Cream cheese stuffed meatballs, now what’s not to love about that combo? Perfect for a protein and healthy fat hot, perfect for a snack or a full meal.
Low Carb Cream Cheese Stuffed Meatballs
These are what dreams are made of. Low carb cream cheese stuffed meatballs. They are quick to make, economical, perfect as a snack, lunch, dinner, breakfast (you know I think leftovers are King!) and can be frozen. So why not make a double, triple batch and be prepared for the weeks ahead.
How about serving them on a platter as an appetiser, on bamboo sticks, or warm them up on the barbecue in summer. They can be served hot or cold, with or without dips. They would go brilliantly with my low carb curry coconut dipping sauce. And as for a quick protein snack, they are portable and sturdy to carry around.
Look what I found! An easy recipe for cream cheese stuffed meatballs. Low carb and grain free amazeballs.You can even adapt the filling to your liking. How about feta and basil? Blue cheese? Haloumi? Chives? Mozzarella and pepperoni? The possibilities are endless. I try to make my recipes as adaptable asp possible. It’s about giving you ideas, about thinking differently. Leave a comment with your fabulous idea for a new stuffing combo.
Cream Cheese Stuffed Meatballs
Ingredients
Meatballs
- 1 spring onion finely sliced
- 1 clove garlic crushed
- 750 g ground/mince meat I used pork
- salt and pepper to taste
- 1 egg slightly beaten
- 2 slices bacon finely chopped
- 3 tbsp sun-dried tomatoes finely diced
- 2 tbsp favourite herbs - I use rosemary, thyme, oregano and sage
Filling
- 110 g cream cheese diced into squares
Instructions
Meatballs
- Place all the meatball ingredients on a large mixing bowl. Mix thoroughly with your hands.
- Using a dessert spoon, scoop up a golfball size of meatball mixture.
- Squeeze the mixture into a ball then flatten into a circle.
Filling
- Place a cube of cream cheese in the centre of the meatball circle then enclose the meatball mixture around the cream cheese.Place the cream cheese stuffed meatball on a greased baking tray.
- Repeat until all the mixture has been used. Spray them all with olive oil spray so they will crisp and brown beautifully.
- Bake at 180C/350F for 15-20minutes depending on your oven, or until golden brown.
Wendy M Richardson says
I have one in my household that doesn’t like cream cheese could I sub with riccota, mozzarella, or some other kind of cheese ?
Libby www.ditchthecarbs.com says
Sure thing! You can use any cheese and any additional fillings you like – I love it when people adapt my recipes 🙂
B.Woods says
I made mine larger with a mixture of cream cheese, cheddar, minced jalapeños & a tad of ranch seasoning for the filling. I also added breadcrumbs so that they would bind better I was a tad nervous about the eggs alone. They were absolute delicious and sprinkled a little paprika for decoration 😉
Jason says
Wasn’t especially found of these. There was no binding agent to keep them together and they actually tasted a bit bland. The fat from the bacon caused a bit of a gelatinous goo to form along the bottom as they cooked as well. I would recommend trimming some of the fat off the bacon to keep that from happening.
Leah Stier says
This recipe looks fabulous! My son is allergic to tomatoes, any suggestions for a substitution?
PJ says
15-20 minutes doesn’t sound like it would be long enough to cook the meatballs thru. Has anyone tried these with ground beef and did they cook that quickly?
Libby www.ditchthecarbs.com says
Always cook according to your oven, and always test in the centre, but yes, 20 minutes is plenty to cook these. They are small, golf ball sized meatballs, so cook in a flash! And remember the centre is cream cheese, so really you are only cooking the outer meat layer. Enjoy 🙂
Jenya says
Thank you Libby. I must try the recipe. To get my girl to have some cheese.
Elizabeth says
How many meatballs in a serving? These look delicious!
Libby www.ditchthecarbs.com says
The recipe makes 25 meatballs, the nutrition panel is per meatball. Some might serve these as a dinner, others might have them as a snack so hard to say how many you would like as a “serving size”.
Carolyn says
Hi Libby, I would like to make these meatballs as part of a dinner I’m preparing for Easter Sunday, and am just wondering about the sun dried tomatoes. You normally show pics of the products you use, but this recipe only has the link to Amazon with no pics. I’m curious about the sun dried tomatoes, as I went to buy a jar from Woolies, and they were really high in carbs, so wondered if there is a particular brand you recommend. I’m in Australia, by the way.
Libby www.ditchthecarbs.com says
I buy the sun-dried tomatoes that come in a packet, then when I get home I chop them with kitchen scissors and pop in a jar. I cover them with olive oil. They are now ready to sprinkle over a salad or to cook with, and the olive oil by the end is amazing as a salad dressing. I used to buy them pre-sliced but discovered they use vegetable oils, and I avoid those. Sun-dried tomatoes are higher in carbs because they are concentrated tomatoes but they are packed with flavour and you only use a small number to flavour a recipe. Likewise with tomato paste, higher in carbs, but a little goes a long way.
