Cheese Stuffed Meatballs, Ricotta or Mozzarella
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Let’s face it my friends. It’s a difficult time. First the months of lockdowns.
Emotions are flying everywhere and concentrating on anything such as writing a recipe is not easy. Cooking, baking or painting are the only things that bring me some kind of calm. I have to keep my hands busy.
Even doing a major weight training workout today did very little to settle my state of stress. I’m sure you feel the same way, as we are moving into a much deeper level of national stress.
How are you? How are you handling this? Are you taking part in the protests? Are you watching too much on TV? Are you hiding under the bed? Are you going back and forth between anger and sadness. It’s called grief.
The reason I made cheese stuffed keto meatballs today is that my hands needed to be busy and I wanted comfort food.
I find my own opinion spouting cheap, but I find my prayers rich. When I feel anxious or see serious matters in the world, I turn it over in my daily prayer group.
I have a prayer call Monday through Friday at 8:30. You can contact me if you want to know more. I believe in intercession, which intervenes for others. Intercessors don’t judge; we pray God’s will.
We stand in the gap becoming a defense for the one being prayed for. We discern the need and turn it into prayer. Intercessors usher in the power of reconciliation; because our God is a reconciling God. They understand without prejudice the uniqueness of every person and situation.
Turning to Pray and Comfort Food
After I finish praying I usually go work out and come home to the kitchen for either the bakery or the blog.
Cheese Stuffed Meatballs are the Ultimate Way to Enjoy this Comfort Food
Most of the time, I stuff my meatballs with those little fresh mozzarella balls. Today I made two kinds of cheese stuffed meatballs, making another version with ricotta cheese. I lean a little more towards the ricotta cheese, because that creaminess inside the meatballs is the ultimate comfort food.
The first set of meatballs were stuffed with those seasoned little mozzarella balls you can find in a big tub at Costco. We bought them for a get together and still had half left over. You could use plain mozzarella balls, as I just used what I had.
When I stuffed the meatballs with Ricotta cheese, I first seasoned it with a little pecorino, salt, pepper and parsley.
How do you stuff meatballs with cheese? Ricotta Cheese, Mozzarella?
The easiest way to stuff meatballs, ensuring the cheese doesn’t spill out when baking is to stay consistent. I used a ratio of 6 to 1, ground meat to cheese. I like to make things easy, so I used my scale and weighed each meatball to 60 grams or 2.2 ounces and then added the 10 gram mini mozzarella ball for a total of 70 grams. I did the same thing when using the ricotta cheese.
I seasoned the ricotta with a smattering of grated pecorino cheese, parsley, salt and pepper and measured out 10 grams with is a little over a teaspoon. You might not need to do this as you can just judge, but for recipe development sake, I wanted to give you a good guideline.
How do you make Grain Free Italian meatballs?
I didn’t add any kind of filler. I have learned that if I don’t overcook my meatballs (baking for about 15 minutes only prior to adding to sauce) and baking no higher than a 350 (180 C. ) temperature, I can keep my meatballs moist. Of course, I do add a lot of grated cheese and herbs.
How to Make Tomato Sauce?
You can use my grandmother’s tomato sauce here, or use your own favorite. I use San Marzano whole peeled tomatoes, usually the Cento brand. After many blind taste tests, those tomatoes are the sweetest. Don’t be fooled by cans of tomatoes that say “San Marzano Style.” They will not yield that sweet, juicy tomato, but will be mostly pulp.
What Ground Meat do I use for meatballs?
In this case, I used all beef. Sometimes I like to add in some ground pork, but you could use your favorite ground meat. I’ve used many different types of ground meat in various meatballs as you can see below. If your meat is extra lean, add in a little olive oil.
I like to serve these with a red wine vinegar salad. The acid cuts through the fat. You could put these with pasta, bread or just eat them like this. This is a grain free version and is keto friendly.
More Meatballs from Spinach Tiger
Homemade Italian Meatballs, Grain Free, Paleo
Meatball Soup (Italian Wedding Soup)
Garden Tomato Sauce with Fresh Basil
Two Recipes for Cheese Stuffed Meatballs
- 2 pounds ground beef
- 2 eggs
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1/2 cup pecorino cheese grated
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 15 small mozzarella balls
- 2/3 cups ricotta cheese
- 2 tablespoons parsley chopped
- 1 tablespoons pecorino cheese grated
- Mix together all the meatball ingredients.
- Choose if you want to use mozzarella balls or ricotta cheese.
- Take 60 grams (approximately 2.2 ounces of ground meat mixture and flatten to patty.
- Add cheese in middle and close up, roll into ball.
- Bake at 350 degrees (180 C.) for 15 to 20 minutes.
- Add to Tomato Sauce.
- Cook on low for 30 minutes.
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They look awesome