These keto stuffed meatballs have a Mediterranean flavor profile and are stuffed with feta cheese. Olives, cured meats, peppers, herbs, cheese – it’s all in there, making these low carb meatballs a great addition to your next antipasto platter!
These keto stuffed meatballs contain all of the flavors of your favorite antipasto platter, jammed into a single bite (or two.)
The salty feta core really complements the brininess of the kalamata olives, and the sweet tang of the cherry peppers. All of your taste buds will be engaged and very, very happy with the results!
Best Meat for Keto Stuffed Meatballs?
When it comes to meatballs, almost any ground meat or poultry can be used with pretty good results. For this keto stuffed meatballs recipe, I used ground beef with an 80/20 ration of meat to fat, which is easy to get and produces a tender and juicy result.
Excellent alternatives would be ground pork (also tender and juicy) and/or ground lamb, which would complement the flavor profile very well.
If you are trying to reduce fat, or don’t eat mammal meat, then ground turkey with a blend of white and dark meat (not 100% breast which would be extremely dry) will work pretty well, but the texture will be dryer and the flavor less intense.
Serving suggestions
As mentioned above, these low carb meatballs make a great addition to a salad or antipasto platter or charcuterie board for a first course.
As a main course you can serve these keto stuffed meatballs hot with keto marinara sauce, or even over a cheesy bowl of cauliflower mash without sauce.
I made some garlic and herb olive oil for mine (just crushed garlic, olive oil, oregano, salt and pepper) and ate them at room temperature and I think that was my favorite, but they are good no matter how you serve them.
Even served plain these feta-stuffed meatballs are loaded with flavor!
More Keto Meatball Recipes
Keto Meatballs for Meal Prep – All Day I Dream About Food
If you try these keto stuffed meatballs and love them, please take a moment to rate and comment on the recipe below! Thank you!
PrintKeto Stuffed Meatballs
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Description
Keto stuffed meatballs with a Mediterranean flair and a salty feta core. Low carb and gluten free
Ingredients
- 1lb ground beef (80/20)
- 1 egg
- 1/4 cup almond flour
- 1/4 cup grated parmesan cheese
- 2 tablespoons pepperoncini, chopped
- 3 tablespoons sweet cherry peppers, chopped
- 1 tablespoons kalamata olives, chopped
- 2 ounces prosciutto or salami, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 16 1/2 inch squares of feta cheese
- 2 tablespoons olive oil for frying
Instructions
- Combine the meatball ingredients (except for the feta and olive oil) in a medium sized bowl and mix thoroughly.
- Form into 16 meatballs.
- Take each meatball, flatten it slightly and place a square of feta in the center.
- Reform the meat into a ball around the cheese.
- Heat the olive oil in a nonstick pan and cook the meatballs in batches until golden brown and cooked through (about 3-4 minutes per side.)
- Serve at any temperature, plain or with your choice of sauce.
Notes
Approximate nutrition info per meatball: 88 calories, 6g fat, 1g net carbs, 7g protein
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: keto meatballs
- Method: stovetop
- Cuisine: mediterranean
Nutrition
- Serving Size: 4 meatballs
- Calories: 352
- Fat: 24g
- Carbohydrates: 4g net
- Protein: 28g
EmmaB says
My entire family loved these stuffed meatballs! The feta really makes it perfect!
Mellissa Sevigny says
Thanks for taking the time to rate and comment on the recipe Emma – so happy to hear that they were a hit with the entire family!
Felicia Craggs says
Hi Mellissa,
I love your blog, honesty and writing!
Thank you for all that you do!!
Felicia
Lisa says
Hi Melissa,
Like so many of the other readers who have posted in support of your plans, I too am an avid fan of you and your candid posts, plus recipes!! I used to be a collector of cookbooks but am full electronic now. You do what is right for you, and the rest of your fans will follow. You’ll always have a supporter in me! :) ps. I did love the serving size too, haha!
Kris says
Melissa: I have bought your e-zines and printed each one off. I don’t have an ipad or e-reader so…something in my hand is more beneficial to me. I would love a cookbook (spiral bound) for easier access to your recipes. Plus, shopping lists and menus sound great. I’m trying the low-carb plan to lose weight. I did participate with a program called “Ideal Protein” but I wasn’t learning how to cook on my own so dropped out just recently. I have lost 30 lbs and need to lose 30 more (my wish) but right now I’m driving myself crazy flipping in and out of bad habits and trying to maintain my low carb plan. What is this 12 week keto plan? Is it easy and can anyone do it? I really need to get back on track but I am my “own worst enemy”! Thanks!
