These mozzarella stuffed meatballs are easy to make and fun to eat.
I made these low carb meatballs with a little Parmesan cheese and fresh mozzarella cheese filling. The meatball mixture is flavored with Italian seasonings and a little garlic powder. They make an excellent appetizer or snack, or use them with your favorite sauce and pasta or spaghetti squash for a meal.
If you aren't interested in keeping them low carb, use this recipe mixture for baked meatballs. Just stuff them with mozzarella and bake them following the directions below.
1 1/2 pounds of ground beef makes about 15 or 16 large meatballs.
Maria's Italian Meatballs
- 1 1/2 pounds ground beef (or sirloin, from 85% to 90% lean)
- 1/3 cup grated fresh Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon Italian herb blend, purchased 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 each)
- Heat the oven to 350° F (180° C/Gas 4).
- Line a rimmed baking sheet with parchment paper or foil, or spray with nonstick cooking spray.
- In a large bowl, combine the ground beef, Parmesan cheese, egg, Italian seasonings, garlic powder, salt, and freshly ground black pepper.
- Portion the meat out to about 15 or 16 pieces, roughly 1 3/4 ounces each.
- Cut the mozzarella cheese into 15 to 16 small pieces, depending on how many meatballs you have. The mozzarella pieces will weigh about 1/4 ounce each.
- Shape each meatball portion around a piece of mozzarella cheese, sealing the meat around the cheese while shaping into a ball. A little of the cheese might ooze out as they bake, but seal them in the meat mixture as well as you can.
- Arrange the meatballs in the prepared baking pan.
- Bake for 30 to 35 minutes, until the ground beef is thoroughly cooked.*
- Serve the meatballs with hot marinara sauce or homemade spaghetti sauce.
*According the foodsafety.gov, ground beef and other ground meats must be cooked to at least 160° F. To ensure they are thoroughly cooked, cut into a meatball to see that no pink remains or use a food thermometer to check the temperature.
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|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||0 g|