Barb Pane says
If I were to freeze them, should I cook them first? Any ideas of best way to reheat after frozen?
Libby www.ditchthecarbs.com says
Yes, I would cook them first, then all you have to do is defrost a few at a time. Otherwise you’re popping the oven on each time which is a hassle. To reheat, either microwave until hot in the centre (not too long, you don’t want rubbery meatballs) or if you were to have the oven on cooking something else, pop them in for 5 minutes to heat throughout.
Carol Leasure says
Do you just slice the onion or is it finely diced?
Libby www.ditchthecarbs.com says
I slice it so I can see little circles of spring onion in the recipe. You can finely dice it if you want it to be more subtle.
djnikkik says
These taste awesome! I made a bunch of recipes yesterday and had these in the oven while I was getting on with something else. I forgot to set a timer and in the end I burnt them quite a lot and they still tasted really good! Loving that combination of diced bacon and sundried tomatoes you add to your mince recipes, great flavours.
Jennifer Cook says
If I wanted to use mozzarella cheese, what kind would be best? My first thought was the whole milk mini mozzarella balls, but those are so soft. Maybe a harder mozzarella would be better? Also, I’m not a fan of sun dried tomatoes. Any suggestions on a replacement?
Libby www.ditchthecarbs.com says
Probably the harder mozzarella would be best. It really needs a firm cheese inside the meatballs otherwise the cheese will be squeezed out when you roll the balls into shape. You can omit the sundried tomatoes altogether. Maybe replace it with diced pepperoni?
Christina says
Is it 2 tbs of each spice. Or all spices equal 2 tbs together thanks
Libby www.ditchthecarbs.com says
2 tbsp in total (or add to your liking).
Suz says
Very yummy meatballs, they are a hit in our household
Cynthia says
I would like to make these with lamb. Can you recommend either a good herb with the cream cheese or another cheese that would melt inside the meatball and complement the lamb? Sorry if this question is a little dumb but I don’t cook, just dabble once in a while and this recipe caught my imagination.
Libby www.ditchthecarbs.com says
How about mint and rosemary in the meat, and helium cheese cube inside? That would be incredible.
Lori says
Oh my! These were SO tasty – and definitely will do again and try different combinations. I might try putting under the broiler to finish off/make them a bit browner at end? Thoughts?
Libby www.ditchthecarbs.com says
For sure, that would be great.
Kat says
These sound amazeballs! 😉 They are now on my to-do-list for this weekend!
Barb says
Any ideas for a low carb vegetarian version?
Ray says
My turn today! Cooking as I type. Have used extra bacon (I love bacon), some with Feta, some with cream cheese and a mixture of sizes to suit the meal I want when it’s time to eat 🙂
Libby www.ditchthecarbs.com says
Your ideas sound incredible. Thanks for stopping by and letting me know your adaptation of the recipe. Enjoy 🙂
Haley says
Made these yesterday – amazing and easy
Does it really get any better than that!
Nesa says
I’m going to make these tomorrow. Do you need to pre heat the oven @350?
Libby www.ditchthecarbs.com says
Yes, the oven needs to be preheated to 180C/350F
annette says
Hi Libby – just made these; the flavor is yummy and I will eat at least 4 ……….. in the next few minutes 🙂 BUT they don’t look anything like the picture — they came out of the oven more like meatloaf balls – so I’m wondering if you dredged them in the lightly beaten egg just prior to placing in the oven? The picture makes them appear as if they are breaded – like fried mozzarella — but mine weren’t anywhere near that. Help! 🙂
Libby www.ditchthecarbs.com says
No I just made the meatballs stuffed with cream cheese (about the size of a golf ball) them rolled them in to oil I used to grease the pan. When I roll my meatballs, I use a slight pressure to keep them all together when cooking. Hope that helps 🙂
boniswa says
Hi can you please forward the ingredients needed for the cream cheese meatballs and the method please
Michelle Pinheiro says
Hi There. Am inspired. Thank you for sharing your ideas.
Suzanne says
Do you cook the bacon first?
Libby www.ditchthecarbs.com says
Nope! The bacon will cook as the meatballs do.
Annie says
Brilliant!!
Rachel says
Yuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuum! I NNED these in my life! And my kids might be able to even eat them since they have only a little bit of dairy in them!
*Must….Stop…Drooling*
Libby www.ditchthecarbs.com says
YAY!!! You could even fill them with non dairy fillings such as pepperoni and tomatoes paste (there’s a pizza ball right there). I’m sure others can suggest even more dairy free options – ready people – GO.
Rachel says
Mmmm Def!
Gwynne says
I bet this would also be good with mozzarella or other low carb cheeses inside