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These keto cheese stuffed meatballs are the perfect Keto appetizer for Thanksgiving, Christmas, New Years or a football party.
These Keto Meatballs are amazing. If you are looking for a New Years appetizer that is Keto friendly or for holiday entertaining, your guests will love these Barbecue cheese stuffed meatballs. (you’ll also love our stroganoff meatballs)
Not only is this Keto meatball recipe stuffed with cheese but they are so flavorful with the sugar free BBQ sauce. This is a real crowd pleaser recipe.
Tools needed for low carb cheese stuffed meatballs
Keto Cheese Stuffed Meatballs
Ingredients
- 2 ½ pounds ground beef
- 2 eggs
- ½ cup almond flour
- 1 cup sugar free barbecue sauce
- 1 (8 ounce) block colby jack cheese, cut into cubes
- Salt and pepper to taste
Using your hands, mix together beef, eggs, almond flour, barbecue, salt and pepper.
Using a large cookie or ice cream scoop, divide meat mixture into balls.
Press a cheese cube into the middle of each ball and close the meat around the cheese. Repeat the process until all meatball meatballs with cheese are prepared. Refrigerate 1 hour or overnight. May be frozen in an airtight container up to one month.
When ready to cook, preheat oven to 400 degrees.
Line a large rimmed baking sheet with aluminum foil. Cover with a wire rack. Spray with nonstick cooking spray. Evenly place keto barbecue meatballs on wire rack.
Cook for 20 to 25 minutes or until Keto meatballs are completely cooked through.
If desired, baste low carb meatballs with additional barbecue sauce and cook for an additional 5 minutes.
Pin Cheese stuffed Meatballs
Keto Cheese Stuffed Meatballs
Ingredients
- 2 ½ pounds ground beef
- 2 eggs
- ½ cup almond flour
- 1 cup sugar free barbecue sauce
- 1 (8 ounce) block colby jack cheese, cut into cubes
- Salt and pepper to taste
Instructions
- Using your hands, mix together beef, eggs, almond flour, barbecue, salt and pepper.
- Using a large cookie or ice cream scoop, divide meat mixture into balls. Press a cheese cube into the middle of each ball and close the meat around the cheese.
- Repeat the process until all meatballs are prepared. Refrigerate 1 hour or overnight. May be frozen in an airtight container up to one month.
- When ready to cook, preheat oven to 400 degrees.
- Line a large rimmed baking sheet with aluminum foil. Cover with a wire rack. Spray with nonstick cooking spray. Evenly place meatballs on wire rack.
- Cook for 20 to 25 minutes or until meatballs are completely cooked through.
- If desired, baste meatballs with additional barbecue sauce and cook for an additional 5 minutes.
