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italian keto meatballs with mozzarella cheese

Mozzarella Stuffed Chicken Meatballs with a Roasted Red Pepper Sauce

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Servings: 12 meatballs

Ingredients

Meatballs

  • 2 # Ground Chicken
  • 1 Egg
  • 2 T Olive Oil
  • 2 ea Cloves of Garlic, Minced
  • Salt and Pepper, To Taste
  • 1 t Onion Powder
  • 1 t Poultry Seasoning
  • 1/2 C Breadcrumbs More or less based on preference
  • 2 - 3 T Parsley, Finely Chopped
  • 1 12-oz Tub of Marinated Mozzarella Balls

Roasted Red Pepper Sauce

  • 4 12-oz Jars of Roasted Red Pepper Drained and each pepper dried with a paper towel
  • 1/2 C Olive Oil Garlic-infused olive oil is great here, too
  • 4-5 ea Cloves of Garlic, Minced
  • 1 t White Pepper

Instructions

  • Pre-heat the oven to 400
  • In a bowl, combine the ground chicken through the poultry seasoning
  • Add bread crumbs, low carb bread crumbs, or almond flour if you feel the mixture is too moist and needs more structure
  • Next, mix in the fresh parsley and form approximately 12 meatballs
  • Create a well in the center of each meatball and stuff it with a mozzarella ball. Then reform the meat around the cheese making sure it's. fully encased to avoid spillage when baked
  • Bake the meatballs for 30 to 40 minutes or until the internal temperature reaches 165 degrees
  • Prepare the red pepper sauce while the meatballs bake. In a saucepan, heat the oil over medium heat and add the garlic and white pepper allowing the flavors to infuse. Keep an eye on the temperature of the oil to avoid burning the garlic
  • Meanwhile, drain the roasted red peppers and blot with paper towels to remove as much of the liquid as possible and place in a blender
  • Add the infused oil into the blender and mix until well combined and the desired consistency is reached