Cheese-Stuffed Italian Meatballs with Zucchini Ribbons
Juicy Italian meatballs stuffed with melted mozzarella, served over tender zucchini ribbons tossed in garlic butter for a hearty keto dinner. This italian-inspired keto (keto, low carb) ready in about 35 minutes pairs ground beef, cubed mozzarella cheese, grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 4 oz cubed mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 minced garlic cloves
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium zucchini
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F. In a bowl, combine 1 lb ground beef, 1 large egg, 1/4 cup grated parmesan cheese, 1 tsp dried Italian seasoning, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently to combine.
- Step 2: Divide the meat mixture into 8 equal portions. Flatten each portion in your palm, place a 1/2 oz cube of mozzarella cheese in the center, then fold meat around to seal and form into balls.
- Step 3: Heat 1 tbsp olive oil in an oven-proof skillet over medium heat. Brown meatballs on all sides for 4-5 minutes until golden but not fully cooked.
- Step 4: Transfer the skillet to the oven and bake meatballs for 10 minutes until cooked through and cheese is melted inside.
- Step 5: While meatballs bake, use a vegetable peeler to slice 2 medium zucchinis into thin ribbons. In a separate skillet, melt 2 tbsp unsalted butter over medium heat and sauté zucchini ribbons for 2-3 minutes until tender but not mushy.
- Step 6: Serve meatballs hot atop zucchini ribbons, spooning pan juices over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheese-Stuffed Italian Meatballs with Zucchini Ribbons take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheese-Stuffed Italian Meatballs with Zucchini Ribbons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Cheese-Stuffed Italian Meatballs with Zucchini Ribbons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheese-Stuffed Italian Meatballs with Zucchini Ribbons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheese-Stuffed Italian Meatballs with Zucchini Ribbons keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
