Meatball Stuffed Tomato

Lynn Socko


Another stuffed tomato idea. This is a great way to use leftover meatballs.

This is also a great low carb dish.
A late thought, but you could leave out the butter and/or olive oil in the sauce and cook the veggies in a little low sodium chicken broth. Hence making it even lighter!


★★★★★ 2 votes

5 Min
20 Min


  • 20
    mini turkey meatballs-see link below
  • 4
  • 2 Tbsp
    each of unsalted butter and olive oil
  • 3 clove
    garlic cloves, crushed
  • 1/2
    onion, chopped
  • 8
    mushrooms, sliced
  • 1 c
    chicken or turkey stock-homemade or low sodium
  • 1-2 Tbsp
  • ·
    asagio or parmesan cheese, grated
  • ·
    salt & pepper to taste

How to Make Meatball Stuffed Tomato


  1. Cut top of tomatoes off and scoup out insides. Set aside.
  2. For Sauce: Place onions and garlic in skillet with olive oil & butter. Cook over low heat till onions are tender. Add mushrooms. Now mix together 1 c. of room temp. chicken or turkey broth with 1-2 Tbsp. of cornstarch. Mix well and add to veggie mix. Stir well and let thicken. Place meatballs in skillet and reheat.
  3. OPT: Place tomato on plate in micro and cook for about 2 min. Stuff with meatballs and veggie sauce. Top with grated parmesan.
  4. More stuffed tomato recipes you might want to check out:
    Stuffed Tomato Delight

    Steak and Veggie Stuffed Tomatoes

    Cheesy pasta stuffed tomatoes

Printable Recipe Card

About Meatball Stuffed Tomato

Course/Dish: Turkey Other Sauces
Other Tag: Healthy

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