There’s something undeniably comforting about a home-cooked meal, especially when it’s a recipe that has been passed down through generations or created with a touch of personal history. One of my favorite recipes, which has become a staple in our family gatherings, is my Low Carb Mozzarella Stuffed Meatballs. This dish brings a special warmth to our table, reminiscent of both cherished family traditions and new culinary adventures.
I vividly remember a family trip to Italy, where the rich aromas of traditional Italian cuisine filled the air. We stayed in a quaint little village nestled in the Tuscan countryside, where every meal was a celebration of fresh ingredients and time-honored recipes. One evening, we were invited to a local farmhouse for dinner. The hostess, a delightful Italian nonna, prepared a spread of dishes that seemed to capture the very essence of Italy. Among them were meatballs stuffed with gooey mozzarella, a recipe that immediately captured my heart.
The way those meatballs were bursting with melted cheese and enveloped in a rich marinara sauce was nothing short of magical. It was as though each bite told a story of tradition, family, and love. Inspired by this experience, I came home determined to recreate that magic with a low carb twist to fit our modern, health-conscious lifestyle.
My Low Carb Mozzarella Stuffed Meatballs are a nod to that unforgettable Italian dinner. By using a mix of lean ground beef and turkey, and infusing the meatballs with a hidden surprise of melted mozzarella cheese, I’ve managed to keep the dish both indulgent and health-friendly. The homemade marinara sauce, rich with fresh herbs and garlic, perfectly complements the savory meatballs, creating a comforting meal that feels both luxurious and nourishing.
This recipe has become more than just a meal; it’s a way to share a piece of our travel memories with friends and family. Whether you’re serving it for a casual weeknight dinner or a special gathering, these meatballs are sure to bring a touch of Italian warmth and a burst of flavor to your table. Each bite is a reminder of the joy found in simple pleasures and the magic that happens when we blend old traditions with new twists.
I hope this recipe inspires you to create your own culinary memories and enjoy the comforting taste of homemade goodness.
Making Low Carb Mozzarella Stuffed Meatballs
Ingredients
- 1 lb Ground Beef (lean)
- 0.5 lb Ground Turkey
- 1 tbsp Italian seasoning
- 1 egg
- 1 tbsp Fresh parsley (finely chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper (ground)
- 12 oz Mozzarella cheese (cut into small cubes)
- 1 tbsp Olive oil
- 1/2 small Onion (finely chopped)
- 14 oz Crushed tomatoes (canned)
- 1 Bay leaf
- 1 clove Garlic (chopped)
- 1 tbsp Fresh parsley or basil (finely chopped)
- 1 tsp Black pepper
Directions
- Prepare the Marinara Sauce:
- Heat olive oil in a skillet over medium heat.
- Add the finely chopped onion and cook for about five minutes until softened.
- Mix in the chopped garlic, crushed tomatoes, bay leaf, black pepper, and fresh parsley.
- Allow the sauce to simmer on low to medium heat for 20 to 30 minutes, stirring occasionally, while preparing the meatballs.
- Prepare the Meatballs:
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the ground beef, ground turkey, egg, Italian seasoning, salt, and black pepper.
- Take a portion of the meat mixture, about the size of a golf ball, and place a cube of mozzarella cheese in the center. Shape the meat around the cheese to enclose it completely.
- Form approximately 12 meatballs and arrange them on the prepared baking sheet.
- Bake in the preheated oven for 15 to 20 minutes, or until cooked through. Some cheese may ooze out, but this is normal.
- Serve the meatballs with the marinara sauce and garnish with additional fresh parsley or basil if desired.
Storing Suggestion
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze meatballs in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 3 months. Reheat thoroughly before serving.
Cooking Tips
For a richer flavor, consider adding a dash of red pepper flakes to the marinara sauce. If you prefer a spicier kick, increase the amount of black pepper or add a bit of cayenne pepper. Ensure the cheese is completely sealed within the meat to prevent too much cheese from escaping during baking.
Serving Suggestions
These meatballs are perfect served over a bed of zucchini noodles or with a side of steamed vegetables. They can also be enjoyed as a protein-packed appetizer with a dipping sauce of your choice.
Ingredient Substitutions
If you don’t have ground turkey, you can use all ground beef or substitute with ground chicken. For a dairy-free option, use a plant-based cheese or omit the cheese entirely and add extra seasoning to the meat mixture.
Seasonal Variations
In the fall, try adding finely chopped mushrooms or grated carrots to the meat mixture for extra flavor and nutrients. During summer, you could add fresh basil or oregano to the sauce for a lighter, more refreshing taste.
Allergen Information
This recipe contains dairy and can be made dairy-free by omitting the mozzarella cheese or using a dairy-free alternative. It also contains eggs, which can be substituted with a flaxseed or chia egg for those with egg allergies.
FAQ:
Can I use pre-made marinara sauce instead of making it from scratch?
Yes, you can use store-bought marinara sauce if you prefer. Just heat it up and use it as directed in the recipe.
How do I know when the meatballs are fully cooked?
The meatballs are done when they reach an internal temperature of 160°F. You can also cut one open to ensure it’s no longer pink inside and the cheese is melted.
Can I make these meatballs ahead of time?
Yes, you can prepare and bake the meatballs ahead of time. Store them in the refrigerator or freezer, and reheat them before serving.
What can I serve with these meatballs for a complete meal?
These meatballs go well with a side of roasted vegetables, a fresh salad, or over a bed of spaghetti squash for a low-carb meal.
Can I use ground beef alone instead of mixing it with ground turkey?
Yes, you can use all ground beef if you prefer. Just be aware that the meatballs may be a bit richer and less lean.
What should I do if the cheese starts leaking out of the meatballs?
Make sure the cheese is completely enclosed by the meat mixture. If cheese does leak out, it’s okay; just ensure the meatballs are well-sealed and check for doneness.
Low Carb Mozzarella Stuffed Meatballs
Ingredients
- 1 lb Ground Beef lean
- 0.5 lb Ground Turkey
- 1 tbsp Italian seasoning
- 1 egg
- 1 tbsp Fresh parsley finely chopped
- 1 tsp Salt
- 0.5 tsp Black pepper ground
- 12 oz Mozzarella cheese cut into small cubes
- 1 tbsp Olive oil
- 1/2 small Onion finely chopped
- 14 oz Crushed tomatoes canned
- 1 Bay leaf
- 1 clove Garlic chopped
- 1 tbsp Fresh parsley or basil finely chopped
- 1 tsp Black pepper
Instructions
Prepare the Marinara Sauce
- Heat olive oil in a pan over medium heat.
- Add finely chopped onion and sauté for about five minutes.
- Stir in the chopped garlic, crushed tomatoes, bay leaf, black pepper, and fresh parsley.
- Let the sauce simmer on low to medium heat for 20 to 30 minutes while you work on the meatballs.
Prepare the Meatballs
- Preheat your oven to 400°F.
- Line a half-sheet pan with parchment paper to prevent sticking.
- In a large bowl, combine the ground meats, egg, and seasonings.
- Take a portion of the meat mixture, about the size of a golf ball, and insert a cube of mozzarella cheese in the center. Shape the meat around the cheese, ensuring it's completely enclosed.
- Form approximately 12 medium meatballs.
- Place the meatballs on the prepared pan and bake at 400°F for 15 to 20 minutes or until fully cooked. A bit of cheese might escape, but well-sealed meatballs should minimize this.
- Serve with the homemade marinara sauce and garnish with additional fresh parsley or basil if desired.
