Gluten Free Mozzarella Stuffed Meatballs
These Gluten Free Mozzarella Stuffed Meatballs are juicy, cheesy, and flavorful—perfect for pairing with marinara or serving over pasta. A delicious low-carb, high-protein meal!
Equipment
- Mixing Bowl
- Skillet or Oven
- Baking Tray (optional)
Ingredients
Meatball Mixture
- 1 lb ground beef or a mix of beef and pork
- 1 egg
- 1/3 cup almond flour as gluten-free binder
- 2 tbsp grated Parmesan cheese
- 2 cloves garlic minced
- 1 tsp dried Italian herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
Filling
- 12 mozzarella cubes about 1/2-inch each
Instructions
- Preheat oven to 400°F (200°C), or heat a large skillet over medium heat with a little oil if pan-frying.
- In a mixing bowl, combine ground beef, egg, almond flour, Parmesan, garlic, herbs, salt, and pepper. Mix until just combined.
- Scoop out meat mixture and flatten slightly. Place a mozzarella cube in the center and wrap the meat around it to form a sealed ball. Repeat until all are formed.
- Bake for 18–20 minutes or cook in a skillet, turning occasionally, until meatballs are browned and cooked through.
- Serve warm with marinara sauce, pasta, or veggies.
Notes
Store leftovers in the fridge for up to 3 days. These also freeze well—reheat in the oven until hot and melty!