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‘Lil Stuffed Italian Balls

These meatballs cost less than a trip to Italy but are as Italian as a trip to the French Alps! You’ll convert any nonna with these round, colourful, meaty circles.

Portions: 2 people, or 1 very tall person

Preparation: 33 minutes, 26 seconds

Cooking time: 11 minutes


  • 200 g medium-lean ground beef
  • 200 g medium-lean ground pork
  • ¼ cup keto breadcrumbs
  • Firm brie cut into small cubes (we prefer a product from Québec, if possible)
  • 1 French shallot, finely chopped
  • 1 garlic clove finely chopped
  • 1 can (796 ml) whole Italian tomatoes (no sugar added plz!)
  • 2 tbsp. tomato paste
  • 1 cup Italian herb soup
  • Parmesan chunks
  • Finely chopped parsley
  • Salt and pepper
  • 2 tbsp. olive oil soup


  1. As my mother always says, “set your oven to 350F!”

  2. In a bowl, combine beef, pork, and breadcrumbs while jamming to Andrea Bocelli

  3. Startle the beast by hastily seasoning it with salt and pepper to taste, then sensually toss together

  4. Form small balls of your desired size and pierce balls one-by-one with your thumb or your largest finger to insert a cute lil’ cube of cheese

  5. Round each ball, ensuring you have an even amount of meat on all sides

  6. In a hot pan, drizzle with oil and brown balls well on all sides

  7. Transfer meatballs to an ovenproof dish, and cook for approximately 9 minutes

  8. Meanwhile, pour olive oil into saucepan and sweat shallots and garlic

  9. Stir in tomatoes, tomato paste, Italian herbs, salt and pepper and cook over medium-heat for 10 minutes

  10. Using your mixing arm, mix well until the sauce looks like sauce

  11. Take the balls out of the oven, add them to the sauce, and combine well like they’re at an Italian wedding. Throw on some parmesan and parsley to complete the union!


Mixing bowl
Mixing arm

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