Cheese-Stuffed Meatballs with Spinach and Mozzarella
Moist ground beef meatballs stuffed with gooey mozzarella cheese and fresh spinach, baked until golden and perfect for a keto-friendly meal. This italian-inspired keto (low carb) ready in about 35 minutes pairs 85% lean ground beef, finely chopped fresh spinach, grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1 cup, finely chopped fresh spinach
- 8 oz, cut into 1/2-inch cubes mozzarella cheese
- 1/4 cup, grated parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, combine 1 lb ground beef, 1 cup finely chopped fresh spinach, 1/4 cup grated parmesan cheese, 1 large egg, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until ingredients are just combined.
- Step 2: Form the mixture into 8 equal portions. Flatten each into a patty and place a 1/2-inch cube of mozzarella cheese in the center. Fold the meat around the cheese and roll to form a sealed ball.
- Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs and sear for 2-3 minutes per side until browned all over.
- Step 4: Transfer the skillet to the preheated oven and bake the meatballs for 12-15 minutes until cooked through and the cheese inside is melted and gooey. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheese-Stuffed Meatballs with Spinach and Mozzarella take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheese-Stuffed Meatballs with Spinach and Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 85% lean ground beef from drying out.
Can I substitute ingredients in Cheese-Stuffed Meatballs with Spinach and Mozzarella?
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 Spinach and Mozzarella 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 Spinach and Mozzarella low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
