Mozzarella Stuffed Meatballs
Mozzarella Stuffed Meatballs are one of the best things you’ll ever taste! Tender meatballs perfectly seasoned and filled with mozzarella cheese. All you need is 8 ingredients and 25 minutes to bake delicious keto stuffed meatballs.
In my opinion, meatballs are pure comfort food. You can quickly whip up a batch of low carb stuffed meatballs with mozzarella cheese for an appetizer, take them to a potluck, or enjoy them as the main course for dinner. I love the look on everyone’s face when they bite into these juicy meatballs and see the secret melty cheese filling. It’s a great surprise, and even the kids will eat them.
After this, make sure to try my Stuffed Sausage! I stuff mozzarella cheese sticks into Italian sausage for another delicious main course.
Ingredients
- Ground Turkey or Ground Beef – Since ground sausage is pretty fatty, I prefer to use lean ground beef or ground turkey as the second meat in this recipe.
- Ground Sausage – Adding ground pork sausage gives a lot of flavor and helps keep the meatballs moist.
- Almond Flour – Almond flour helps these hold together. For a nut-free option, use Parmesan cheese. You can also sub in coconut flour, but only use 1/3 of the amount listed.
- Egg – Eggs help bind the meatballs so they don’t fall apart.
- Seasonings – I use Italian seasoning (I prefer ones with mostly basil and oregano), garlic powder, dried minced onion (or onion powder), salt, and black pepper to season the meat.
How To Make Mozzarella Stuffed Meatballs
First Step: Start by preheating the oven to 400 degrees F.
Second Step: Mix the ground beef or turkey, sausage, flour, egg, minced onion, and seasonings into a large bowl until incorporated.
Third Step: Use a large cookie scoop and make 24 meatballs from the meatball mixture. Take a cube of mozzarella cheese and place it into the center of the meatball, then fold the meat around it. All the cheese needs to be covered.
Fourth Step: Put the stuffed meatballs in a greased roasting pan or rimmed sheet pan and back for 25-30 minutes. I normally just drizzle a little olive oil into the pan first.
Fifth Step: Serve hot with store bought or homemade tomato sauce, keto marinara sauce, grated parmesan cheese, or low carb pasta. Sprinkle with a little chopped fresh parsley. Enjoy!
Storage
Let the meatballs cool to room temperature, then put them in an airtight container in the refrigerator. The meatballs will last 3-4 days in the fridge.
You can also freeze meatballs. Lay them out on a parchment paper-covered baking sheet in a single layer and put them in the freezer for a couple of hours. Once they have frozen, place them in a freezer bag, and they will last 3-4 months.
Variations
- Meatball Parmesan – Double the cheese and use these mozzarella stuffed meatballs in my Meatball Casserole!
- Stuffed Barbecue Meatballs – Swap out the mozzarella for cheddar cheese, omit the Italian seasoning, and cover these with some sugar-free bbq sauce.
- Veggies – I add shredded zucchini and spinach to a lot of my meatball recipes. You can add 1 cup of either to this recipe.
- Cheese – You can sub in another cheese if you’ve like. Cheeses that are on the softer side but not very soft work best. Cheddar cheese or Monterey jack are good options. I don’t recommend using fresh mozzarella because it releases a lot of liquid.
For more amazing meatballs, try my Buffalo Chicken Meatballs, Instant Pot Meatballs, and Keto Swedish Meatballs!
Common Questions
How Do Know When The Mozzarella Stuffed Meatballs Are Done?
The meatballs will be golden brown and will read 160 degrees on a thermometer. It’s important when making this mozzarella stuffed meatballs recipe that you don’t overcook them. Otherwise, the cheese will melt and seep outside of the meatballs and make a mess.
Can I Use One Kind Of Meat For This Meatball Recipe?
Yes, if you prefer to stick with one kind of meat, that’s fine. I love the flavor of combining the ground beef or turkey with sausage. It adds a delicious flavor element that you don’t get with one kind of meat. However, they will still be good if you make them with just turkey, ground beef, or sausage. If you want, you could even make them with ground chicken, too.
Just keep in mind that when you change the protein, each one cooks a little differently, and sometimes they can be dried out. That’s another reason to keep an eye on how long the keto stuffed meatballs are baking, so they are at their best every time.
Do I Need Breadcrumbs To Make Meatballs?
No, you do not need breadcrumbs to make these easy mozzarella-stuffed meatballs. I use almond flour, and it helps bind them together. You shouldn’t leave out the almond flour, or they will fall apart. Using almond flour adds the perfect flavor to the meatballs, too.
It’s equally important not to put more almond flour in than what the recipe calls for. Otherwise, too much of a binder will make them fall apart, too.
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Mozzarella Stuffed Meatballs
Ingredients
- 1 lb ground beef or ground turkey
- 1 lb sausage
- 1/2 cup almond flour
- 1 egg
- 1 tbsp dried minced onion
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 16 oz mozzarella cheese cut into 24 cubes
Instructions
- Preheat oven to 400. Spray a sheet pan or casserole dish with cooking spray
- Combine all the ingredients for the meatballs and mix thoroughly. Make 24 meatballs.
- Insert one cube of mozzarella into each meatball and enclose it in the meat. Put the stuffed meatballs on the prepared pan.
- Bake for 25 minutes or until the meatballs are cooked through.
Notes
Nutrition
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Originally Published January 16, 2020. Revised and Republished March 9, 2026.
Easy to make and delicious even with the cheese melting out. Sometimes I put into muffins tins to contain the cheese then top with sauce. Whole family enjoys!
We thought these were excellent, even with the cheese melting out. Will definitely make again. Will try refrigerating cheese cubes before assembling next time to see if it helps.
Delicious and so easy to prepare. Great with zucchini noodles or roasted spaghetti squash.
I made these meatballs last night we both loved them and I am not a great fan of sausage but these were very flavorful and very easy to make. My go to recipe for meatballs now. Thank you very much.
the cheese did melt, like everyone says, but there was still a good amount left in the center and the melted cheese gave it a good flavor, tbh. i added some adobo for taste bc my people like a little too much flavor sometimes, but otherwise this was a delicious recipe. I’ll keep the cheese in the fridge until ready to roll next time, though.
The cheese spilled out of all of my meatballs. To make 24 cubes out of 16oz if cheese the cheese chunks were pretty big.
The chunks should be pretty big to help them not ooze out. Did you freeze them first? That can help too.
I have made these countless times without the mozzarella. Just the base meatball recipe. And every time I make them for a gathering I am told they are the best meatballs they’ve ever had. They definitely are the best I’ve ever had!
Super yummy but my cheese melted right out of the meatball. All the cubes were fully covered. I used chunked up string cheese sticks thinking those were more packed together and wouldnt melt away. Idk. Will definitely make again but maybe in more of a casserole style.
The chunks of string cheese may not have been big enough. I used pretty big chunks. You could also freeze the cheese first next time.
OMG this was phenomenal!! I used ground turkey and sweet Italian sausage and placed this over spaghetti squash with Rao’s Marinara and it was a HIT with the family! Definitely making this again soon!
Do you cook them prior to freezing?
Yes, I do.
Well at 25 minutes, the cheese was all over the pan ☹️
That really shouldn’t happen since the cubes of cheese are so big. Was your kitchen extra hot when you were making them? Was each piece of mozzarella a big cube? Was each cube completely wrapped in the meat? In the future, you could freeze the cheese for a little while first.
Fabulous and very easy. I used hot italian sausage. DELISH!