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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
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4


  • 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)


  • 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.
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