Mellissa Sevigny says
Thanks for the feedback Kris! I know the feeling of on and off again and how frustrating it is! You can find the menu plans here – hope you find them helpful!
Kate says
Mellissa,
Just a random reader out here wanting to give you major props for what you do! I’ve commented here and there and have never felt like you are obliged to comment – you clearly put a TON of thought and effort into what you do here, and it’s free! What the heck else could we ask?
On a personal note, I can say with 100% honesty that you have changed my outlook on getting healthier. I’ve been trying to get on the keto train for a long time and have just been so stymied by all of the info and, frankly, the other recipes I’ve found have been… lacking in the “actual food” department. Since finding your site, I’ve been seeing a steady weight loss and increase in energy. I feel immeasurably more confident in my cooking, and in my ability to take good care of myself and my health. Plus, I feel so fancy that every time I cook one of your recipes I post it to my Facebook – the turkey pesto meatballs were a hit :-D
Be well, do what makes you happy, and know you’re appreciated :-)
Mellissa Sevigny says
Thank you “random reader” ha ha! Thank you also for the support, and for letting me know that what I’m posting is making a difference for you! Congrats on your weight loss and I hope that you’ll continue to see great results while eating “fancy” food and impressing your friends! ;)
Becca says
Melissa,
First before I forget… I want to tell you that I have bought everything you have written and I prefer E-format that they come in. I prop my Tab up in my kitchen and cook. I really love the seasonal small e-magazine cookbook style that you are using. But I will follow whatever you write…that is up to you..I can say I have 50-100 cookbooks that sit on a shelf and I rarely use them. I cook almost exclusively from your work.
More important I have learned so much from you about Portions, Carbs, Proteins, Nutrition in general, and for the first time I am actually losing weight and feeling full at the same time. Big Smile :-) If you ever wonder if you have made an impact in the lives of others..Wonder no more..You are awesome.
I know you work hard to provide all your followers with tasty recipes and awesome information; but please make sure you also enjoy it. I don’t follow any blogs except this one and others that you point out.. I can hardly wait to see what you will cook next..
Bottom line…Just do what feels right to you
Thank you,
Becca
Mellissa Sevigny says
Thank you so much for your kind words Becca! I don’t consider myself an authority on nutrition (or anything else but making delicious food really), but it thrills me to know that what I’m putting out there is helping you improve the quality of your life! Nothing makes me happier than hearing that my recipes are helping people lose weight – while not suffering starvation or boredom! That’s my entire goal right there so it’s validating to know that it’s working! Also thank you for supporting IBIH by purchasing the ezines and book – it means a lot to me that you think enough of them to actually pay for it when you could just use the free recipes here on the blog. Thanks for taking the time to comment Becca, it’s people like you that remind me why I do this, and how much I love it. :)
Kathy says
Melissa, I read your cmments and can feel your pain. I don’t, for the life of me, know how you do it – keep coming up new ideas and recipes. I have trouble just deciding what to have for dinner and you are creating and recreating almost every day. Has to be taxing. You have to try out your recipes and perfect them, take the pictures, write your blog, and then when that is done, do it all over again. I can’t imagine the amount of work & effort that takes! But when we put too much on our plate (no pun intended), it may be time to reevaluate what is important and what isn’t. I do love your low carb recipes. My husband is diabetic so we really have to watch his cards and have decided a low carb “way of life” is for us. There are gobs of Paleo recipe blogs (I do get some ideas and recipes from those sites), but part of Paleo is not low carb. Yours is one of the sites where I know, for the most part, I am going to find low carb alternatives. Keep up the good work. Please don’t burn out.
Mellissa Sevigny says
Thanks so much Kathy! I agree that balance is important, and in addition to running this blog I have a life and a family that are very important to me! So yes, it’s crucial that I not burn out, or start to lose my joy, because it will affect all areas of my life – and I don’t want my family to suffer as a result either. That’s the main reason I decided that something had to give, and it was going to be the ezine which is a lot of work and pressure to put out every few months. I love doing it, but felt a huge sense of relief when I gave myself permission to take a break from it – even though it means a lot of lost revenue. It was definitely the right decision for me, and I find myself excited about rededicating myself to just having fun in this space for awhile again! Thanks for understanding and for being a loyal fan if IBIH – I appreciate you! :)
Laura says
I’ve never posted before but I come to your website daily, no kidding…DAILY. I love your food, your personality, your candor. Your site shines even if you think it’s lacking (I have no idea why!). The photos are amazing, the writing is stellar (comical, witty, intelligent and has great flow) and the care and love that you have for what you do shines. It’s funny because I never thought the site was lacking it’s absolutely my favorite blog by far. I admit that my heart skipped a tiny beat when I read you were considering the fate of IBIH. Can’t wait to see what your new branding looks like!
