These low carb Mozzarella Stuffed Meatballs have a melty, cheesy center and are nestled in my favorite marinara sauce. Perfect for any night you’re craving Italian, but want to watch the carbs!
Low carb meatballs are a staple in our keto diet. We eat them often for a few reasons – they’re easy, they’re a crowd pleaser, and there are a million ways to change them up.
We’re obsessed with our Mexican meatballs, keto buffalo chicken meatballs, and especially this keto meatball casserole.
These mozzarella stuffed meatballs might be a new favorite in my household, though.
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. 😉
Best yet, baked meatballs are so easy and there’s way less mess.
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Ground Beef – I’d recommend using 90% lean ground beef for these meatballs. Using a leaner beef will make for less greasy meatballs in the end.
Pork Rinds – I used to use almond flour regularly in my low carb meatballs, but I heard it through the grapevine that crushed pork rinds actually work better. I was really hesitant, but now pork rinds are my FAVORITE meatball binder. They add zero carbs and help hold the meatballs together without drying them out. No one will be able to tell the difference either!
Egg – This will help to bind all the meatball ingredients together with the crushed pork rinds, ground beef, and seasoning.
Heavy Cream – It will also act a bit like the egg as a binder in addition to infusing more rich flavor and moisture into the meatballs.
Seasoning – You’ll need some garlic powder, onion powder, and oregano to add a bit of extra flavor to the meatball mixture.
Mozzarella – You’ll need some small pieces of cubed mozzarella to put into the center of each of the meatballs.
Marinara Sauce – You can certainly make your own marinara if you prefer, but Rao’s is THE BEST jarred sauce I’ve ever tried in my life. It’s a little spendier than other sauces, but worth every penny. And it’s the lowest sugar sauce I’ve ever seen. Highly recommend. I’ve used the Arrabbiata version this time around. Love the spicy kick!
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
- You can serve these meatballs as an appetizer or snack, or try them with some spaghetti squash!
- Nobody will know these are low carb! The pork rinds do an excellent job of replacing the usual breadcrumbs.
- If you love fried mozzarella sticks, you’re going to love these! You get that same cheesy bite.
Helpful Tools For Low Carb Meatballs:
- Cast Iron Skillet: You’re welcome to bake these on any baking sheet, but I prefer cast iron because of how evenly it heats and how well it maintains it’s heat. I use cast iron for most everything.
- Meat Baller: This isn’t strictly necessary for this recipe as you’ll be forming patties to place the cheese in and then smushing it all up into a ball. But! A meat baller is great for scooping up equal sized portions of meat each and every time so they all bake evenly.
How To Make Mozzarella Stuffed Meatballs:
- Mix – To make the mozzarella meatball mixture, you’ll just add everything to a mixing bowl. Simple! I use my hands to get in there and mix everything together, but you can use a spoon if you must. Just try not to overwork the meat too much or you’ll get a tough meatball. Nobody likes a tough meatball. 😉
- Stuff – I form these into patties and stick a cube of mozzarella cheese in the center and then close the meat up around the cheese and make sure it’s all sealed in good.
- Bake – These mozzarella stuffed meatballs will take about 15 minutes to bake. The centers should have perfectly melty cheese.
- Sauce – Once your meatballs have baked through, spoon some warmed marinara over the top and dig in!
These meatballs are delicious with a side of roasted or steamed veggies, but if you’re really feeling like you need pasta, we have a few options!
Try our Instant Pot Spaghetti Squash or Garlic Parmesan Spaghetti Squash to make low carb spaghetti and meatballs.
You can also use a spiralizer to make zucchini noodles to serve with your mozzarella stuffed meatballs.
Palmini is a great low carb alternative to pasta. It’s made from hearts of palm.
You can keep any leftover meatballs (and marinara sauce) stored in an airtight container for 3-4 days. Reheat in the microwave for a quick meal.
Sure! You could turn these into pork, chicken, or turkey meatballs with no problem. Just switch out the ground meat and use all the same ingredients. The cook time may need to be adjusted, so just keep an eye on things.
More Keto Meatball Recipes:
- Keto Meatballs (with low carb BBQ sauce!)
- Jalapeno Popper Meatballs
- Spaghetti Squash and Meatballs
- Enchilada Meatball Casserole
Mozzarella Stuffed Meatballs
- 1 pound ground beef 90% lean
- 1 cup crushed pork rinds
- 1 large egg
- 2 tablespoons heavy cream
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- 6 ounces mozzarella cut into 12 small cubes
- 1 cup marinara
- 2 tablespoons chopped parsley
- Preheat oven to 400 degrees.
- 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.
- 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 9×13 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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