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!
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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
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.
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! :)