Caprese Meatballs (Low Carb & Gluten Free)
Welcome back to Meatball Mondays! This week’s low carb meatball recipe is inspired by my favorite summer salad – the Caprese. It’s traditionally a simple salad of luscious tomatoes, fragrant summer basil, fresh mozzarella, and olive oil. It’s the kind of thing I can’t get enough of in the summertime, when I can pick the basil and tomatoes right from my garden, and eat them still warm from the sun.
In order to pack all of that flavor into these meatballs, I used sun-dried tomatoes rather than fresh, chopped basil, and shredded mozzarella as the primary flavors. I also added a little garlic powder to give them more depth. I considered some dried oregano as well, which probably would have been tasty, but I didn’t want it to compete with the flavor of the basil.
These are extra crunchy (always a good thing) because the cheese melts to the outside and forms a nice crust.
Delicious on their own, they would be equally tasty in marinara sauce.
They also make an adorable low carb appetizer threaded onto skewers with fresh mozzarella, basil leaves and cherry tomatoes. Just a note, if you are planning to skewer them, make them a bit smaller – you should get about 24 meatballs if you’re making them appetizer sized.
Drizzle them with a little bit of extra virgin olive oil and kosher salt, and they will disappear FAST!
Hope you guys like these! As always I love your feedback on the recipes, and your ideas for more meatball makeovers! Have a great week Peeps!!
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