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Tender and juicy Sun Dried Tomato Cheesy Meatballs (Low Carb) spiked with sun dried tomato pieces, garlic and fresh herbs, fried and simmered in a simple tomato sauce with so.much.cheese. All in one skillet!

Sun Dried Tomato Cheesy Meatballs in a pan

No one complained at the dinner table with this one. Or the dinner couch, if I’m going to be completely honest.

Sun Dried Tomato Cheesy Meatball piece in a spoon

Serve over pasta or Zoodles for a lower carb option. You won’t even miss the pasta. Those meatballs smothered in sauce are the hero.

Sun Dried Tomato Cheesy Meatballs with some spaghetti

For these meatballs, I used a mixture of both beef and pork mince. Something about that combination results in the most beautiful flavour and tender meatballs. Of course, you can use just beef, but I like to live my life on the edge.

Combined with almond flour to bind them and keep them low carb OR you can use breadcrumbs if carbs are your thing.

Making of Sun Dried Tomato Cheesy Meatballs

You know what the best part about these is? Bursts of sun dried tomato pieces in every bite.

May have indulged in some trash tv on the couch in our pyjamas, slurping on zoodles and eating more meatballs than humanly allowed.

A piece of Sun Dried Tomato Cheesy Meatballs picked up by the spoon
This is one of those recipes you won’t regret.

Sun Dried Tomato Cheesy Meatballs on noodles

This recipe is right up there with those Creamy Chicken and Sun Dried Tomato Zoodles!

Fork pierced in Sundried Tomato Cheesy Meatballs

More Meatball Recipes:

Baked Meatballs

Turkey Meatballs with Garlic and Pesto

Cocktail Meatballs with Sweet and Sour Sauce

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5 from 11 votes

Sun Dried Tomato Cheesy Meatballs

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Serves
Tender and juicy meatballs spiked with sun dried tomato pieces, garlic and fresh herbs, fried and simmered in a simple tomato sauce with so much cheese. All in one skillet!
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Ingredients 
 

Meatballs:

  • 17 oz beef mince
  • 17 oz pork mince or use extra beef mince
  • 1 large egg lightly whisked
  • 1/2 cup almond flour or 1/3 cup breadcrumbs if not following low carb
  • 5 oz semi-dried tomatoes drained and oil reserved
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic crushed
  • 4 tablespoons tomato paste
  • 1 tablespoon fresh chopped oregano
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon oil
  • 1 tablespoon salt and pepper to taste

Sauce:

  • reserved Sun Dried Tomato oil
  • 15 oz jars tomato pasta sauce or tomato soup
  • 6.5 oz large bocconcini balls (6 large balls the size of golf balls), sliced

Instructions 

  • Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
  • Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
  • Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
  • Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
  • Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.

Notes

This recipe makes 12 large meatballs or 24 smaller ones.

Nutrition

Calories: 634kcal | Carbohydrates: 19g | Protein: 45g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 1854mg | Potassium: 1260mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1046IU | Vitamin C: 31mg | Calcium: 282mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
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Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

5 from 11 votes

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39 Comments

  1. Magdalena says:

    5 stars
    This recipe was absolutely delicious!! I made the meatballs then cooked them with pasta and sauce all together in my instant pot. Yummy!!!

  2. Mary Lee says:

    5 stars
    These are super fantastic! I make a double batch every week! My son who is not eating keto like me, devours these with some pasta. His UPS co-workers are so jealous when he brings them for lunch and they get to smell them heating! I love just eating a few meatballs for a meal and I’m good. We do add mushrooms though because we love those. This week I’m out of tomato paste, but saw other recipes without it, so I have to hope they still come out great. I feel the sun dried tomatoes really make them so good!

    My first batch fell apart, so now I make the meatballs the day before and refrigerate them on parchment on a baking sheet then just stick them in a 425 degree oven for about 30 minutes and broil the last couple minutes if necessary. They hold together great, have a nice texture and they are really easy to clean up.

  3. Joely R says:

    Amazing recipe! I baked the meatballs in the sauce for 30mins instead of on the stove top!

    Too bad I can’t post photos here!