Cheese-Stuffed Meatballs with Creamy Spinach Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Juicy ground beef meatballs stuffed with melted mozzarella, served in a rich spinach cream sauce perfect for a keto dinner. This Mediterranean-inspired keto recipe (high protein), ready in about 40 minutes, pairs ground beef, mozzarella cheese, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 (80% lean) ground beef
• 4 oz, cut into 1/2-inch cubes mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1/4 cup almond flour
• 3, minced garlic cloves
• 5 cups fresh spinach leaves
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp olive oil

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Instructions

1. 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, 1 tsp salt, 1/4 tsp black pepper, and 2 minced garlic cloves; mix gently until just combined.
2. Step 2: Form the mixture into 12 equal balls, 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; add the meatballs and cook for 8-10 minutes, turning occasionally to brown all sides and cook through.
4. Step 4: Remove meatballs from skillet and set aside. In the same skillet, melt 2 tbsp butter over medium heat, add remaining 1 minced garlic clove and sauté for 30 seconds until fragrant.
5. Step 5: Add 5 cups fresh spinach leaves, stirring until wilted, about 2 minutes.
6. Step 6: Pour in 1 cup heavy cream, season with 1/2 tsp salt and 1/4 tsp black pepper, and simmer for 3-4 minutes until sauce thickens slightly.
7. Step 7: Return meatballs to skillet, spoon sauce over them, and cook for an additional 2 minutes to heat through before serving.