Ingredients
Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef & pork)
- 1 cup fresh spinach, finely chopped
- 2 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 large egg
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Stuffing:
- 4 oz (115 g) mozzarella cheese, cut into small cubes
Optional:
- Extra Parmesan for sprinkling
- Low-carb marinara sauce for dipping
🥣 Instructions
1️⃣ Prep Filling
- Cut mozzarella into about 16 small cubes.
- Set aside.
2️⃣ Mix Meatball Mixture
- In a large bowl, combine:
- Ground meat
- Chopped spinach
- Minced garlic
- Parmesan cheese
- Almond flour
- Egg
- Oregano, salt, and pepper
- Mix until everything is evenly incorporated.
💡 Tip: Don’t overmix—just until combined.
3️⃣ Shape & Stuff
- Scoop about 2 Tbsp of mixture into your hand.
- Flatten slightly and place a cube of mozzarella in the center.
- Wrap the meat around the cheese and roll into a ball.
- Repeat until all meatballs are formed (about 16 meatballs).
4️⃣ Cook
Option A: Bake
- Preheat oven to 400°F (200°C).
- Place meatballs on a parchment-lined baking sheet.
- Bake 15–18 minutes, until cooked through and lightly browned.
Option B: Pan-Sear & Finish
- Heat a little olive oil in a skillet over medium heat.
- Sear meatballs on all sides (about 5–6 minutes).
- Cover with a lid and cook another 5–7 minutes until done.
5️⃣ Serve
- Sprinkle with extra Parmesan.
- Serve with warm low-carb marinara or garlic butter sauce.
🌿 Storage
- Refrigerate up to 4 days in an airtight container.
- Freeze cooked meatballs up to 2 months.
💡 Tips:
- Use ground turkey or chicken if you prefer lighter meatballs.
- Mix in herbs like basil or parsley for extra flavor.
- Don’t skip the almond flour—it helps bind without breadcrumbs.