Sandra Kay says
For some reason I can’t pin this to Pinterest. Says I need a URL. Never had this problem before. What am I missing??
Also absolutely love your blog and your recipes. Thanks for all you do. Don’t go a day without searching your blog for new recipes.
Starla says
Melissa,
Please do what you need to do. You need to love what you are doing, or it won’t last. I’ll be here to try the recipes whether in electronic or hardback book format. I probably shouldn’t go so far as to say that your cream cheese pancakes saved my life, but when you look at the health benefits of finally being able to STAY low carb when work hours get crazy, it’s probably pretty close. I’m one of those people who can eat 900 calories on a low fat diet and gain weight. True story. So staying low carb is probably my only way to health and longevity, and you help me do that.
I would like to second that I DO appreciate the ability to print a paper copy. It’s like making a personalized cook book of my personal favorites of your work that I can find in a flash and have cooking in no time!
Mellissa Sevigny says
Thank you Starla, I’m so happy that my recipes are playing a part in prolonging your life ha ha! ;) I know what you mean though, calorie counting doesn’t work for me either – my body hates carbs (or at least my hips do), so restricting them is the only thing that works for me too! I will continue to provide the printable option even in the electronic files – thanks for the feedback!!!
Marilyn Ketterling says
I think I speak for all when I say your honesty and candor are refreshing, and sometime offer a wake up call! That’s what I want and need.
I have loved this site since I discovered it and have shared with so many friends. I can’t begin to express how much I have benefited from your menu plans and recipes, (comments are a big part of it all)! I have your E-zines, and the Low carb-Gluten Free book as well. If you publish a hard copy I will also buy it, and it would make a great gift for friends.
I had a dream one night that I tried to log in to IbreatheI’m Hungry and a message came up that it had been canceled!!!! I actually woke up crying!!!! TRUE STORY. So I was glad to read that you are re-vamping…….that means you are going to stay around. I love everything about your site, blog, and the menu plans and recipes are fabulous. Thank you so much for all you do. I can’t even imagine the time and work you put into this. You’re a wonderful lady.
Marilyn Ketterling
Mellissa Sevigny says
Thank you Marilyn, I’m so touched by your comment! Hopefully there won’t be any need for tears in your future regarding the cancellation of IBIH! I have no plans to ever stop blogging – it not only pays the bills, but I love doing it! I can’t imagine that I would ever want to quit – but if I ever did I would give everyone plenty of warning and make arrangements to keep the recipes available somehow. Meanwhile, I’ll be busily creating new recipes to post weekly, and working on my next book in some format! Thanks for your continued support – it’s loyal fans like you that make it worth doing and I appreciate you taking the time to comment! :)
Marie says
I like a physical book when I am cooking, so my vote is for a printed version. Will be happy to see whatever you decide to publish, though!
On another note, any chance you can post the nutritional value of your baked chicken wings recipe that is a part of your keto kickstart diet plan? Love them, but would love to know breakdown and serving size. Thanks in advance! Love your recipes…
Mellissa Sevigny says
Thanks Marie, and yes, I’ll go take a look and add the info to the recipe asap!
Sandi says
These are delicious!!! Love the serving size!!!
I love your e-books. I cook right off of my iPad.
I loved the dialogue in this post, but have continued to enjoy the blog for a long time :)
Mellissa Sevigny says
Thanks so much Sandi – I’ll put you down as a vote in the ebook category! :)
Marcia says
Whoo to the Hoo!!
I am so excited for you – I think you are fantastic and I look forward to the latest and greatest from you. Love the quirky, funny, honesty!
I am thrilled beyond belief that you have the 12 weeks of keto and I have been loosely following them but am gearing up to be more diligent with a most consistent plan. I would love to see this in a book form.
I love real books – love leafing through them – I prop them up in the kitchen and consider it a badge of honor for a good recipe to have drippings and smear marks on the pages – my kids and grandkids know which ones are my favorites. With ebooks I have to go back and forth to the table to my computer (hmmm maybe that justifies an i-pad). If I print out the recipe I have papers all over willy nilly – waste of paper and time.
sooooo a thought for you to get published – what about one of the money raising online things – I personally have supported several of the bloggers I love in doing that. It gives you a leg up to get the book to print. You can count me in for a donation or two – you have earned it many times over.
