MEATBALLS AND MOLTEN CHEESE ENCASED IN MIRACLE DOUGH
These were most unusual.
A little more work than simple meatballs, but if you’re looking to make
meatballs more special, then this would be a good choice. Watch the video which inspired me to make a
low-carb version. In reality this recipe
makes 15 meatballs, however, one batch of Miracle Dough is enough to encase 11
meatballs, so if you’re making the meal for a family, double the recipe and
double the Miracle Dough. You’ll still
have meatballs leftover without dough, but you’ll have 22 meatballs to serve
that are encased! With the bald
meatballs…simply top with Mozzarella cheese and bake until it melts. Perhaps for the sake of added interest and
taste, top each with a piece of sun-dried tomato. There was no easy way to do the nutritional
analysis for these. This is an
approximation. 2 to 3 meatballs should be sufficient for one meal. I had three!
INGREDIENTS: 
1 lb ground beef (0.45 kg)
1/2 cup chopped onion (125 mL)
1/4 cup fresh parsley (60 mL)
1 tbsp minced garlic (15 mL)
1 egg
1 tsp salt (5 mL)
1/2 tsp black pepper (2 mL)
11/2 cups
grated Mozzarella cheese (375 mL)
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 oz cream cheese (60 g)
11/3 cups Gluten-Free Bake Mix 2 (325
mL)
1 egg
1/4 tsp Montreal® Chicken
Seasoning (1 mL)
INSTRUCTIONS:
Preheat
the oven to 400°F (200°C).
In
large bowl, place ground beef, onion, parsley and garlic. In small bowl, beat egg with fork. Add salt and black pepper; beat with
fork. Add to ground beef mixture and
combine well. Form meatballs from 2 tbsp
(30 mL) mixture. It will make 15, but
you only need 11 for the Miracle Dough.
Miracle Dough: In medium glass bowl, place Mozzarella cheese
and cream cheese; nuke 2 minutes. Place
Gluten-Free Bake Mix 2 on top.
In small bowl, beat egg with fork and beat in Montreal® Chicken
seasoning. Add to glass bowl and mix all
together well with a wooden spoon.
Divide dough into 11 equal pieces.
I use an electronic scale to be precise and they weigh around 1.3 oz (37
g) or 1.4 oz (40 g) each.
Flatten
ball into a circle on a cutting board.
Cover with plastic wrap and with a heaving rolling pin; roll each ball
out to about a 7-inch (17 cm) circle. If
at any time the dough becomes more resistant to rolling, nuke 10 seconds.
Wrap
each meatball with the circle of dough, but before doing so, place 2 tbsp (30
mL) grated Mozzarella cheese around the sides of the meatball. Place prepared meatballs on a parchment-lined
cookie sheet. Bake 20 minutes. For the 4 meatballs that are not encased,
remove after 15 minutes, top with some grated Mozzarella cheese and a sun-dried
tomato, if desired. Return to the oven
for 5 minutes to melt the cheese.
Helpful Hint: If by any chance you find the dough is too
sticky, you can work in about 1 tbsp (15 mL) coconut flour and that should do the
trick.
For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour. Use 3/4 cup (175 mL) of the mixture. Or, simply use 2/3 cup (150 mL) and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option.
Yield: 15 servings
1
serving
224.6
calories
14.6
g protein
16.4
g fat
0.1 g fiber
3.6
g net carbs
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