Recipe: Homemade Protein Packed Stuffed Meatballs
Delicious, easy to make, and packed with 25g of protein per meatball!
Part of me becoming the Unstoppable version of me has been weight loss. Down 85 pounds already, the kitchen has become just as important as the gym in me losing the last few pounds and setting myself for long-term success.
Pile on my Chronic Myeloid Leukemia treatment, and I am working twice as hard to put myself in position to put the CML into remission, and being in the best physical shape possible is a HUGE part of that.
As I have been counting macros, the hardest macro to hit is protein. I want to get 200g of protein per day, and put that above all else when planning out my diet.
Food prep has become huge, and my most successful meal yet is my protein packed stuffed meatballs.
And today, I bring you my first recipe!
Protein Packed Stuffed Meatballs
Ingredient list:
2 lbs Ground Beef (I use 93& lean/7% fat)
2 medium Eggs
1 cup Breadcrumbs
4 oz Mozzarella Cheese Block (usually sold in an 8 oz block)
Pasta Sauce if desired
Olive Oil spray for the cupcake pan
Combine the ground beef, eggs, and breadcrumbs in a bowl, kneading until everything is evenly distributed and the consistency is easy to work with (you’re just making balls, nothing major).
From here, go ahead and preheat your oven to 400° (Fahrenheit). This is also a great time to spray your cupcake pan—I prefer olive oil spray for both taste and health reasons.
This is where I also chop up my mozzarella cheese block. I cut it in half first, then cut the half I am using into 4 equal widths in one direction, then 3 equal widths the other direction, to make my 12 squares.
Grab a handful of your meatball mixture and ball it up, placing it into the pan. Do this is for all 12 spots, adding where you need to with the leftover mixture to make it as even as possible.
Once you have all 12, press one mozzarella cheese square into the middle of each meatball. I then push the beef back over the cheese to close it all up. (The cheese will “erupt” out of the meatball in the oven.)
Your oven should be good and ready by now, so go ahead and let it bake! I use a cookie sheet under my cupcake pan just in case the cheese bubbles over too much. Bake for 20-25 minutes. The top will be darker than the bottom because of the cupcake pan.
Macros (per 1 meatball):
25g protein
6g carbs
10g fat
My diet is higher in protein and lower in carbs, so this works out perfectly. I need to get to 200g of protein per day, so I packaged them in 3’s, giving me 75g of protein in this meal!
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