Mellissa Sevigny says
Thank you so much Marcia, it means a LOT to me that you would even consider donating to the process! I don’t know that I would feel comfortable going that route – it just feels weird to solicit funds for a project that will ultimately earn me a profit in the end (I hope lol!) But you make a good point about the stains being a badge of honor. Some of my long time favorites have stains on them – and most of them I can pinpoint to the time that I was making the recipe which leads to a lot of good memories. Even though I like flipping through my more pristine books for inspiration – there is something to be said for the stained up ones that are well used. That’s what they are supposed to be there for after all. I will say that my ipad is invaluable to me when looking up a recipe and having it right on the counter. If it gets splashed on I just wipe it down when I’m done and it’s good as new! I’m not a fan of printing out either – you’re right it’s a huge waste of money and resources if you’re doing it often. Ideally I will have a hard copy version and an ebook version – I just have to figure out a way that people won’t have to pay for it twice to get both if they want them. I’ll work on that – thanks again for your feedback! :)
DeAnna says
Thanks for all the work you put into this blog and I’m looking forward to seeing and reading about the upcoming changes. Your site is my No. 1 go-to site when I’m looking for recipes. E-book or traditional books…doesn’t really matter to me as long as the format flows nicely and I can find what I’m looking for.
Mellissa Sevigny says
Thanks so much DeAnna – I’m honored to be your #1 go to and I appreciate your feedback and input on the next book! Functionality is definitely high on my list of criteria too!
movita beaucoup says
You know how I feel about keeping it real. I say write the way you want to, and if people don’t like it, they are free to move on. So many blogs sound the same in order to avoid negative comments! I’ve been censoring myself a little lately – it’s horrible. Frankly, the problem often doesn’t lie with the writer. Why do people leave negative comments instead of just walking away? So silly. Those people are leaving negative comments all over the place, and shouldn’t alter the creation of creative content. We bloggers have given that small percentage of readers far too much power.
Mellissa Sevigny says
I agree, and I think that with the awareness that people are actually reading your blog once it becomes established, a lot of bloggers feel a responsibility and greater pressure to conform. There seems to be an acceptable formula for success regarding food blogs lately that has definitely led to a homogenized feel that is getting downright boring. Not only that, but there seems to be an understanding that we are all obligated to promote each other to an extreme degree in order to be a part of “the club.” I saw some of that at the recent blogging conference and I didn’t like it. There are numerous groups on Facebook and Google+ dedicated to sharing our content amongst ourselves with a tit-for-tat feel. I’m not opposed to promoting other bloggers, in fact I love doing it, but if I comment on your blog, or share your content on social media, it’s because I really love your blog or something you said or did in a post – not because I expect you to reciprocate, nor am I keeping score like I know others are. It’s all getting a little tedious, which is why I’m also stepping back from some of the social media round robin stuff that’s going on, especially on Facebook. I’m still going to share things I think my fans will enjoy, but it will be strictly because I want to, and not because I feel like I have to in order to hang out with the popular kids. In all honesty I’m not sure all of that incestuous link sharing and commenting just to inflate our engagement numbers is really helpful in the long run anyway. Let’s be unpopular together and make it a thing! ;)
movita beaucoup says
I couldn’t agree more!
{I just jumped into the air and clicked my heels.}
xox
norma says
I have a lot of both, ebooks and real cook books. I prefer a book in my hand….. to me it is so much easier to find things!! Plus, I collect cookbooks. Everyone has a collection don’t they?? ;-)
Mmmmm, another great looking meatball. I am going to try these too.
You are one busy gal!! and I am anxious to see your new site also.
thanks.
Mellissa Sevigny says
Thanks Norma! I DO have a cookbook collection, though it’s much smaller than it used to be! I had a bit of an addiction at one time, and had close to 200 cookbooks! I’ve pared it down a lot and I’m much more selective now – I only purchase the ones I know I’ll look at over and over again! If I do self publish, I want to be sure that the quality will be good enough that people will feel that way about mine. I know that if I would buy it, chances are other people will too. At least that’s the hope anyway. ;) I think you’ll like these meatballs – they really are packed with flavor!
Cristina says
First off, I do just want to thank you for all the effort that you put into making all the recipes/plans etc. I just restarted the 12 week keto plan, and honestly, you’ve made my life so much easier by having the shopping lists and meals planned out, not to mention making the lifestyle choice so much tastier, so thanks. I’m one of those internet people that rarely leaves comments and so I can imagine that it gets hard to even know how many lives you are touching with all your hard work.
