Cheese-Stuffed Italian Meatballs in Tomato Basil Sauce
Juicy, keto-friendly Italian meatballs stuffed with mozzarella cheese simmered in a fragrant low-carb tomato basil sauce. This Italian-inspired keto recipe (low carb), ready in about 45 minutes, blends ground beef, mozzarella 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 480 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 mozzarella cheese
- 1 large egg
- 1/4 cup almond flour
- 1/4 cup grated parmesan cheese
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 14 oz canned diced tomatoes (no sugar added)
- 1/4 cup chopped fresh basil
- 1/2 tsp onion powder
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, mix 1 lb ground beef, 1 large egg, 1/4 cup almond flour, 1/4 cup grated parmesan cheese, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until just combined.
- Step 2: Form mixture into 12 meatballs about 1 1/2 inches in diameter. Press a 1/2-inch cube of mozzarella cheese into the center of each meatball and reshape tightly around the cheese.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 3-4 minutes per side until browned but not fully cooked through.
- Step 4: Add 14 oz canned diced tomatoes, 1/2 tsp onion powder, and 1/4 cup chopped fresh basil to the skillet. Reduce heat to low and simmer meatballs in sauce for 15 minutes until cooked through and sauce thickens.
Frequently asked questions
How long does Cheese-Stuffed Italian Meatballs in Tomato Basil Sauce take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cheese-Stuffed Italian Meatballs in Tomato Basil 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 Cheese-Stuffed Italian Meatballs in Tomato Basil 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 Cheese-Stuffed Italian Meatballs in Tomato Basil 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 Cheese-Stuffed Italian Meatballs in Tomato Basil 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.
