These easy mozzarella stuffed meatballs are simple yet flavorful. Make these low-carb, cheese-filled meatballs in your pot, slow cooker or Instant Pot.

mozzarella stuffed meatballs
Mozzarella Stuffed Meatballs

Ingredients

The full list of ingredients and quantities is found in the printable recipe card below. 

  • Mozzarella String Cheese. Cut these, and be sure to freeze them. If you don’t they’ll ooze as they cook, and you’ll lose that yummy cheesy bite.
  • Ground Beef. For meatballs, you can use a blend of beef and pork, or sausage if you prefer. I like lean ground beef most of the time, but for this, an 80/20 fat ratio will work.
  • Bread Crumbs. These are gluten free breadcrumbs. For extra flavor, grab roasted garlic or seasoned breadcrumbs.
  • Eggs. Large eggs. Beat them lightly before adding to make it easier to blend in.
  • Onions or Shallots. Dice this finely. You don’t want huge chunks in your meatballs.
  • Garlic. I say 4 cloves of garlic and minced. Garlic powder can also be used.
  • Salt & Pepper. This is essential. Start with 1.5 teaspoons of salt and 1 teaspoon of pepper
  • Italian Seasoning. This gives the right earthy taste to the meatballs
  • Oregano. This gives such an amazing taste to the meatballs
  • Olive Oil. Or any oil you prefer for cooking.
  • Sauce. Use store bought or homemade sauce.

How to make it

A full list of instructions will be found in the printable recipe card below

Get prepped

  • Remove string cheese from wrappers and cut each string into 8 equal pieces.  Place in a large bowl or 1 freezer bag and freeze until it is time to form meatballs.

Make the meatballs

  • Using your hands, thoroughly combine beef, breadcrumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl.
  • Shape into 1 inch meatballs, around each piece of frozen mozzarella.
  • Seal meatballs well to keep the cheese from oozing out.

Cook the meatballs

  • Heat olive oil in a large skillet over medium-high heat.
  • Cook the meatballs, turning often until they are browned on all sides
  • Drain any fat, then add the sauce to the skillet or pot and stir to combine with the meatballs.
  • Simmer, covered with a lid for 30 minutes until meatballs are cooked through.
  • Serve with pasta, meatball subs or just as it.

TIPS & NOTES:

  • To oven bake– Preheat oven to 450 degrees F. Brush a rack with olive oil and place meatballs on rack on rimmed baking sheets and bake at until fully cooked (about 20 minutes)
  • To freeze– Lay meatballs on a baking sheet and freeze until solid, then add them to a zip lock bag ready for whenever you need 6, 12 or 20 of them! 
  • To cook– Remove meatballs from freezer and reheat in the microwave, or in your favorite marinara sauce.
  • Keto– use pork rinds instead of gluten free bread crumbs
  • Don’t like pork rinds? Use 1/3 cup almond flour and 1/4 cup parmesan cheese

Instructions for Slow Cooker and Instant Pot

Slow Cooker

  1. Pour SAUCE ingredients into the slow cooker. Add the meatballs.
  2. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

  1. Set Instant Pot to the high sauté setting. Once hot, add oil.
  2. Add meatballs and brown on each side, 3-5 minutes. Remove meatballs from pressure cooker. You might have to brown them in batches.
  3. Add sauce ingredients and stir to mix well. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the meatballs back into the pressure cooker.
  4. Close and seal vent. Select manual setting and set time for high pressure,  7 minutes. Quick-release pressure when cook time is completed.

Mozzarella Stuffed Meatballs

Recipe by Lucy ChesnaCourse: Main, AppetizersCuisine: American, Italian
Servings

18

meatball servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

These easy mozzarella stuffed meatballs are simple yet flavorful. Make these low-carb, cheese-filled meatballs in your pot, slow cooker or Instant Pot.

Ingredients

  • 2 pounds of ground beef

  • 2 eggs

  • 3 cloves of garlic finely minced

  • 2 teaspoon of parsley

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon black pepper

  • 1/4 cup- 1/2 cup of gluten free bread crumbs

  • 1 teaspoon of salt

  • 2 tablespoons Italian Dressing

  • 1 teaspoon oregano

  • 3 tablespoons no sugar ketchup

  • 2 tablespoons mustard

Directions

  • Get prepped
  • Remove string cheese from wrappers and cut each string into 8 equal pieces.
  • Place in a large bowl or 1 freezer bag and freeze until it is time to form meatballs.
  • Make the meatballs
  • Using your hands, thoroughly combine beef and all the ingredients in a large bowl.
  • Shape into 1 inch meatballs, around each piece of frozen mozzarella.
  • Seal meatballs well to keep the cheese from oozing out.
  • Cook the meatballs
  • Heat olive oil in a large skillet over medium-high heat.
  • Cook the meatballs, turning often until they are browned on all sides.
  • Drain any fat, then add the sauce to the skillet or pot and stir to combine with the meatballs.
  • Simmer, covered with a lid for 30 minutes until meatballs are cooked through.
  • Serve with pasta, meatball subs or just as it.

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