Meatballs stuffed with creamy goat cheese, sun-dried tomatoes and fresh basil for a Mediterranean-inspired flavor profile.
Ingredients
8 oz ground beef (or ground turkey)
1 egg, beaten
¼ cup Parmesan cheese, grated
¼ cup almond flour
½ tsp dried oregano
½ tsp garlic powder
¼ tsp red chili flakes (optional, for a bit of heat)
Salt and pepper, to taste
2 oz goat cheese
1 Tbsp sun-dried tomatoes, finely chopped
1 Tbsp fresh basil, chopped
½ tsp butter
Macronutrients
Protein: 79g
Fat: 87g
Carbs: 12g
Preparation
Prepare the filling: In a small bowl, mix the goat cheese (2 oz), finely chopped sun-dried tomatoes (1 Tbsp), and chopped basil (1 Tbsp) until well combined. Set aside.
Prepare the meatballs: In a larger bowl, mix the ground beef (8 oz), egg, grated Parmesan cheese (¼ cup), almond flour (¼ cup), dried oregano (½ tsp), garlic powder (½ tsp), red chili flakes (¼ tsp) if desired, salt and pepper to taste. Combine until everything is evenly mixed.
Stuff and shape the meatballs: Take a small amount of the meat mixture and flatten it in your palm. Place a small dollop of the goat cheese mixture in the center, then carefully fold the meat around it to form a ball, ensuring the cheese is fully enclosed. Repeat with the remaining ingredients.
Cook the meatballs: Heat a skillet over medium heat with butter (½ tsp). Cook the meatballs, turning occasionally, until browned on all sides and fully cooked through (about 8-10 minutes).
Serve: Garnish with extra fresh basil and serve with your favorite low-carb marinara sauce, if desired.
