Keto Stuffed Meatballs – #1 So Delicious!

Keto Stuffed Meatballs Recipe – Easy & Delicious

These Keto Stuffed Meatballs are so amazing that I often make a triple batch and store unbaked meatballs in the freezer for easy appetizers or meals. If you can’t find large cheese curds, about ½ inch in size, you can use a few smaller cheese curds per meatball instead, with this Keto Stuffed Meatballs recipe, or substitute cubed cheese.

In this Keto Stuffed Meatballs recipe, you will get many calories and very low in carbs as well! So, you should try this recipe and can suggest it to others!!

Nutrition Facts: (per serving)

• • • Calories: 512
    • Fat: 42g
    • Protein: 33g
    • Carbs: 1g
    • Fibers: 0.2g

Keto Stuffed Meatballs

preparation time: 5 minutes (not including time to make dressing) cook time: 17 minutes yield: 12 meatballs (2 per serving as an appetizer, 3 as a meal)

Keto Stuffed Meatballs Ingredients:

• • • 1 tablespoon ghee or unsalted butter (or coconut oil if dairy-free)¼ cup chopped onions
    • ½ teaspoon fine sea salt 1 pound ground beef
    • ½ cup finely chopped mushrooms
    • ½ cup powdered Parmesan cheese (see here; omit for dairy-free)
    • 1 large egg
    • 12 large cheese curds or ½-inch cubes of fontina or cheddar cheese (omit for dairy-free)
    • 12 strips bacon, cut in half lengthwise

Keto Meatballs Serving Options:

• • • Ranch dressing, homemade (here) or store-bought Cilantro Lime Ranch Dressing (here)
      Stone-ground mustard

Keto Stuffed Meatballs Preparation:

• • • 1. Preheat the oven to 400°F.
    • 2. Heat the ghee in a heavy-bottomed skillet (such as cast iron). Add the onions, sprinkle with the salt, and cook for about 5 minutes, until the onions are translucent. Remove the onions to a bowl to cool.
    • 3. Put the ground beef, chopped mushrooms, Parmesan cheese, and egg in a bowl. When the onions are no longer hot to the touch, add them to the bowl with the meat mixture and work everything together with your hands.
    • 4. Shape the meat mixture into a 2-inch ball around a large cheese curd or cheese cube. Wrap a half strip of bacon around the entire meatball, then place another half strip, making an X, and wrap it around the meatball. Place the wrapped meatball on a rimmed baking sheet and secure the bacon to the meatball with a toothpick. Repeat with the rest of the meat mixture, cheese, and bacon.
    • 5. Bake for 12 minutes or until the bacon is cooked and golden brown. Serve with ranch dressing or mustard, if desired.
    • 6. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat a baking dish in a preheated 375°F oven for 5 minutes or until warmed through.

Tip: To make this recipe even more keto, substitute ground pork for ground beef.