Cheddar-Stuffed Keto Meatballs with Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy beef meatballs filled with melted cheddar cheese, served over sautéed zucchini noodles for a satisfying low-carb meal. This italian-inspired keto (keto, low carb) ready in about 40 minutes pairs 85% lean ground beef, large egg, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 20 min Serves 4 Italian cuisine 510 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, combine 1 lb ground beef, 1 large egg, 1/4 cup almond flour, 1/4 cup grated parmesan cheese, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper; mix gently until just combined.
  2. Step 2: Form the mixture into 12 equal portions, flatten each into a patty, place a 1/2-inch cube of sharp cheddar cheese in the center, and fold the meat around the cheese, rolling into a ball.
  3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat; add the meatballs and sear for 2-3 minutes per side until browned.
  4. Step 4: Transfer the skillet to the preheated oven and bake the meatballs for 10 minutes until cooked through and cheese is melted.
  5. Step 5: While meatballs bake, melt 2 tbsp butter in a separate large skillet over medium heat; add 3 spiralized medium zucchinis and sauté for 4-5 minutes until just tender but still firm.
  6. Step 6: Divide the zucchini noodles among plates, top with the cheddar-stuffed meatballs, and garnish with 2 tbsp chopped fresh parsley.

Equipment for this recipe

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Frequently asked questions

How long does Cheddar-Stuffed Keto Meatballs with Zucchini Noodles take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheddar-Stuffed Keto Meatballs with Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 85% lean ground beef from drying out.

Can I substitute ingredients in Cheddar-Stuffed Keto Meatballs with Zucchini Noodles?

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 with Zucchini Noodles 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 with Zucchini Noodles keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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