Cheese-Stuffed Meatballs in Low-Carb Tomato Sauce

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender ground beef meatballs stuffed with melting mozzarella, simmered in a savory, herb-infused keto tomato sauce. This Italian-inspired keto recipe (low carb), ready in about 45 minutes, blends ground beef, mozzarella cheese, 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 420 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 1/2 cups canned crushed tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh basil leaves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a bowl, combine 1 lb ground beef, 1 large egg, 1/4 cup almond flour, 1/4 cup grated parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 3 minced garlic cloves; mix gently until just combined.
2. Step 2: Form mixture into 12 equal portions, flatten each in your palm, place one 1/2-inch cube of mozzarella cheese in center, and carefully seal into a ball.
3. Step 3: Place meatballs on a baking sheet lined with parchment paper and bake for 15 minutes until browned and cooked through.
4. Step 4: While meatballs bake, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 1/2 cups canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp salt; simmer for 10 minutes until sauce thickens slightly.
5. Step 5: Transfer baked meatballs to the skillet with tomato sauce and gently coat, simmering together for 3 minutes to meld flavors.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh basil leaves before serving.