Baked Mozzarella Stuffed Meatballs: A Cheesy, Low-Carb Delight
Introduction and Story
Baked Mozzarella Stuffed Meatballs are a delicious fusion of classic Italian flavors and modern keto convenience. These meatballs, filled with gooey, melted mozzarella cheese, offer a comforting, savory experience with a delightful surprise in every bite. Imagine sinking your teeth into a tender, juicy meatball only to discover a molten core of cheese—a truly indulgent treat that fits perfectly within a low-carb or ketogenic diet.
The story of these meatballs began in a kitchen where traditional Italian recipes were reimagined for a low-carb lifestyle. A cook craving the rich flavors of classic meatballs and cheese-stuffed delights decided to create a dish that would deliver both indulgence and dietary compliance. By combining high-quality ground meat with creamy mozzarella and baking instead of frying, they crafted a meal that’s both satisfying and suitable for those on a keto diet. The result is a recipe that quickly became a favorite for its simplicity, flavor, and the joy of discovering cheese hidden within each meatball.
Important Considerations, Tips, and Tricks
- Cheese Selection: Use fresh mozzarella for the best melting quality. Pre-shredded mozzarella can be used, but it may not melt as smoothly.
- Meat Quality: Choose a blend of ground beef and pork for a juicier meatball, or use ground turkey for a leaner option. Be sure to use meat with a bit of fat to keep the meatballs moist.
- Chilling the Meatballs: After forming the meatballs, chill them in the refrigerator for at least 30 minutes before baking. This helps them hold their shape and keeps the cheese from leaking out.
- Preventing Cheese Leakage: Ensure that the cheese is completely enclosed by the meat mixture. Seal the edges tightly to prevent the cheese from escaping during baking.
- Baking: Baking meatballs on a wire rack set over a baking sheet helps them cook evenly and allows excess fat to drain away.
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork (optional, or use all beef)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 4 oz fresh mozzarella cheese (cut into small cubes)
- 1/2 cup marinara sauce (optional, for serving)
- 1 tablespoon olive oil (for greasing)
