Keto Stuffed Meatballs Recipe

Keto Stuffed Meatballs Recipe
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These Keto Mozzarella Stuffed Meatballs are a filling and flavor-packed meal on their own, or you can add them as a topping to some of your favorite Keto-friendly pasta alternatives too. Maybe you could even whip up some Fathead Dough to make some rolls and turn these into an awesome Keto Meatball Sandwich!

If you want to reduce the carbs even further, you could always leave out the Marinara Sauce and just eat the meatballs by themselves, but I think you miss out on a ton of the flavor if you do. When buying the Mozzarella (both the Cheese Sticks and the Block Cheese to shred) make sure that you buy the Low Moisture Whole Fat (Whole Milk) version and not the Low Moisture Part Skim version. The Part Skim Version is lower in fat, and also melts differently than the Whole Fat variety. That will usually be labeled on the outside of the packaging very clearly so that you can spot the difference. It won’t be a disaster if you use the wrong kind, but we also aren’t trying to lower the fat content of this dish by any means either.

Some people don’t eat pork, so thankfully many butchers will also make Chicken Sausage varieties of their Sweet or Hot Italian Sausages. I typically get mine from the local butcher, who sells it in cased sausages as well as ground bulk options. Either way it’s the same meat and when he runs out of bulk I will just purchase the sausages whole and remove them from their natural casing.

What kind of dish does this inspire you to make at home? Let us know in the comments at the bottom of this post, and check below the recipe for a video on how to prepare this kitchen hit all by yourself!

If you like Keto-friendly Italian-style recipes you should also check out our Keto Low Carb Lasagna Recipe and our Keto Italian Style Meatloaf Recipe too.

Mozzarella Stuffed Meatballs in a Pan



Ease of Preparation: Easy

Prep Time: 10 Minutes

Cooking Time: 20 Minutes

Total Time: 30 Minutes




  1. Preheat the Oven to Broil (Usually about 500*F).
  2. In a Large Mixing Bowl Combine the Grass-Fed Beef with the Hot Italian Sausage.
  3. Add in the Crushed Parmesan Cheese Whisps, Granulated Garlic, Salt, Pepper, and Oregano. Combine well.
  4. Slice the Mozzarella Cheese Sticks into roughly 1/2″ long sections.
  5. Oil an Oven Safe pan with your choice of oil. Avocado Oil is usually preferred for high heat applications like this, as it has less of a tendency to smoke. I prefer Unfiltered Olive Oil for the flavor, but that can get a little smokey.
  6. Take a pinch of the meatball mixture and tuck one of the Mozzarella Cheese Stick slices into the middle of it and roll into a ball. Place the Meatballs into the pan, and be sure to slide them back and forth a little bit when placing them in the pan to insure that the bottom of the meatball is coated in oil (This seems to help prevent sticking to the pan).
  7. Place the pan of meatballs in the oven for about 10 to 12 minutes, or until the top of the meatballs just begins to get a brown crisp to the top of them.
  8. Carefully remove the pan from the oven, and top the meatballs with the jar of Mezzetta Marinara Sauce, and 8 ounces of shredded Mozzarella Cheese.
  9. Place the pan back in the oven for about 5 to 7 more minutes, or until the Mozzarella Cheese on top is browned or bubbling to your liking.
  10. Remove from the oven, and optionally top with a sprinkle of Parsley and Crushed Red Pepper Flakes.

SERVING SUGGESTION: I tend to just eat these by themselves, as they are very filling, and with the Marinara Sauce you are technically getting in your veggies. If you are looking to serve these on a Keto-friendly pasta, I would suggest trying them on top of some Palm Heart Noodles, Zucchini Noodles, Spaghetti Squash, or even some Shirataki Noodles.

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30 thoughts on “Keto Stuffed Meatballs Recipe”

  • This sound delicious. I’m definitely going to give this recipe a try this weekend. Wish you could have this kind of food ready-made, though. I’ve tried a couple of brands with ready-made keto-friendly meals before, but haven’t found anything good yet. I am thinking about this brand that’s got relatively good reviews – I know that you prefer homemade meals (obviously). But have you ever tried one of those “meal replacement” before? Or have you had a chance to try this brand yet? Not sure whether it would be nearly as yummy as these meatballs though 🙂

    • I agree with David. What is the comment section for when noone ever answers. How do we know it’s Keto. How can we count it toward our 20 daily carbs? Discouraging.

