Cheese-Stuffed Meatballs with Zucchini Marinara

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Juicy ground beef meatballs stuffed with melting mozzarella, simmered in a low-carb tomato zucchini sauce for a hearty keto dinner. This Italian-inspired keto recipe (low carb), ready in about 50 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 480 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 (85% lean) ground beef
• 4 oz, cut into 16 small cubes mozzarella cheese
• 1/4 cup, grated parmesan cheese
• 1 large egg
• 1/3 cup almond flour
• 3, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 medium, diced zucchini
• 1 cup canned crushed tomatoes
• 1 small, finely chopped onion
• 1/4 cup, chopped fresh basil

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Instructions

1. Step 1: In a large bowl, combine 1 lb ground beef, 1/4 cup grated parmesan cheese, 1 large egg, 1/3 cup almond flour, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until combined.
2. Step 2: Form mixture into 16 equal portions and flatten each into a disc. Place a 1/4 oz mozzarella cheese cube in the center and wrap the meat around it, sealing completely to form stuffed meatballs.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 8 minutes total. Remove and set aside.
4. Step 4: In the same skillet, add 1 finely chopped small onion and 1 minced garlic clove, sauté for 2-3 minutes until translucent and fragrant.
5. Step 5: Add 2 diced medium zucchinis and cook for 4-5 minutes until tender. Stir in 1 cup canned crushed tomatoes and 1/4 cup chopped fresh basil. Simmer for 5 minutes until sauce thickens slightly.
6. Step 6: Return meatballs to skillet, cover, and simmer in sauce for 8-10 minutes until meatballs are cooked through and cheese inside is melted. Serve hot.