Gluten-Free Jumbo Mozzarella Stuffed Meatball with Zoodles {Video}

This Gluten-Free Jumbo Mozzarella Stuffed Meatball is tender, juicy, loaded with flavor and nestled in a bed of zoodles. The fresh, abundant and ooey-gooey Mozzarella tucked inside will totally spin you for a tasty loop!

Who doesn’t love a meatball? Especially a jumbo sized meatball. Ok. Let’s take it one step further and ask…who doesn’t love a jumbo sized meatball stuffed with ooey-gooey mozzarella cheese? Ummm boy! I’m droolin’!! I’ve been enjoying more and more gluten-free options and I am happy to report that you can deglutenize {Is this a word?} {I’m thinking not a chance.} a meatball. After all, meatballs are traditionally made with some sort of bread product. I began to research some gluten free breads and discovered that the Udi’s Gluten Free Whole Grain Bread is equally delicious as some of  the other wheat-based options. Let’s be honest, I’ve had my fair share of sawdust that some call gluten free bread. Yuck! This one is actually palatable even without being used inside of a meatball.

I also decided to dust off my handy dandy Spirooli and quickly whip up some zoodles, which is just a fancy name for zucchini noodles. The Spirooli and handle almost any vegetable so Spirooli until your heart’s content!! Zoodles are a great gluten-free low-carb substitute for any spaghetti style dish. I even used zucchini in this delicious Short Rib Zoodle Lasagna. You gotta try it as well!! Zoodles are so light and delicious that I guarantee that you won’t even miss the traditional pasta! 

These Gluten Free Jumbo Mozzarella Stuffed Meatballs are packed with so much flavor that it will have you and the fam beggin’ for more (the next day of course)!!!  The size of this meatball reminds me of how BIG and GREAT God is!! Yes, the God of Abraham, Isaac and Jacob has the ability to do exceedingly abundantly above all that we can ask or think! Can you imagine the absolute best outcome of your life? Well God has an even a greater vision just for you! Wow!!! How mind blowing is that?!?! I think He wants us to believe the impossible just so that He can show Himself BIG in your life. This way, no one and/or nothing gets credit but Him and Him alone. Glory! Do you know Him? Say Grace and enjoy!!

Need a visual? Be sure to check out the demonstration video!!

Looking for more zoodle ideas? Check out my Short Rib Zoodle Lasagna!!

Gluten-Free Jumbo Mozzarella Stuffed Meatball with Zoodles {Video}

Felesha Bell

This Gluten-Free Jumbo Mozzarella Stuffed Meatball is tender, juicy, loaded with flavor and nestled in a bed of zoodles. The fresh, abundant and ooey-gooey Mozzarella tucked inside will totally spin you for a tasty loop!

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients

  

1x2x3x

• Meatballs
• 1 c. torn Gluten-Free Udi's Whole Grain Bread about 2 slices
• 1 c. grated sweet yellow onion
• 3/4 lb. Grass Fed Ground Beef
• 1/4 lb. Organic Ground Pork
• 1 egg
• 1 T. Italian Seasoning
• 1 tsp. basil
• 1 T. fresh chopped parsley
• 2 garlic cloves minced
• 3/4 tsp. kosher salt
• 1/4 tsp. pepper
• 4 bocconcini
• Sauce
• 1 T. extra virgin olive oil
• 3/4 c. grated onion
• 2 garlic cloves minced
• 24 oz. tomato sauce
• 1 tsp. crushed red pepper
• 1 tsp. Italian seasoning
• 1 tsp. basil
• 1 tsp. chopped fresh parsley
• 1 tsp. kosher sat
• 1/2 tsp. pepper
• 4 large zucchini spiralized
• 1 T. extra virgin olive oil
• 4 garlic cloves minced
• Chopped Parsley garnish
• Grated Parmesan garnish (optional)

Instructions

 

• Preheat oven to 400 degrees.
• Using a Spirooli, spiralize the zucchini onto a paper towel lined plate. Once spiralized, cover with another paper towel and pat to remove some of the moisture. Set aside.
• In a small bowl combine torn bread and onion. Mix well.
• In a large bowl, combine beef, pork, egg, Italian seasoning, basil, parsley, garlic, kosher salt and pepper. Mix well with 2 forks. This will keep the mixture light and not compacted and tough.
• Score the meat into 4 sections to keep the meatballs uniform in size.
• Scoop one quarter of the mixture and place one bocconcini in the center. Wrap the meat around the bocconcini to form large ball. Repeat this process with the other three sections.
• Line a baking sheet with parchment paper and situate the meatballs so that they are equally separated.
• Place the meatballs into the oven and cook for 25 minutes or until cooked through.
• While the meatballs are cooking, heat a large skillet with olive oil over medium-high heat.
• Saute the onions for a few minutes or until tender. Add the garlic and saute for one minute more.
• Turn the heat to medium-low and add tomato sauce, crushed red pepper, Italian seasoning, and basil. Simmer for about 10-15 minutes as you wait for the meatballs. Add the fresh parsley and mix well.
• Once the meatballs are done, place them into the sauce and cover completely.
• In another large skillet over medium heat, add the olive oil to coat the pan. Toss in the garlic and cook for less than a minute. Careful not to burn it.
• Saute zoodles in the skillet for 3-4 minutes or until desired texture is achieved.

Tried this recipe?Let us know how it was!

Adapted from Recipe Tin Eats