Cheese-Stuffed Keto Meatballs in Tomato Basil Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy ground beef meatballs stuffed with melted mozzarella, 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, parmesan cheese 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 450 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, 85% lean ground beef
• 4 oz, cut into 1/2-inch cubes mozzarella cheese
• 1/4 cup, grated parmesan cheese
• 1 large egg
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 14 oz canned crushed tomatoes
• 1/4 cup, chopped fresh basil leaves
• 2 cloves minced garlic

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, mix 1 lb ground beef, 1 large egg, 1/4 cup almond flour, 1/4 cup grated parmesan cheese, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper until combined.
2. Step 2: Shape the mixture into 12 equal balls, pressing a 1/2-inch cube of mozzarella cheese into the center of each, then sealing the meat around the cheese completely.
3. Step 3: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add the meatballs and brown on all sides for 5 minutes.
4. Step 4: Remove meatballs briefly from the pan. In the same skillet, sauté 2 minced garlic cloves in the remaining oil for 1 minute until fragrant.
5. Step 5: Pour in 14 oz canned crushed tomatoes and add 1/4 cup chopped fresh basil leaves. Stir and bring the sauce to a simmer.
6. Step 6: Return the meatballs to the skillet, spoon some sauce over them, and place the skillet in the oven. Bake for 15 minutes until meatballs are cooked through and cheese is melted.
7. Step 7: Serve warm with extra basil garnish for a hearty keto-friendly dinner.