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Feta Stuffed Antipasto Meatballs – Low Carb and Gluten Free Recipe

  • Yield: 16 meatballs 1x


A low carb and gluten free meatball based on the flavors of an antipasto platter!


  • 1lb ground chuck (80/20)
  • 1 egg
  • 1/4 cup almond flour
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp pepperoncini, chopped (see example|
  • 3 Tbsp sweet cherry peppers, chopped (see example|
  • 1 Tbsp kalamata olives, chopped (see example|
  • 1/4 cup proscuitto or cappocollo deli meat, chopped
  • 1 Tbsp fresh oregano, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 16 1/2 inch squares of feta cheese
  • 2 Tbsp olive oil for frying


  1. 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.


Approximate nutrition info per meatball: 88 calories, 6g fat, .6g net carbs, 7g protein


  • Serving Size: I'm not the boss of you

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