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!
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If you try these keto stuffed meatballs and love them, please take a moment to rate and comment on the recipe below! Thank you!
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Keto 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!