Cheese-Stuffed Keto Meatballs in Tomato Cream Sauce
Juicy beef meatballs stuffed with melted cheese, simmered in a rich tomato cream sauce for a comforting low-carb dinner. This italian-inspired keto (keto, low carb) ready in about 45 minutes blends (85% lean) ground beef, grated parmesan cheese, large 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 (85% lean) ground beef
- 4 oz, cut into 12 small cubes mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 large egg
- 1/4 cup almond flour
- 2, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup crushed tomatoes
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried oregano
- 2 tbsp chopped fresh basil
Instructions
- 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, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
- Step 2: Form mixture into 12 equal balls (about 2 oz each). Press a 1/3-inch cube of mozzarella cheese into the center of each ball and shape the meat around the cheese to seal.
- Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium heat. Add meatballs and brown on all sides, about 3 minutes per side.
- Step 4: Pour 1 cup crushed tomatoes, 1/2 cup heavy cream, and 1 tsp dried oregano over meatballs. Stir gently to combine sauce without disturbing meatballs.
- Step 5: Transfer skillet to oven and bake for 15 minutes until meatballs are cooked through and cheese is melted.
- Step 6: Remove from oven and sprinkle 2 tbsp chopped fresh basil over the top. Serve warm.
Frequently asked questions
How long does Cheese-Stuffed Keto Meatballs in Tomato Cream 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 Keto Meatballs in Tomato Cream 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 Keto Meatballs in Tomato Cream 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 Keto Meatballs in Tomato Cream 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 Keto Meatballs in Tomato Cream 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.
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