Gluten-Free Veal & Mozza Meatballs

Gluten-Free Veal & Mozzarella Meatballs

Lisa Triggs
These veal & mozza meatballs are full of flavor and can be devoured on their own for a low carb meal, or with your favorite gluten-free pasta. Add extra cheese on top because more cheese is always better!
Prep Time 10 minutes
Cook Time 20 minutes
Course dinner
Cuisine carnivore, Italian, keto
Servings 4


  • 1 medium size mixing bowl


  • 2 lbs lean ground veal
  • 2 large eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp white pepper
  • fresh mozzarella cut into ½ to 1 inch pieces
  • 1 to 2 jars pasta or marinara sauce
  • 1 tsp olive oil
  • fresh grated parmesan cheese to taste


  • Add the veal and eggs to the mixing bowl, then add the seasonings.
  • Mix with a fork or hands until blended together.
  • Start forming the meatballs and add a piece of the fresh mozzarella to the middle as you roll the meat into a ball.
  • Place each meatball into a deep frying pan and drizzle with olive oil.
  • Cook on medium heat for approximately 10 minutes, or until the meatballs are no longer pink in the middle, turning once or twice so that they cook evenly on all sides.
  • Once the meatballs are fully cooked, add the pasta sauce and simmer for about 10 minutes on low heat until any excess water is cooked off. (This process may take a bit longer depending on the water content of the sauce).
  • Spoon meatballs into a bowl or over pasta. Add parmesan if desired and enjoy.
Keyword gluten-free recipes, low carb meals