Directions
So, this recipe seems to be all the rage on the interwebs these days, however, most versions call for your typical 1/2 cup of breadcrumbs (or even soaked bread). I love regular meatballs and the thought of cheese stuffed meatballs was more than I could stand. So, I set out to make a low-carb version for myself that was as good (turned out, better) than the recipes I’d been reading. Oh, and instead of using those pre-formed, strange sticks of cheese, I decided to use some market-bought ciliegine (small balls of fresh mozzarella)! The nutrition info factors in using 80% lean beef (use a higher percentage if you’re worried about fat) and regular tomato sauce (use low carb if you can find it for less than $10 a jar).
Steps
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1
Done
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In a medium bowl, combine beef through heavy whipping cream. Using your hands, gently mix ingredients until well combined. Divide mixture into 8 equal portions. |
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2
Done
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If your ciliegine balls were marinated in oil, remove 8 of them and blot them with a towel. You want the meat mixture to stick to the cheese, not slide off. |
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3
Done
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Take one portion of the meat and flatten slightly in your palm. Place one mozzarella ball in the middle and gently wrap the meat mixture up & around to cover the cheese. Roll the ball in your palms until the cheese ball is evenly and consistently covered. Repeat with other ciliegine. |
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4
Done
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Heat butter in a skillet over medium high heat. Add meatballs & cook, turning occasionally, until browned all over. |
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5
Done
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While meatballs are browning, heat tomato sauce over medium-low heat until simmering. |
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6
Done
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Once meatballs are browned, place into tomato sauce & simmer, GENTLY stirring occasionally, for 8 - 10 minutes or until cooked through. Serve immediately. |
