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mozzarella stuffed meatballs with tomato sauce in a bowl with a spoon
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Keto Mozzarella Stuffed Meatballs

These keto mozzarella stuffed meatballs are the perfect addition to your weekly menu. They are paired with a quick and healthy stovetop tomato sauce and are moist and delicious!
Course Main Course, Sauce
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 662kcal

Ingredients

Meatballs

  • 2 pounds ground meat see notes
  • 1 tablespoon extra virgin olive oil
  • 1/2 small white onion finely chopped
  • 1 large egg
  • 1 cup almond flour
  • 1/2 cup grated parmesan
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup fresh basil finely chopped
  • 2 teaspoons black pepper
  • 12 ounces fresh mozzarella cheese cut into 24 even pieces, see notes

Red Sauce

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 2 teaspoons kosher salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 8 garlic cloves minced
  • 36 ounces crushed tomatoes see notes
  • 1/4 cup fresh basil chopped
  • 1 1/2 tablespoons coconut sugar
  • 2 tablespoons grass-fed butter or ghee
  • kosher salt to taste
  • black pepper to taste

Instructions

  • Preheat oven to 375°F, and line a baking sheet with parchment paper. Adjust the oven rack to the middle position.
  • Slice mozzarella into 24 small chunks and set aside.
  • In a large bowl, mix together ground meat, oil, onion, egg, almond flour, parmesan cheese, parsley, basil, and pepper. Mix just until combined (over mixing will create tough meatballs!)
  • Divide meat into 24 even pieces. Wrap each piece around a piece of mozzarella cheese. Roll into a ball ensuring all of the cheese is completely covered by the meatball.
  • Space evenly on the baking sheet, and bake for 30 minutes, rotating halfway through. A little of the cheese may leak out of some of the meatballs, that's fine… there is plenty inside, too!
  • While they are baking, prepare the red sauce. Heat a medium saucepan over medium heat for 1 minute. Add olive oil and heat through for another minute.
  • Add diced onion and stir for 1 minute. Add dried spices (salt, pepper, and oregano.) Cook for another 4-5 mins until softened, stirring occasionally.
  • Throw in the garlic cloves and sauté one more min, stirring frequently.
  • Add the tomatoes and fresh basil. Let the mixture come to a low boil. Add the coconut sugar, stir, and turn the heat down to a simmer. Let cook for about 10 minutes, stirring occasionally.
  • Add butter and let it simmer for another 7-10 minutes so all the flavors meld together. Taste for additional salt and pepper.
  • Remove meatballs from the oven, gently stir into the sauce, and let simmer on the stovetop for an additional 15 minutes. Taste for salt and pepper and serve with your choice of pasta or low carb pasta.

Notes

  • Sauce: Feel free to use your own favorite red sauce of choice or grab one of your favorite jars from the store, i.e. arrabiata, tomato basil, marinara, etc.
  • Ground meat: I like to use a mixture of ground chicken or turkey and ground beef (80/20 or 85/15 ground beef.)
  • Mozzarella: I like to purchase a fresh mozzarella cheese block. It usually comes in a tightly wrapped plastic package. 
  • Crushed tomatoes: You can alternatively use diced tomatoes. If doing so, I like to run the sauce through a blender / immersion blender for a few seconds to make it less chunky.

Nutrition

Calories: 662kcal | Carbohydrates: 18g | Protein: 38g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 150mg | Sodium: 1203mg | Potassium: 785mg | Fiber: 5g | Sugar: 9g | Calcium: 401mg