Cheddar-Stuffed Keto Meatballs in Tomato Cream Sauce

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 recipe (low carb), ready in about 40 minutes, blends ground beef, sharp cheddar cheese, egg 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: In the same skillet, add 1 cup crushed tomatoes and cook over medium heat for 3 minutes, stirring occasionally.
5. 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.
6. 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.