These low-carb cheese-stuffed meatballs are a great appetizer for a football party. The sugar-free BBQ sauce, cheese, and our Olive Oil Submarine Dressing bring all the flavor and will be a real crowd pleaser!
Ingredients:
- 2 ½ pounds ground beef
- 2 eggs
- ½ cup almond flour
- 1 cup sugar-free barbecue sauce
- 1 (8 ounce) block colby jack cheese, cut into cubes
- 1 tbsp Beano’s Olive Oil Submarine Dressing
- Salt and pepper to taste
Directions:
- Using your hands, mix together beef, eggs, almond flour, barbecue, Olive Oil Submarine Dressing, salt, and pepper.
- Using a large cookie or ice cream scoop, divide the meat mixture into balls. Press a cheese cube into the middle of each ball and close the meat around the cheese.
- Repeat the process until all meatballs are prepared. Refrigerate for 1 hour or overnight. May be frozen in an airtight container for up to one month.
- When ready to cook, preheat the oven to 400 degrees.
- Line a large rimmed baking sheet with aluminum foil. Cover with a wire rack. Spray with nonstick cooking spray. Evenly place meatballs on the wire rack.
- Cook for 20 to 25 minutes or until meatballs is completely cooked through.
- If desired, baste meatballs with additional barbecue sauce and cook for an additional 5 minutes.