About a cook book, while I love real books, I understand the attraction of the whole e-reader thing… one of the main things that I learned from my dad is that you can’t follow a recipe that doesn’t have good pictures. SO… whether you are in print or online, I think you have that figured out! Which ever way you choose, know that I’ll be looking forward to it.
I also really love that you come across as a real person in these posts, it makes me giggle. I’m wondering if you are over thinking that your personality isn’t coming through? Because I think it does :) of course I am a complete stranger, so maybe you are fooling me! :)-
thanks again for all the hard work… I’m so glad/lucky that you are there to do it for me :)
Mellissa Sevigny says
Thank you so much Cristina! :) It’s not that I’m fooling anyone or not being myself, I just think I’ve gotten away from the fun I used to have when I wasn’t doing this as my job – and I worry sometimes that it’s starting to show. Even though I’m aware that people come here mostly for the recipes, I don’t want it to be clinical and always only about the recipes. I’m so glad to know that you don’t feel that is the case – maybe I AM over-thinking it, though I think a “gut check” is good sometimes just to make sure! Thanks again for taking the time to comment – and I’m with you on the photos thing! They are crucial to my enjoyment of a recipe on the web or in print and I will never publish without them, of that you can be sure! :)
Stephanie says
While the recipe looks fantastic, I’m particularly fond of the serving size! ;) Thanks for all you share, Mellissa – the wonderful recipes, information, contests, and especially a part of yourself! I’m excited to see the new design, and hope it reflects you and your personality. Can’t wait to see what’s next!
Mellissa Sevigny says
Glad someone is paying attention – ha ha! ;) I’m excited for the new design too Stephanie – other than a little input on the overall feel I’m looking for, I’m letting the designer run with it! It’s a little nervewracking but also very exciting! Did I mention I HATE WAITING!? It will likely be a couple of months before we’re at reveal stage but I’ll keep you guys posted!
Sam says
The serving size was also one of my favorite things about this post :)
Mellissa Sevigny says
Thanks Sam, I don’t know what came over me when I was typing it up – guess the old me is still in there somewhere after all. ;)
Wenchypoo says
I was just gonna post that!
evie says
Whew. You have had a bunch of stuff on your mind! Listen, I re-discovered your blog recently and have been visiting ever since so, whether you write in your old style or new is cool by me. I like all of it! When something begins to feel like you’re doing it for someone else and not for yourself anymore, that gets pretty difficult. I have felt that way in my life many times and it is always a struggle to overcome. I say, you write about whatever makes you feel good and people will continue to come here to read. :) As far as a cookbook goes, I like the e-book format. It is just very handy to have it on the iPad and bring it into the kitchen. Or take it in the car on a trip. Real books are still fabulous but I do appreciate the convenience of the e-book.
About those meatballs, they look delicious!! My kitchen needs to hurry up and get done so I can start cooking some of these dang recipes!!!
Looking forward to seeing what you and your designer come up with for the new design. That is pretty exciting right there!!
Mellissa Sevigny says
Thanks so much Evie, I appreciate your unconditional support! ;) I agree with you as far as the ebook format goes – in the rare times when I use a recipe, it’s always on my ipad! My print cookbooks are more for show and because they make me happy to look at – but I rarely cook from them! Hope your remodel goes smoothly! We’re at the tail end of ours and I can’t wait to be completely finished!!!! Regarding the new design, I have some inspiration ideas but I’m trying to let the designer come up with something on their own (otherwise what am I paying them for lol) so I’ll be as surprised as everyone else with the ideas she pitches. So excited – like opening a present! Yay! :)
Jan says
Boy, Melissa, you do have a lot planned for the summer! These meatballs sound right up my alley and will go on the menu when I get a chance to go shopping. I’ll let you know what I think after I make them :) I personally don’t have a problem with electronic documents since you allow them to be printed – I’m not one for cooking from my tablet. Considering I’m very likely to get something on a printed recipe, I imagine my tablet would be in danger, too.
Mellissa Sevigny says
Thanks so much Jan – I appreciate you weighing in! I prefer electronic books now too – but there is something to be said for a book you can hold in your hands! That being said, I want it to be a book full of recipes you’d actually want to make, not just another pretty cookbook for your shelf – so for practical reasons (ie not getting food all over it), it’s more durable in electronic format. So we’ll see – lots of things to consider! Let me know how you liked these meatballs when you get around to making them! :)