A Night on the Town and a $100 Gift Card
My girlfriend and I decided to take a break from the kitchen for a night and put the $100 gift card to use that’s been on our refrigerator door for a month. Now we aren’t the type of couple that goes out and blows a Benji on dinner very often, so this was a special occasion and we were excited for the menu at the place we selected. Barbuzzo! After a good hours worth of online research, we basically had our entire meal picked out before we walked in the door. The lighting was drab, I could barely see my fork. The waitress’ attitude paired perfectly with the gloomy overtones of the interior as if she was hand picked by a master sommelier. We weren’t discouraged. We executed our order just as rehearsed:
- Olive and Marcona Almond bowl
- Burrata Salad
- House-Made Charcuterie Board
- House-Made Sardines
- Steak Medallions
- Pulled Pork Stuffed Giant Meatballs
Of course we couldn’t just enjoy our meal… We spent a majority of the time discussing how we could make most of the items we ordered. We particularly liked the meatballs, but stuffing meat with meat sort of just achieves a homogeneous mass of meat making it hard to notice the textural and flavor differences between the stuffing and the meatball. As we stumbled out of Barbuzzo, half due to alcohol consumption and half due to the 14th century lighting techniques they decided to outfit their restaurant with, we hatched the plan for this glorious recipe. Maybe I’m being a bit harsh, the food was actually great and I would recommend Barbuzzo to anyone with 20/20 vision and/or night vision goggles!
If You Don’t Need a Knife…
Then you’re eating the wrong meatball my friend. It’s a fugazi! These Giant Stuffed 3 Cheese Meatballs are not only massive and delicious, but they also deliver a lava-like flow of cheese from their tender center. Enough of the bite-size Spaghetti-O meatballs. ‘Round here a pound of meat makes 4 meatballs tops. Opting for a massive meatball serves 2 purposes. First, it keeps the interior of the meatball nice and tender as compared to smaller meatballs which will dry out much faster during cooking(especially since we’re leaving out the breadcrumbs). Second, it allows us to jam as much cheese as humanly possible inside. Have I sold you? Ok then, here’s how we achieve maximum cheese jammage.
Cheese Meatballs!
We’re going to mix all of the ingredients for the filling together first. This should be done before dealing with the meat since we will be freezing the filling for 30-60 minutes. Melt the butter and combine with the cheeses and seasonings.Next, divide the filling into 6 even portions and place onto plastic wrap. Twist the plastic wrap up nice and tight, being sure to make the balls as densely packed as possible. We’re going for maximum cheese per cubic millimeter! Throw the cheese balls into the freezer for 30-60 minutes.
The Meatball
You’re going to want to go with 2 different types of meat. I opted for 2 parts Ground Sirloin to 1 part Spicy Italian Turkey Sausage for this recipe. I recommend using some kind of ground beef(Ground Sirloin, Ground Chuck etc.) and an additional pre-seasoned sausage for a nice depth of flavor. Some options I would look for are:
- Spicy Italian Chicken/Turkey/Pork Sausage(recommended)
- Sweet Italian Chicken/Turkey/Pork Sausage(check the ingredients for sugar!)
- Ground Bacon
- Chorizo
Make sure you’re getting 85/15 ground meat at minimum. 80/20 is my preference, and what I used for this particular recipe. Using 80/20 these meatballs are perfect for Keto as they are comprised of 70% calories from fat, with virtually no carbs. Combine all the wet ingredients, and don’t be afraid to get in there with your hands. Everyone can tell the difference between a meatball mixed with the loving touch of the chef’s hand and one that’s been mixed with a heartless metal utensil. Divide the meat mixture into 6 equal portion and press into the shape of a hamburger patty. Now it’s time to introduce meat to cheese. I’ve got a feeling they’re really going to hit it off!
Giant Cheese Meatballs Assembly
Now for the fun part. Place the frozen cheese ball atop the perfectly seasoned meatball patty, then enclose the meat around the cheese. The meat will act as a forcefield, allowing the flavor and moisture of the cheese to be sealed inside. Do your best to get the cheese centrally located within the meat so it doesn’t leak out during the cooking process(although if you don’t have at least 1 leaker you’re probably not jamming enough cheese inside!). Cook the meatballs in a cast iron skillet on high for 2 minutes per side(12 minutes total), then place in the oven on 350 for 20 minutes. Allow to cool for 5 minutes(or as long as you can make it) and enjoy!
