Low Carb Keto Cream Cheese Stuffed Meatballs

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Low Carb Keto Cream Cheese Stuffed Meatballs
This tasty Keto Cream Cheese Stuffed Meatballs will leave you satisfied for days to come. Make a big batch one night to meal prep it for lunch during the week.
picture of cream stuffed meatball
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
picture of cream stuffed meatball
Instructions
Directions
  1. Grease a baking tray with the coconut oil and set aside.
  2. Put all the meatball ingredients into a large-sized mixing bowl. Using clean hands, mix until combined.
  3. With a dessert spoon, scoop out a golf ball-sized amount of the meat mixture, roll into balls, and then flatten the ball into a circle.
  4. Put the cream cheese cube in the center of the meat circle, enclose the meat mixture around the cheese cube, and put into the greased baking tray.
  5. Repeat the process until all the meat mixture and cheese are used.
  6. Carefully turn the balls in the greased baking sheet to coat with the coconut oil.
  7. Bake in a preheated 350F for about 15 to 20 minutes, or until golden brown.
Storing
  1. When cooked, let cool completely. Place the meatballs into a baking sheet. Flash freeze for 30-60 minutes. When the meatballs are frozen, place into freezer bags. Freeze the meatballs in airtight containers, lining each layer of meatballs with a piece of parchment paper. Label and freeze.
Reheating
  1. If reheating in the oven, preheat an oven to 300F. Put the frozen meatballs on a baking dish or baking sheet, arranging them in a single layer. Cover the baking dish or sheet with foil and heat in the oven for about 15 minutes, or until warmed through. If reheating on the stovetop, thaw overnight in the fridge. Put the meatballs on a nonstick skillet and heat over very low heat covered until warmed through, turning the balls a couple of times during reheating.
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