Name: Mozzarella Stuffed Meatballs (low carb, keto) Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 lb Lean ground pork; 0.5 lb Lean ground beef; 1 tbsps Italian Seasoning; 1 egg; 1 tbsp fresh parsley (finely chopped); 1 tsp salt; 0.5 tsp ground black pepper; 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

Jump to Recipe

If you’re searching for a comforting twist on Italian classics without veering off your low carb or keto goals, Mozzarella Stuffed Meatballs (low carb, keto) are here to make your weeknight dinners unforgettable! Each tender meatball is packed with savory herbs, oozing with melted mozzarella in the center, and finished in a lush homemade marinara. Every bite is cozy, cheesy, and full of vibrant flavor, making this dish a perennial favorite in any kitchen.

Mozzarella Stuffed Meatballs (low carb, keto) Recipe - Recipe Image

Ingredients You’ll Need

Let’s celebrate just how simple, but truly essential, each ingredient is in this dish. Every item serves a purpose, building the layers of flavor, color, and texture that set Mozzarella Stuffed Meatballs (low carb, keto) apart from ordinary meatball recipes.

Lean ground pork: Adds juicy richness and essential fat for tender, flavorful meatballs.
Lean ground beef: Provides classic meaty depth—use a leaner blend to keep it keto-friendly.
Italian seasoning: Gives that quintessential blend of herbs, perfume, and savory warmth to the meat mixture.
Egg: Binds the meatballs together so they stay plump and moist.
Fresh parsley (finely chopped): Brings brightness and a fresh, green pop to both the meatballs and sauce.
Salt: Enhances all the savory flavors and keeps the seasoning balanced.
Ground black pepper: Adds a little warmth and kick to round out the dish.
Mozzarella cheese (cubed): The star of the show! Melts into gooey pockets inside every meatball.
Olive oil: Helps create a luscious base note in your homemade marinara.
Onion (finely chopped): Supplies sweetness and aroma to your sauce.
Crushed tomatoes (canned): Form the foundation of your classic red sauce—go for good quality!
Bay leaf: Infuses a gentle, herby undertone into the sauce while it simmers.
Garlic (chopped): Unmistakable, bold flavor that makes both the sauce and meatballs sing.
Additional fresh parsley or basil (finely chopped): For garnish and extra aromatic lift at the end.
Extra black pepper: Gives a final touch of savoriness to your marinara.

How to Make Mozzarella Stuffed Meatballs (low carb, keto)

Step 1: Make the Marinara Sauce

The homemade marinara is the soulful backdrop of this recipe. Begin by heating olive oil in a pan over medium heat, releasing its fragrance and preparing it for the onions. Sauté chopped onion for about five minutes until it’s soft and sweet, then add garlic for a minute until fragrant. Stir in your crushed tomatoes, bay leaf, black pepper, and fresh parsley or basil. Let this simmer gently for 20 to 30 minutes as you prep the meatballs—the sauce will thicken and the flavors meld, rewarding you with that signature Italian aroma.

Step 2: Preheat and Prep

Before shaping your meatballs, preheat your oven to 400F. This high heat gets them deliciously browned. Line a sheet pan with parchment paper to ensure easy cleanup and prevent sticking—no one wants to lose precious cheese to a stubborn pan!

Step 3: Mix the Meatball Base

In a large bowl, combine the ground pork, ground beef, egg, Italian seasoning, fresh parsley, salt, and black pepper. Mix with clean hands, working gently to keep the blend light but fully combined. Don’t overwork—delicate handling ensures tender, juicy Mozzarella Stuffed Meatballs (low carb, keto).

Step 4: Stuff and Shape

Scoop a golf ball-sized portion of meat mixture into your hand and flatten it slightly. Press a cube of mozzarella into the center, then mold the meat around it, making sure to completely enclose the cheese. Seal tightly to minimize cheese leaks as they bake. Repeat until you have about 12 hearty, cheese-stuffed meatballs—it’s a little therapeutic and totally worth it.

Step 5: Bake to Perfection

Arrange your meatballs on the lined sheet pan, leaving space so they brown nicely. Bake in your preheated oven for 15 to 20 minutes, until the outsides are golden and they’re cooked through. Some mozzarella might peek out, but most will stay gloriously creamy inside.

Step 6: Serve with Marinara

Ladle your homemade marinara onto a plate or shallow bowl, nestle the hot meatballs in, and finish with another spoonful of sauce. Sprinkle with fresh parsley or basil for a touch of color and freshness—now you’ve got classic Mozzarella Stuffed Meatballs (low carb, keto) ready to wow!

How to Serve Mozzarella Stuffed Meatballs (low carb, keto)

Garnishes

These meatballs truly shine with bright, herbaceous garnishes. Try a generous handful of freshly chopped parsley or basil, or even a little extra drizzle of olive oil for silky richness. If you’re not strictly dairy-free, a fine dusting of grated Parmesan also adds a beautiful salty finish.

Side Dishes

To keep the meal fully low carb, serve your Mozzarella Stuffed Meatballs (low carb, keto) with zucchini noodles, roasted broccoli, or a crisp green salad. Cauliflower rice or creamy mashed cauliflower are also wonderful for soaking up extra marinara!

Creative Ways to Present

Think beyond the bowl: Try threading them onto skewers for a party appetizer, nestling in lettuce wraps for a fun keto twist, or baking them atop small rounds of grilled eggplant for a trendy, vegetable-forward presentation.

Make Ahead and Storage

Storing Leftovers

Place leftover Mozzarella Stuffed Meatballs (low carb, keto) and sauce in an airtight container and refrigerate for up to four days. The flavors deepen as they sit, making them even more delicious for lunch the next day!

Freezing

Let meatballs cool completely, then transfer in a single layer to a freezer-safe container. Pour any extra marinara over the top. They’ll keep in the freezer for up to three months—just be sure to label with the date for easy meal planning.

Reheating

For best results, reheat meatballs in a covered skillet over low to medium heat, adding a splash of water or broth if needed to keep the sauce loose. Alternatively, microwave in short bursts, checking that the mozzarella in the center is hot and gooey.

FAQs

Can I make these meatballs ahead of time?

Absolutely! You can shape the Mozzarella Stuffed Meatballs (low carb, keto) a day in advance and keep them covered in the fridge until ready to bake, making dinnertime a breeze.

Can I use other types of cheese for the filling?

Yes, you can swap mozzarella for cubes of provolone or even cheddar if you want another flavor dimension, but mozzarella offers that wonderfully gooey melt that makes this recipe special.

What’s the best way to keep the cheese from leaking out?

Be extra sure to completely seal the meat mixture around the cheese—with no cracks or gaps—before baking. Chilling meatballs for 10 minutes before baking can also help the cheese stay inside.

Is it possible to make these dairy-free?

While mozzarella is essential to the classic stuffed meatball, you could try using a plant-based cheese alternative, just be sure it melts well!

Can I use just ground beef instead of a pork-beef mix?

Yes, you can use all beef (or all pork), but mixing both gives the Mozzarella Stuffed Meatballs (low carb, keto) that signature tenderness and flavor balance. Use what you have and enjoy!

Final Thoughts

I can’t wait for you to try these Mozzarella Stuffed Meatballs (low carb, keto) for yourself. Whether you’re new to keto or just love a good, cheesy meatball, this recipe delivers all the comfort and flavor you crave, minus the carbs. Gather your ingredients, invite someone you love into the kitchen, and get ready to savor every single bite!