Keto Almond Meal Vegetarian Stuffing Balls
Herb-packed vegetarian stuffing balls made with almond meal instead of traditional breadcrumbs for a keto-friendly twist. Sundried tomatoes, fresh sage, and rosemary create savory Mediterranean flavors, while walnuts add satisfying crunch. Perfect as a low-carb holiday side dish or appetizer that delivers all the comfort of classic stuffing in bite-sized portions. The almond meal base keeps them gluten-free while maintaining the perfect tender texture that holds together beautifully when baked until golden.
Ingredients
- 4 piece sundried tomatoes, finely chopped
- 1 small raw egg, beaten
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon walnuts, chopped
- 1 tablespoon olive oil
- 1 tablespoon sage, fresh, chopped
- 1 teaspoon lemon peel or zest, raw
- ½ tablespoon rosemary, fresh, chopped
- ¼ medium red onion, finely chopped
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 3 ounce almond meal
Instructions
- 1
Preheat oven to 380 degrees Fahrenheit
- 2
Finely chop the onion, sage and rosemary and mince the garlic
- 3
Melt the butter in a small pan over medium heat and add the chopped herbs, onion and garlic, sweating until tender
- 4
Set aside to cool
- 5
Add the cooled mixture to a mixing bowl
- 6
Finely chop the tomatoes and add to the bowl along with the walnuts, almond meal and lemon zest
- 7
Season with salt and pepper and stir well to combine
- 8
Beat the egg and add to the mixture
- 9
Stir well, binding the mixture together
- 10
Using your hands, roll the stuffing into 12 even balls
- 11
Arrange the stuffing balls across a shallow baking tray and drizzle with olive oil
- 12
Bake for 10-12 minutes until cooked through and golden brown all over
Tips
Let the herb mixture cool completely before mixing with other ingredients to prevent the egg from cooking prematurely.
Wet your hands slightly when rolling the balls to prevent the mixture from sticking and create smoother shapes.
Space the balls evenly on the baking tray to ensure uniform browning and cooking.
Good to Know
Refrigerate covered for up to 3 days
Can be formed and refrigerated up to 24 hours before baking
Serve warm as a side dish or appetizer
Common Mistakes
Don't skip cooling the herb mixture to avoid scrambling the egg when mixing
Avoid overbaking to prevent dry, tough texture
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can form the balls and refrigerate them covered for up to 24 hours before baking. You may need to add 1-2 extra minutes to the baking time if cooking from cold.
What if my mixture is too wet to form balls?
Add more almond meal, one tablespoon at a time, until the mixture holds together. If too dry, add a small amount of beaten egg or melted butter.
How long do these keep?
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.