Cheese-Stuffed Meatballs with Spinach and Cream Sauce

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 (low carb), ready in about 40 minutes, pairs ground beef, mozzarella cheese, spinach 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.

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

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Ingredients

1 lb ground beef
4 oz, cut into 12 small cubes mozzarella cheese
3 cups fresh, chopped spinach
1 cup heavy cream
1/4 cup grated parmesan cheese
1 large egg
1/4 cup almond flour
2 cloves, minced garlic cloves
2 tbsp olive oil
1 tsp, divided salt
1/2 tsp, divided black pepper
1/2 tsp dried oregano

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Instructions

Step 1: In a large bowl, combine 1 lb ground beef, 1 large egg, 1/4 cup almond flour, 1/2 tsp salt, 1/4 tsp black pepper, 2 minced garlic cloves, and 1/2 tsp dried oregano. Mix gently until just combined.
Step 2: Divide the mixture into 12 equal portions. Flatten each portion, place one 4 oz mozzarella cube in the center, and carefully shape the meat around the cheese to form sealed meatballs.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 4-5 minutes per side until browned and cooked through. Remove meatballs and set aside.
Step 4: In the same skillet, add 3 cups chopped fresh spinach and sauté for 2-3 minutes until wilted. Pour in 1 cup heavy cream and 1/4 cup grated parmesan cheese, stirring continuously until the sauce thickens, about 4 minutes.
Step 5: Return meatballs to the skillet, spoon the spinach cream sauce over them, and cook together for 2 more minutes to meld flavors. Serve hot.