Giant Stuffed 3 Cheese Meatballs
Ingredients:
Cheese Filling
- 2 tbsp Parmesan cheese
- 2 slices Provolone Cheese
- 1/4 Cup Mozzarella Shredded
- 1 tbsp Butter Melted
- 1/2 tsp Red Pepper Flakes
- 1 tsp Oregano
Meatball
- 1 lb Ground Sirloin 80/20
- 1/2 lb Spicy Italian Turkey Sausage
- 1/4 Cup Onion Finely Chopped
- 1 Egg
- 1 tsp garlic powder
- 1/4 Cup Parmesan cheese
- 1 tsp Oregano
Instructions:
- Combine all ingredients for Cheese Filling and mix thoroughly.
- Portion 6 equal amounts onto individual pieces of plastic wrap. Tightly wrap each portion of cheese filling and place in freezer for 30-60 minutes.
- Preheat oven to 350.
- Combine all ingredients for the Meatballs. Once evenly mixed, portion into 6 4oz hamburger patties.
- Remove the cheese balls from the freezer and unwrap them.
- Place 1 cheese ball onto each hamburger patty and form a meatball shape around the cheese center using both hands. Try to get the cheese centrally located within the meat so that it doesn’t leak out during cooking.
- Place meatballs into a cast iron skillet on high heat. Sear on each(6) side for 2 minutes. (Use any pan you have available. If it is not oven safe, transfer meatballs to a baking sheet after searing and place in oven.)
- Place meatballs in oven on 350 for 20 minutes.
- Remove Giant Stuffed 3 Cheese Meatballs from the oven and allow to rest for 5 minutes. Cut open, admire, enjoy!
Notes
Written by
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
Mona says
These meatballs are fantastic! I used 2 parts 80/20 ground beef and 1 part spicy Italian pork sausage. The addition of the spicy sausage is brilliant. A lot of meatball recipes wind up tasting like a boring ball of beef. These were spicy and flavorful. Freezing the cheese ball was also a great idea. I have tried to make cheese-stuffed meatballs in the past, but 100% of the cheese would leak out. 🙁 I had 3 slight “leakers” and 3 that didn’t leak at all. Even the ones that leaked still had a lot of cheese inside. My husband and I ate the first batch yesterday, divided between 2 meals. I am making more today. Thank you so much for this recipe.
Terri says
These were absolutely delicious..the whole family enjoyed them! I used some leftover Borisin cheese…yum! The only thing is that they fell apart a bit when frying and then the cheese oozed out in the oven. Any tips to keep them together?
Dom Torres says
What is the serving size on these?
Cass (KetoConnect) says
We made six giant meatballs. The serving we gave for nutrition info is per meatball.
Beth says
I addded some chopped fresh spinach just to get my veggies in. These are delicious! Question; suggestions on how to reheat without drying them out? It’s just two of us and we couldn’t eat all six. Want to take the rest to work for lunch.
Megha Barot says
Oven would be best in terms of keeping them moist, but you probably don’t have access to one at work. You may just have to eat slightly drier meatballs if microwaved – you could always add some butter 🙂
Christy Fuller says
I love your recipes and I really appreciate all of your hard work!! I have a tiny problem and I’m probably doing something wrong ?. When I pull your recipe into fitness pal it says each meatball is 42 carbs. What am I doing wrong?? Thanks so much!!!!
Cass (KetoConnect) says
That must be a problem with MyFitnessPal! These are just meat, cheese and spice so no carbs to be found! haha
Cykii says
Wow. Didn’t have the provolone cheese but it still turned out awesome. Love the recipe. Thank you so much.
Mel says
This recipe (like all your others) looks amazing! I can’t wait to try it this weekend. I would ideally like to take these to work for lunch. Have you tried reheating them in a microwave? Do they taste close to the same? Or should I skip the searing and just cook them in the oven at work?
Keto Connect (Shannon) says
I would say that these should definitely freeze/reheat just fine. They may take some time due to their size, or you may want to make them a bit smaller 🙂
Mel says
Amazing! Thanks so much. And thank you for all your hard work and great recipes. Your website has been a life saver.
Jenn says
I have reheated these and they are just as delicious reheated!