Cheese-Stuffed Meatballs in Creamy Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy ground beef meatballs stuffed with mozzarella, simmered in a rich, creamy tomato sauce, perfect for a hearty keto-friendly dinner. This italian-inspired keto (keto, low carb) ready in about 40 minutes blends 80% 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 520 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.

Prep: 20 min Cook: 20 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb ground beef, 1 large egg, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined.
  2. Step 2: Form the mixture into 12 equal-sized meatballs, pressing a 1/2-inch cube of mozzarella cheese into the center of each, sealing the meat around the cheese completely.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat until hot but not smoking.
  4. Step 4: Add the meatballs and cook for 5-6 minutes, turning occasionally until browned on all sides but not cooked through.
  5. Step 5: Remove the meatballs and set aside. In the same skillet, add remaining 1 minced garlic clove and 1/4 cup tomato paste, sautéing for 1-2 minutes until fragrant and slightly caramelized.
  6. Step 6: Stir in 1 cup water and 1/2 cup heavy cream, scraping the skillet bottom to release browned bits, and bring the sauce to a gentle simmer.
  7. Step 7: Return the meatballs to the skillet, cover, and simmer gently for 10 minutes until meatballs are cooked through and the sauce thickens and coats the meatballs.
  8. Step 8: Stir in 1/4 cup chopped fresh basil and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper before serving.

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Frequently asked questions

How long does Cheese-Stuffed Meatballs in Creamy Tomato Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cheese-Stuffed Meatballs in Creamy Tomato 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 Meatballs in Creamy Tomato 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 Meatballs in Creamy Tomato 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 Meatballs in Creamy Tomato 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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