Cheddar-Stuffed Meatballs with Creamy Spinach Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Juicy ground beef meatballs stuffed with sharp cheddar cheese, simmered in a rich, creamy spinach sauce for a satisfying keto meal. This american-inspired keto (low carb) ready in about 40 minutes blends 80% lean 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 520 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, 80% lean ground beef
• 4 oz, cut into 1/2-inch cubes sharp cheddar cheese
• 1 large egg
• 1/4 cup almond flour
• 1/4 cup, grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp unsalted butter
• 5 cups, roughly chopped fresh spinach
• 1 cup heavy cream
• 2 oz cream cheese
• 2, minced garlic cloves

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, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined.
2. Step 2: Form the mixture into 12 equal portions. Flatten each portion in your palm, place a 1/2-inch cube of sharp cheddar cheese (total 4 oz divided) in the center, and carefully mold the meat around the cheese to seal completely.
3. Step 3: Place the stuffed meatballs on a parchment-lined baking sheet and bake for 18-20 minutes until cooked through and browned.
4. Step 4: Meanwhile, melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
5. Step 5: Add 5 cups roughly chopped fresh spinach and cook until wilted, about 3 minutes. Pour in 1 cup heavy cream and add 2 oz cream cheese, stirring until the cream cheese melts and the sauce thickens, about 4 minutes.
6. Step 6: Season the sauce with remaining 1/2 tsp salt and 1/4 tsp black pepper. Add baked meatballs to the skillet and gently coat them in the creamy spinach sauce.
7. Step 7: Serve the cheddar-stuffed meatballs warm with plenty of sauce spooned over the top.