      • I find it annoying as well as I’m guessing (hoping) they would have done the calculations at some point to ensure it was falling within keto guidelines so why not include them. I did my own calculations and not counting the spices at the end and using 4 servings it comes out to 88g fat, 4 g carbs and 59.6 g protein. Roughly.

    • For all commenting and inquiring about Nutrition/Carb count: I plan on putting this in the recipe builder section of Carb Manager – Shouldn’t be difficult to figure out. Haven’t done it yet, but making this for dinner now. Using Rao’s Arirabbiata Sauce which is 4 carbs and 3/4 cup spaghetti squash which is 6 carbs. If you look at just the meatballs, there aren’t any carbs (other a trace in the mozzarella).

    • That’s entirely up to you. Some of that was the residual Olive Oil and some of it was the fat rendered from the Grass-fed Beef. Both of those are desirable fats. If you need help hitting your fat intake, leaving them in can help. If you are looking for maximum flavor, I also recommend leaving them in too. I think many people just got used to draining this sort of stuff out of the pan and throwing it away because most of us grew up being told to eat lean foods.

  • Calculating macros can be difficult. The author doesn’t know exactly what you put into your recipe. For example, did you drain the fat or keep it in? Did you use two mozzarella sticks or three or four? Did you swap out the whisps for pork rinds? Etc. so we need to be responsible for figuring our own macros. Maybe he/she doesn’t know how to figure them. So do it yourself. There are tons of apps to help you. I use My Fitness Pal and plug in my ingredients and it comes up with the macros. I am just happy that they shared this wonderful recipe. I am making it for dinner tonight.

      • What Sheila and Dan said. Learn to calculate your own macros. That is part of the learning curve. There are books and apps that help. Yes it is helpful and nice to have them done for you but this is something you should learn how to do for your own benefit.
        Thanks for the great recipes!

    • So far in these comments I’ve seen one person saying they would prefer if this was ready made, and then 20 some wanting the macros, cause adding and dividing is “real hard”

      Could someone eat this for me too and let me know if I like it?

      • well, i can see both sides of the argument. OTOH, OP doesn’t know which ingredients users will us, but OTOH she should at least acknowledge HER carb count with HER ingredients as outlined in HER recipe.

        as well, of course one SHOULD take responsibility for knowing what one is putting into their body, but OTOH there are a gazillion recipes online and the time it would take to calculate macros for every recipe that “looks good” or “i might like to try that” is just not feasible. i’ve wasted soo much time calulating recipes that are labelled as keto or low carb when they’re really not. it can be exhausting, lol!

        in the end, i find it best to find websites or channels that are organized to fit my own needs (ie accurate nutritional analysis), and stick to them for finding new recipes, and try not to complain about the way others are organized….because even when just offering constructive criticism or advice they tend, at best, to not appreciate it (which makes it a waste of YOUR time) and, at worst, it starts WWIII, lol.

        anyhoo, the recipe does look tasty,

  • These are so incredibly YUM! They are almost TOO good because I don’t want to stop at just one serving.

    I used Rao’s Homemade Marinara sauce instead of Mezzetta
    And I used crushed parmesan crisps instead of Cello Parmesan Cheese Whisps.

    Here’s the nutritional breakdown that I calculated:

    Makes 16 meatballs… 8 Servings (1 serving = 2 meatballs):

    Per serving:

    Calories: 539
    Protein: 37g
    Net Carbs: 6g (6g Total Carbs)
    Fat: 39g

    I do have a question, though… on Step 8 when I removed the pan from the oven to add sauce and cheese, there was quite a bit of liquid in the pan. I drained most of the liquid off before adding the sauce… just wondering if you do that, or do you just add the sauce to all of the liquid?

    Thank you so much for this recipe… it’s amazing!

    • I keep the oil and grease in there to keep the fat content up, and also because it has a lot of flavor. If you drain it out, just keep in mind that your finished product will have significantly less total fat than what is listed for the recipe. I know a lot of people are used to thinking that the fat should be drained (either because they think it’s gross or because of old habits) but I leave the grease in there personally.

  • This recipe is one of my favorite recipes, flavor packed with a kick! I also used Shady Brook Farms hot Italian turkey sausage, comes out perfect everytime I have made it! Simply deliciousness!

  • Made these tonight! They turned out amazing. I crushed pork skins to substitute for the cheese whisps since I was unable to find those at our tiny grocery store. Would absolutely make these again.

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