Make a batch of these cheesy Keto Stuffed Meatballs in your air fryer. Juicy, flavorful, and stuffed with melty mozzarella, they are a truly delicious low carb meal. Only 2.6g net carbs per serving!
I have been relying on my air fryer heavily in recent months. It’s such a convenient way to cook smaller meals when I don’t want to heat up my big oven. And it’s a fabulous method for making and re-heating keto meatballs.
But it took me a little experimentation to get these keto stuffed meatballs right. Air fryers cook with such intensity that the meatballs shrink considerably. The cheese kept leaking right out of them and ending up on the bottom of the air fryer. Still tasty but not quite what I was looking for.
Once I got them to stay together, I was delighted with the results. They are so deliciously satisfying, I think you will be delighted too!
Recipe Highlights
Air fryer recipe: There’s no need to heat up your oven or stove, so they’re great for hot days or when you want to conserve energy.
Juicy and flavorful: Hearty, juicy meatballs with classic Italian flavor!
Make ahead: You can prep the meatballs in advance and refrigerate or even freeze them for a later date.
Gluten-free and low carb: With no grains or starches, these air fryer stuffed meatballs are perfect for keto diets.
Ingredients and Substitutions
- Ground beef: Choose beef that has no more than 15 or 20% fat, so that they don’t shrink too much as they cook.
- Almond flour: This acts as a filler, to give the meat mixture some structure. You can use other nut or seed flours.
- Coconut flour: A little coconut flour also helps prevent the meatballs from shrinking too much. You can replace with another 1/3 cup of almond flour.
- Parmesan: Use finely grated parmesan.
- Egg: To help hold the meatballs together as they cook.
- Mozzarella: I recommend using block-style cheese, as the cheese sticks often contain additives that make them chewy and less melty. You can also use other cheeses like cheddar.
- Seasonings: Garlic, Italian seasoning, salt and pepper.
How to Make Air Fryer Stuffed Meatballs
- Cube the cheese: Cut the mozzarella into 1/2 inch cubes and set aside.
- Prepare the meat mixture: Combine the meatball ingredients together well. Use your hands to really work the mixture into a cohesive dough (this will help the meatballs stay together better during cooking.
- Stuff the meatballs: Shape 2 tablespoons of dough into a flat disc. Place a cube of cheese in the center and fold the dough around it. Seal the seams very well.
- Chill: Place the meatballs in the fridge for 30 minutes to firm up.
- Air fry: Cook the meatballs for 10 to 12 minutes, until nicely browned and cooked through.
- Serve and enjoy!
Carolyn’s Tips for Success
When testing this recipe, I found I needed a bit more filler (almond and coconut flour) to help them stay intact during cooking. So don’t skimp on that, even though it adds a few carbs.
Block cheese works far better than shredded or string cheese. I found that the cheese sticks made the cheesy filling less melty and more chewy than I liked.
Chilling the meatballs also helps them stay together better. They are firmer when you start air frying, so the fat doesn’t melt off right away.
Make sure to seal the seams very well when shaping the meat around the cheese. This helps the cheese stay inside as it melts. You may still get a little leakage in a few meatballs.
Frequently Asked Questions
More Delicious Air Fryer Recipes
Air Fryer Stuffed Meatballs Recipe
Equipment
Ingredients
- 1 1/3 lb (604.79 g) ground beef
- 1/2 cup (56 g) almond flour
- 2 tbsp (14.2 g) coconut flour
- 1/2 ounce (14.17 g) grated parmesan cheese
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 3/4 tsp salt
- 3/4 tsp pepper
- 1 large egg
- 2 ounces (56.7 g) mozzarella, cut into 1/2 inch cubes
Instructions
- In a large bowl, combine the ground beef, almond flour, coconut flour, parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Add the egg and use your hands to mix and work the ingredients together into a cohesive "dough".
- Using about 2 tablespoons of the meat mixture at a time, form a flat disc. Add a cube of mozzarella into the center and form the meatball around it. Seal the seams very well and place on a waxed paper lined tray.
- Repeat with the remaining meat and remaining cheese. You should get about 15 meatballs.
- Refrigerate the meatballs for 30 minutes to firm up. Then preheat the air fryer to 350ºF.
- Place the meatballs in a single layer in the air fryer basket so they aren't touching. Work in batches if you need to.
- Cook for 10 to 12 minutes, until the meatballs are nicely browned and cooked through.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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