Cheese-Stuffed Keto Meatballs with Tomato Cream Sauce
Juicy beef meatballs stuffed with melted mozzarella, simmered in a rich, creamy tomato sauce low in carbs. This italian-inspired keto (keto, low-carb) ready in about 45 minutes blends 85% 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 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 1/2-inch cubes mozzarella cheese
- 1 large egg
- 1/4 cup almond flour
- 1/4 cup grated parmesan cheese
- 3 cloves, minced garlic cloves
- 1 tsp dried Italian seasoning
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 tbsp olive oil
- 6 oz tomato paste
- 1/2 cup heavy cream
- 1 cup water
- 1/4 cup chopped, for garnish fresh basil
Instructions
- Step 1: In a large bowl, combine 1 lb ground beef, 1 large egg, 1/4 cup almond flour, 1/4 cup grated parmesan cheese, 3 minced garlic cloves, 1 tsp dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined.
- Step 2: Divide meat mixture into 12 equal portions. Flatten each portion and place one 1/2-inch cube of mozzarella cheese in the center, then fold meat around it to form a sealed ball.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 8 minutes total. Remove meatballs and set aside.
- Step 4: In the same skillet, stir in 6 oz tomato paste, 1 cup water, 1/2 cup heavy cream, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 3-4 minutes until sauce thickens slightly.
- Step 5: Return meatballs to the skillet, spoon sauce over them, cover, and simmer on low heat for 10 minutes until cooked through.
- Step 6: Garnish with 1/4 cup chopped fresh basil before serving.
Frequently asked questions
How long does Cheese-Stuffed Keto Meatballs with 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 with 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 with 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 with 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 with 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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