Dill Pickle Stuffed Meatballs

These meatballs feature a tender, savory meat shell that complements the snappy center of dill pickle and melted cheese. They are keto and low-carb friendly, making them a perfect crowd-pleasing appetizer for tailgates, holiday gatherings, or finger-food dinners. You can assemble them up to 24 hours in advance.

Ingredients

• 1 lb (450g) Ground Beef (80/20 lean-to-fat ratio)
• 1/2 lb (225g) Ground Pork
• 1 Large Egg (beaten)
• 1/2 cup Breadcrumbs (or crushed pork rinds / almond flour for Keto)
• 1/4 cup Dill Pickle Juice
• 2 cloves Garlic, finely minced
• 1 tsp Onion Powder
• 1 tsp Dried Dill Weed
• 1/2 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Black Pepper, freshly cracked
• 1/2 tsp Kosher Salt
• 16–18 Mini Dill Pickles (Baby Dills/Gherkins) or whole dill pickles cut into 3/4-inch bite-sized cubes
• 3 oz Sharp Cheddar Cheese (or Cream Cheese), cut into small 1/2-inch cubes
• 2 tbsp Unsalted Butter, melted (for glaze)
• 1 tbsp Dill Pickle Juice (for glaze)
• 1 tbsp Chopped Fresh Dill (for glaze)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil. For crispier bottoms, place an oven-safe wire rack inside the baking sheet and spray lightly with non-stick cooking spray.
2. Take your baby dill pickles or cut pickle cubes and place them on a double layer of paper towels. Pat them completely dry to prevent soggy meatballs.
3. In a large mixing bowl, combine the ground beef, ground pork, beaten egg, breadcrumbs (or pork rinds), pickle juice, minced garlic, onion powder, dried dill, garlic powder, smoked paprika, salt, and black pepper. Use clean hands to mix gently until all ingredients are just combined.
4. Divide the meat mixture into 16 to 18 equal portions (about 1.5 to 2 tablespoons each). Flatten one portion into a round disc, place one piece of dried pickle and one cube of cheddar cheese in the center. Fold the meat around the filling, pinching the seams tightly closed. Roll gently between your palms to form a smooth ball. Place onto the prepared baking sheet, leaving about 1 inch between meatballs.
5. Transfer the baking sheet to the center rack of your preheated oven. Bake for 18 to 20 minutes at 400°F (200°C) or until the internal temperature of the meat reaches 160°F (71°C).
6. While the meatballs bake, whisk together melted butter, 1 tbsp pickle juice, and chopped fresh dill. As soon as the meatballs come out of the oven, brush them lightly with the dill butter glaze. Allow the meatballs to rest for 5 minutes before serving.

Notes

Seal the seams tightly to prevent cheese from escaping. Choose sharp cheddar, Havarti, or pepper jack for flavor, or wrap cold block cream cheese around the pickle for a creamier center. Air Fryer Alternative: Set to 380°F (193°C) and air-fry for 12 to 14 minutes, shaking the basket gently halfway through.