Cheese-Stuffed Meatballs with Spinach and Tomato Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy beef meatballs stuffed with melted cheese simmered in a rich, creamy tomato and spinach sauce make a comforting and keto-friendly dinner option. This italian-inspired beef (keto, low carb) ready in about 45 minutes blends ground beef, large egg, grated parmesan cheese 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 480 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.

Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, combine 1 lb ground beef, 1 large egg, 1/4 cup grated parmesan cheese, 1/4 cup almond flour, 2 large minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
  2. Step 2: Divide the meat mixture into 12 equal portions. Flatten each portion in your palm, place a 1/2-inch cube of mozzarella cheese in the center, and carefully fold the meat around the cheese to form sealed meatballs.
  3. Step 3: Heat 2 tbsp olive oil in a large oven-proof skillet over medium-high heat. Add meatballs and sear for 2-3 minutes per side until browned all over.
  4. Step 4: Remove meatballs from skillet and set aside. In the same skillet, add 1 cup canned crushed tomatoes, 2 cups chopped fresh spinach, 1/2 cup heavy cream, and 1 tsp dried Italian seasoning. Stir and cook over medium heat for 3-4 minutes until spinach wilts and sauce thickens slightly.
  5. Step 5: Return meatballs to the skillet, spoon sauce over them, and transfer skillet to preheated oven. Bake for 10-12 minutes until meatballs are cooked through and cheese inside is melted.
  6. Step 6: Serve meatballs hot with sauce spooned over.

Frequently asked questions

How long does Cheese-Stuffed Meatballs with Spinach and Tomato Cream Sauce take to make?

Total time is about 45 minutes (20 min prep + 25 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 Spinach and Tomato Cream 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 Spinach and Tomato Cream 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 Spinach and Tomato Cream 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 Spinach and Tomato Cream Sauce keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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