese block instead will make the stuffing process significantly easier!
Don’t Over Stuff Your Mozzarella Stuffed Meatballs.
I know it’s tempting to stuff as much cheese into each meatball as possible, but do yourself a favor and don’t!
The first time I made this mozzarella stuffed meatballs recipe I stuffed 4 times the amount of cheese into each ball, and ended up with a baking sheet full of melted cheese and no cheese in each meatball. If you like the cheesy filling, understuff.
Parmesan + Eggs Make For a Great Binding!
I wanted to make these mozzarella stuffed meatballs keto by using low carb foods only, so I skipped the breadcrumbs traditionally used in most meatball keto recipes. Plus, breadcrumbs don’t add much flavor — where as parmesan sure does!
The truth is, eggs and Parmesan are perfect for binding everything together in this mozzarella stuffed meatballs recipe. If you don’t believe me, give it a try. Whether you’re eating low carb or not, you’ll be stoked on all the juicy flavor in these well binded meatballs!
Alternatively, you can cook these mozzarella stuffed meatballs crockpot style. To do this, fully submerge them in marinara (or whatever sauce you’re using), set to low heat,and cook until the meat if fully cooked through (about 2.5 hours.)
How to Eat These stuffed meatballs
There are so many ways to enjoy this stuffed meatballs recipe. I love eating them on their own, but if you’re looking for a more substantial meal, here are a few ideas:
low carb meatballs Recipes
- Over veggie noodles. I used zucchini noodles for these low carb meatballs and absolutely loved it!
- Mixed in with cauliflower or broccoli rice.
- Over low carb salads.
- Oven baked spaghetti squash.
- Added to a slice of low carb bread — makes for delicious meatball sandwiches!
* If you’re on a low carb eating plan, be sure to check the nutrition label of your marinara sauce before pouring it over your mozzarella stuffed meatballs! Some products contain a ton of added sugar. I use my low carb pizza sauce as an alternative and absolutely love it!
High Carb Options:
- Served over pasta.
- Served over rice.
- Meatball sandwiches.
Meal Prepping These cheese stuffed meatballs
You know I’m all about my low carb meal prep! And these cheese stuffed meatballs are another awesome recipe to load up your freezer with delicious and reheat-able meals. Here’s how I did it:
- Bake these mozzarella stuffed meatballs per the instructions below.
- Keep them on the baking sheet and allow them to cool.
- Once cool, place meatballs in a resealable bag and release as much air as possible.
- Place baggie in the fridge overnight.
- The next day, place the bag into the freezer (be sure to label/date!)
These are super easy to defrost in the oven on a baking sheet — I often do this while cooking up some low carb noodles or low carb rice.
keto meatballs Variations
This keto meatballs recipe is pretty simplistic and doesn’t allow for a ton of modifications. But for those of you who are feeling creative, or have different ingredients sitting around, here are some swaps to consider:
Herbs + Spices.
I wanted to keep these mozzarella stuffed meatballs simple by using Italian seasoning only. Feel free to swap this ingredient with your favorite spices instead — dried basil, oregano, garlic powder, etc. Alternatively, you could try mozzarella stuffed meatballs with Italian sausage.
Swap The Cheese.
If you have a block of cheddar or jack sitting around, feel free to use that instead! Again, I suggest avoiding shredded cheese, would make for a nightmare to stuff! Be sure to use a meltable cheese to maximize the gooey deliciousness of this recipe.
Easy Mozzarella Stuffed Meatballs Recipe
There you have it friends! Everything you need to know about this baked mozzarella stuffed meatballs recipe. I hope you enjoy as much as my family and I do!
Let me know what you think in the comments below. How did you eat these mozzarella stuffed meatballs?
Mozzarella Stuffed Meatballs
- 4 Ounces Mozzarella Cheese
- 2 Pound Ground Beef
- 1/2 Cup Parmesan grated
- 2 Eggs
- 1 1/2 Teaspoons Salt
- 2 Teaspoons Italian Seasoning
- Preheat oven to 400 F, and line a rimmed baking sheet with parchment paper.
- Cut the mozzarella into 1/2” cubes and set aside.
- In a large bowl combine the ground beef, parmesan cheese, eggs, salt and Italian seasoning.
- Using about 2 Tablespoons worth of meat, roll into a ball.
- Press a cube of cheese through the center, and ensure the cheese so not exposed on the edge. Continue to do this with the remaining meat and cheese.
- Place meatballs on prepared baking sheet and into the middle rack of the oven.
- Bake for 12 minutes, be sure not to overcook as the cheese may spill out. Check doneness, meatballs should be fully cooked through.
- Serve with marinara* and enjoy!
- Over pasta, spaghetti squash, or zoodles!
- I love to toss the meatballs in my low carb spaghetti sauce.