Cheese-Stuffed Keto Meatballs with Zucchini Ribbons
Juicy ground beef meatballs stuffed with melted cheese, served over lightly sautéed zucchini ribbons for a hearty low-carb meal. This italian-inspired keto (keto, low carb) ready in about 37 minutes pairs ground beef (80/20), mozzarella cheese cubes, parmesan cheese grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (80/20)
- 1/2 cup mozzarella cheese cubes
- 1/4 cup parmesan cheese grated
- 1 large egg
- 1/4 cup almond flour
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 peeled into ribbons medium zucchini
- 2 tbsp olive oil
- 1/4 cup chopped fresh basil leaves
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 tsp garlic powder, 1 tsp dried Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup grated parmesan cheese. Mix gently until combined.
- Step 2: Form mixture into 8 equal portions. Flatten each portion, place 1 tbsp mozzarella cheese cubes in center, and carefully shape meat around cheese to seal, forming meatballs.
- Step 3: Place meatballs on a parchment-lined baking sheet and bake for 20-22 minutes until browned and cooked through.
- Step 4: While meatballs bake, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 peeled medium zucchini ribbons and sauté for 3-4 minutes until tender but still slightly firm.
- Step 5: Remove meatballs from oven and serve over zucchini ribbons, garnished with 1/4 cup chopped fresh basil leaves.
Frequently asked questions
How long does Cheese-Stuffed Keto Meatballs with Zucchini Ribbons take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheese-Stuffed Keto Meatballs with Zucchini Ribbons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef (80/20) from drying out.
Can I substitute ingredients in Cheese-Stuffed Keto Meatballs with Zucchini Ribbons?
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 Zucchini Ribbons 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 Zucchini Ribbons 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
