Keto Caprese Stuffed Meatballs
These keto caprese meatballs are a low carb crowd favorite with a melty mozzarella surprise inside. Perfect for dinner or meal prep any night of the week.
Ingredients
For the Meatballs
- 1 1/2 lb Ground Beef
- 1/3 cup Almond Flour
- 1 Large Egg
- 1/4 cup Grated Parmesan Cheese
- 2 cloves Garlic, minced
- 1 tsp Dried Basil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 4 oz Fresh Mozzarella, cut into 14 small cubes
For the Topping
- 1 cup Cherry Tomatoes, quartered
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- 1/4 cup Fresh Basil Leaves, thinly sliced
- 1 pinch Salt
- 3 tbsp Basil Pesto
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, toss the quartered cherry tomatoes with olive oil, balsamic vinegar, sliced basil, and a pinch of salt. Set aside to marinate at room temperature while you prepare the meatballs.
- In a large bowl, combine the ground beef, almond flour, egg, parmesan, garlic, dried basil, salt, and pepper. Mix gently until just combined.
- Divide the mixture into 14 portions. Flatten each portion in your palm, place a fresh mozzarella cube in the center, and carefully seal the meat around it. Roll into a smooth ball and place on the prepared baking sheet.
- Bake for 20 to 22 minutes until the meatballs are golden brown on the outside and cooked through. You may see a little melted mozzarella bubbling at the seams, which is perfectly fine.
- Transfer the meatballs to a serving platter. Spoon the marinated tomato mixture over the top, then drizzle with basil pesto. Serve immediately while the mozzarella center is still warm and melty.
Nutrition
Serving: 1servingCalories: 199kcalCarbohydrates: 2gProtein: 14gFat: 15g
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