Mozzarella-Stuffed Meatballs

March 14th, 2013

Motzarella Stuffed Meatballs (4 of 9)

A couple of days ago, my Southern (oh, how I wish I was Southern!) friend Rebecca posted a link on Facebook to a recipe for Meatball Sliders on the Mix and Match Mama website – which just so happens to be authored by Shay Shull, the sister of ABC’s most recent Bachelor, Sean Lowe.  Being first and foremost a stalker (you can visit my filming locations blog here), I, of course, ate the website up – as well as her other website, Mix and Match Family – with a spoon, pun intended.  And while the Sliders recipe sounded divine, at first blush it was not very diabetic-friendly.  So I decided to amend it a bit to suit the needs of my no-carb diet.  The results turned out so fabulous that I had to share them here.  Pictured above are some of the ingredients (the recipe calls for half a pound of ground beef, half a pound of Italian sausage, two cups of shredded mozzarella cheese, one 24-ounce jar of spaghetti sauce, and one 8-ounce jar of pesto) . . . and some champagne – for the chef.  Winking smile 

Thankfully, because I am SO NOT a domestic goddess, Shay’s blog posts consist of only recipes that are quick and easy, including this one.  To start with, preheat your oven to 400 degrees.  In a large bowl, mix the sausage and ground beef.  Roll the mixture into golf-ball-sized meatballs and then push a divot into the center of each. 

Motzarella Stuffed Meatballs (1 of 9)

Fill the divots with approximately one tablespoon of mozzarella cheese.

Motzarella Stuffed Meatballs (2 of 9)

To close the meatballs, fold the divot edges over the cheese.  Then place them onto a greased cookie sheet.

Motzarella Stuffed Meatballs (3 of 9)

I made small to medium-sized meatballs which yielded eight.  You can easily make them bigger or smaller, though, depending on your needs.

Motzarella Stuffed Meatballs (5 of 9)

Cook the meatballs for 16 to 18 minutes.

Motzarella Stuffed Meatballs (6 of 9)

While Shay’s recipe called for mixing a jar of tomato sauce with a jar of pesto, because tomatoes are high in carbohydrates, that was not an option for me.  I decided instead to top my meatballs off with mostly pesto sauce and just a small dollop of tomato sauce, to cut the richness of the dish.  Eating the balls as sliders with bread was also, obviously, not possible for me, so I simply ate them solo.  And voila – they turned out fabulous.  They were also extremely filling.

Motzarella Stuffed Meatballs (9 of 9)

My husband is not diabetic and loves himself some pasta, so for his meal I used Shay’s pesto/tomato sauce mixture and served it over farfalle pasta.  We topped both dishes off with some fresh chopped basil and parmesan cheese.  The meal was quick and easy and it was so nice to be able to make both a high-carb option and a no-carb option at the same time.

Motzarella Stuffed Meatballs (7 of 9)

5 Responses to “Mozzarella-Stuffed Meatballs”

  1. Alicia Palu says:

    Yum-o! Great to see your new post :)

  2. Shay Shull says:

    Hi! I’m so glad you liked my meatballs! You are ADORABLE! I’m thankful Rebecca emailed me your link. Have a great weekend!

    • lindsay says:

      OMG! How incredibly cool of Rebecca to send you the link and how incredibly cool of you to read my post and comment!!! Day made! :) . Thank you!! You were my favorite part of The Bachelor this season! Although your brother was pretty cool, too. ;) .

  3. Sandi Nieman says:

    Recently diagnosed (2 mos ago) as type 2 diabetic and have been looking for diabetic-friendly receipes and this one sounds delicious! Could you clarify something: you said “top off meatballs with pesto sauce and small dollop of tomato sauce” — are you topping off with the spaghetti sauce or tomato sauce, or does it matter? And, why do you need a “24 oz jar of spaghetti sauce” — is it used for something besides topping off the meatballs? Also, do you put back in the oven for a few minutes after topping off with the sauces? Sorry for the stupid questions; just wanted to make sure I understood directions prior to making. Thanks in advance.

    • lindsay says:

      The ingredients I listed were for the original recipe posted on Shay’s site, which I modified. I only used about a tablespoon of spaghetti sauce and mixed it with about a half cup of pesto, which I then poured over the meatballs. I did not put it back in the oven afterwards.
      Hope that helps,

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