Recipe for meatballs stuffed with Mozzarella cheese
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These mozzarella stuffed meatballs are easy to make and fun to eat.
I made these low carb meatballs with Parmesan cheese and fresh mozzarella cheese stuffing. The meat mixture is seasoned with Italian seasonings and a little garlic powder. They make a great appetizer or snack, or use them with your favorite sauce and pasta or spaghetti sauce for a meal.
If you’re not keen on keeping them low in carbs, use this recipe mix for baked meatballs . Simply seal the mozzarella and cook them according to the instructions below.
1 1/2 pound ground beef makes about 15 or 16 large meatballs.
See also
Maria’s Italian Meatballs
What you need
. 1 1/2 pounds ground beef (or onion, 85% to 90% lean) 1/3 cup grated fresh Parmesan cheese 1 large egg, lightly beaten 1 teaspoon Italian herb mix, store-bought or homemade 1/2 teaspoon garlic powder 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 ounces fresh mozzarella cheese, cut into small cubes (about 1/4 ounce)
How to make it
Preheat oven to 350°F (180°C/gas 4). Line a round baking sheet with parchment paper or foil, or spray with nonstick cooking spray. In a large bowl, combine the mild beef, Parmesan cheese, egg, Italian seasoning, garlic powder, salt and freshly ground black pepper. Portion the meat out into about 15 or 16 pieces, about 1 3/4 ounces. Cut the mozzarella cheese into 15-16 small pieces, depending on how many meatballs you have. The mozzarella pieces weigh about 1/4 ounce. Shape each meatball into a piece of mozzarella cheese by sealing the meat around the cheese, forming into balls. You can bake the pieces of cheese as they bake, but seal them in the meat mixture as well as the butter. Arrange the meatballs in the prepared baking packet. Bake for 30 to 35 minutes, until thoroughly cooked. * Serve the meatballs with hot marinara sauce or interspersed with spaghetti sauce.
* According to foodafety.gov, ground beef and other ground meats should be cooked to at least 160°F. To ensure they are thoroughly cooked, cut into meatballs to see that they are not yet pink, or use a food thermometer to check the temperature.
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. Nutritional guidelines (per serving) Calories 126 Total fat 7 g Saturated fat 3 g Saturated fat 3 g Cholesterol 96 mg Sodium 91 mg Carbohydrate 1 g Fiber 0 g Protein 15 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
