These juicy Mozzarella Stuffed Meatballs are a fun twist on a classic Italian meatballs recipe – serve these cheesy bite-sized meatballs as an appetizer or use them to take your Spaghetti and Meatballs to the next level!
Yes, you read that right! These easy mozzarella stuffed meatballs are just how they sound: OUT OF THIS WORLD!
The concept of these stuffed meatballs is simple: ooey-gooey mini mozzarella aka. bocconcini wrapped in a super tasty parmesan and ground beef mixture. Your whole family will melt for these cheese-stuffed meatballs!
And here's the good news: these decadent and cheesy stuffed meatballs are only 230 calories per serving, very low in carbs (0.5 grams!) and gluten-free! Not to mention the serving size is generous (four meatballs!).
Trust me, after 4 stuffed meatballs, you'll be more than full! To keep these Italian meatballs low carb and low cal, you can serve them with zucchini noodles or roasted veggies like asparagus or broccoli.
And if you don't care about carbs and calories, then you could simply go for traditional pasta or egg noodles with marinara sauce and serve a supercharged version of good old Spaghetti and Meatballs! Either way, it'll be scrumptious!
If you tried this, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Easy Mozzarella Stuffed Meatballs
These juicy Mozzarella Stuffed Meatballs are a fun twist on the classic Italian meatballs recipe – serve these cheesy bite-sized meatballs as an appetizer or use them to take your Spaghetti and Meatballs to the next level!
- 1 lb extra lean ground beef 500 g, beef mince
- 1 tbsp fresh parsley chopped
- 1 clove garlic minced
- ⅓ cup grated parmesan
- 2 tbsp fat-free ricotta
- 1 egg
- salt and freshly cracked pepper to taste
- 20 mini mozzarella bocconcini the smallest you can find
- olive oil spray
Preheat oven to 375F / 190C.
In a large bowl, combine ground beef, parsley, garlic, parmesan, ricotta and egg. Mix well (use your hands, it's fun and works better than a spoon or fork). Season with salt and pepper.
Using your hands, form a meatball using about one tablespoon of the meat mixture. Press bocconcini into the center of the meatball. Make sure the bocconcini is well covered with meat to enclose filling.
Repeat with remaining ingredients. You should get about 20 meatballs.
Heat a large non-stick skillet over medium-high heat. Spray with olive oil. Brown meatballs for about 30 seconds on each side (handle them carefully to make sure they don't break and bocconcini remain sealed inside). Don't overcrowd meatballs in the skillet - make two batches if necessary.
Transfer browned meatballs to a baking dish and bake for 10 minutes. Remove from oven and serve immediately with marinara sauce (optional)
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