Cheese-Stuffed Meatballs with Creamy Spinach Sauce
Juicy ground beef meatballs stuffed with melted mozzarella, served in a rich spinach cream sauce perfect for a keto dinner. This mediterranean-inspired keto (keto, high protein) 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.
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
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, 1 tsp salt, 1/4 tsp black pepper, and 2 minced garlic cloves; mix gently until just combined.
- 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.
- 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.
- 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.
- Step 5: Add 5 cups fresh spinach leaves, stirring until wilted, about 2 minutes.
- 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.
- Step 7: Return meatballs to skillet, spoon sauce over them, and cook for an additional 2 minutes to heat through before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheese-Stuffed Meatballs with Creamy Spinach 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 with Creamy Spinach 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 with Creamy Spinach 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 with Creamy Spinach 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 with Creamy Spinach Sauce keto?
Yes — this recipe is tagged keto, high protein, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
