Cheddar-Stuffed Keto Meatballs in Tomato Cream Sauce
Juicy ground beef meatballs stuffed with sharp cheddar, simmered in a rich, low-carb creamy tomato sauce perfect for keto dinners. This italian-inspired keto (keto, low carb) ready in about 40 minutes blends ground beef, large egg, almond flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 500 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 4 oz cut into 1/2-inch cubes sharp cheddar cheese
- 1 large egg
- 1/4 cup almond flour
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil leaves
Instructions
- Step 1: In a large bowl, combine 1 lb ground beef, 1 large beaten egg, 1/4 cup almond flour, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
- Step 2: Using your hands, form the mixture into 12 equal-sized balls. Press a 1/2-inch cube of sharp cheddar cheese into the center of each meatball and shape the meat around the cheese to seal it inside.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 3-4 minutes per side until browned on all sides but not fully cooked through. Remove meatballs and set aside.
- Step 4: In the same skillet, add 1 cup crushed tomatoes and cook over medium heat for 3 minutes, stirring occasionally.
- Step 5: Stir in 1/2 cup heavy cream and 1/4 cup chopped fresh basil, simmering for 2 minutes until the sauce thickens slightly.
- Step 6: Return the meatballs to the skillet, cover, and cook for an additional 8 minutes until meatballs are cooked through and the cheese inside is melted. Serve hot with sauce spooned over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheddar-Stuffed Keto Meatballs in Tomato Cream Sauce take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cheddar-Stuffed Keto Meatballs in Tomato Cream Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cheddar-Stuffed Keto Meatballs in Tomato Cream Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheddar-Stuffed Keto Meatballs in Tomato Cream Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheddar-Stuffed Keto Meatballs in Tomato Cream Sauce keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
