Best Keto Italian Mozzarella-Stuffed Meatballs with Tomato Sauce and Garlic Zoodles

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  • prep time

    prep time

    35 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    1 h 0 min

Best Keto Italian Mozzarella-Stuffed Meatballs with Tomato Sauce and Garlic Zoodles

This is one of the best Keto recipes for those who enjoy traditional Italian food. These mozzarella-stuffed meatballs with delicious homemade tomato sauce are an excellent meal for the entire family, whether on Keto or not. We served these flavorsome meatballs over zucchini noodles, but you can substitute them with your favorite low-carb noodles or other sides of your choice (you will find plenty of great ideas in our side section). You can serve the meatballs with some freshly shredded parmesan on top and garnish everything with freshly chopped parsley. These Keto Italian mozzarella stuffed meatballs are best when served while still fresh and warm. Enjoy!

Are meatballs Keto?

Store-bought meatballs can contain lots of carbs and, therefore, are not Keto-friendly. However, our Italian mozzarella-stuffed meatballs are bound with an egg and mozzarella, making them perfectly Keto-friendly lunch or dinner.

How do you customize this recipe?

You can substitute the ground beef with the same amount of ground pork or combine the two. We served the meatballs with our fantastic homemade tomato sauce, but you can use your favorite type of low-carb store-bought sauce. You can also experiment with various fresh or dried herbs, according to your taste, or add some of your favorite spices. These lovely meatballs are served over some zucchini noodles, but you can serve them over your favorite low-carb pasta or some other side of your choice.

How do you store the leftovers?

Although this dish is definitely best when served while still fresh and warm, you can store the leftovers in airtight containers and refrigerate for a few days. You can also freeze the meatballs for up to 3 months. Thaw in a microwave or on a stovetop when ready to serve. We don't recommend freezing the zucchini noodles. Prepare them separately.

  • Net Carbs

    5.5 g

  • Fiber

    2.7 g

  • Total Carbs

    8.3 g

  • Protein

    51.2 g

  • Fats

    36.6 g

570 cals

Best Keto Italian Mozzarella-Stuffed Meatballs with Tomato Sauce and Garlic Zoodles

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Onion

    Onion

    70 g

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tbsp

  • Tomato, canned

    Tomato, canned

    400 g

  • Salt

    Salt

    0.25 tsp

  • Basil, dried

    Basil, dried

    0.5 tsp

  • Granulated Allulose

    Granulated Allulose

    1 tsp

  • Oregano, dried

    Oregano, dried

    0.25 tsp

  • Garlic powder

    Garlic powder

    0.5 tsp

  • Beef broth

    Beef broth

    0.33 cup

  • Ground beef

    Ground beef

    800 g

  • Italian seasoning

    Italian seasoning

    1 tbsp

  • Egg

    Egg

    1 medium

  • Parsley, dried

    Parsley, dried

    1 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • Mozzarella cheese, whole milk

    Mozzarella cheese, whole milk

    350 g

  • Zucchini

    Zucchini

    570 g

  • Butter

    Butter

    2 tbsp

  • Garlic

    Garlic

    1 clove

  • Salt

    Salt

    0.25 tsp

Recipe Steps

steps 9

1 h

  • Step 1

    Peel and finely chop the onion. Heat one tablespoon of olive oil in a large pan over medium heat. Add onions and cook for 5 minutes, stirring occasionally.
    Step 1
  • Step 2

    Add the tomatoes, salt, basil, sweetener (optional), oregano, garlic powder, and broth. Stir well to combine. Cook for 15 minutes over medium-low heat.
    Step 2
  • Step 3

    Transfer the sauce to a small food processor. Process until completely smooth. Return to the pan and set it aside.
    Step 3
  • Step 4

    Add the ground beef, Italian seasoning, egg, parsley, and black pepper to a bowl. Mix to combine. Optionally, add more Italian seasoning to taste.
    Step 4
  • Step 5

    Preheat the oven to 200°C (400°F). Cut the mozzarella into small cubes. Line a baking tray with parchment paper. Take a golf ball-sized piece of the meat mixture and place a cut piece of mozzarella in the middle. Form a meatball around the cheese and place it on the prepared baking tray.
    Step 5
  • Step 6

    Bake for 15-20 minutes or until fully cooked through. When done, remove from the oven and transfer the balls to the pan with the tomato sauce. Coat the meatballs with the sauce and set it aside.
    Step 6
  • Step 7

    Melt two tablespoons of butter in a large pan over medium heat. Peel and finely chop the garlic. Add to the pan and cook for 2-3 minutes.
    Step 7
  • Step 8

    Spiralize the zucchini. Add the zucchini noodles to the pan and season with salt. Cook for 5-7 minutes over medium-high heat.
    Step 8
  • Step 9

    Serve the meatballs over the zucchini noodles. Optionally, top with some freshly grated parmesan and finely chopped parsley. Enjoy!
    Step 9

Comments 1

  • Amanda

    Amanda 6 months ago

    I love these recipes but when there are two different foods together, like this one I wish they would put the amount or weight of meatballs and sauce then the amount or weight of zucchini noodles needed to match the nutrition values. If I just go by weight of 7.9oz I could have more noodles than sauce and meat or the other way around which would through off the values of nutrition.