Cheese-Stuffed Pork Meatballs with Spinach Cream Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender pork meatballs stuffed with melted cheese, served in a rich and creamy spinach sauce perfect for a hearty keto dinner. This Mediterranean-inspired keto recipe (low carb), ready in about 40 minutes, pairs ground pork, mozzarella cheese, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 590 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 ground pork
• 4 oz, cut into 1/2-inch cubes mozzarella cheese
• 1/4 cup, grated parmesan cheese
• 1 large egg
• 1/3 cup almond flour
• 2 cloves, minced garlic cloves
• 4 cups fresh, chopped spinach
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• to taste salt
• to taste black pepper
• 1/8 tsp, freshly grated nutmeg

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 lb ground pork, 1 large egg, 1/3 cup almond flour, 1/4 cup grated parmesan cheese, 2 minced garlic cloves, salt, and black pepper to taste. Mix gently until combined.
2. Step 2: Form the mixture into 12 equal balls, pressing a 1/2-inch cube of mozzarella cheese into the center of each and sealing the meat around it.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally until browned and cooked through.
4. Step 4: Remove meatballs and set aside. In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 4 cups chopped fresh spinach and sauté for 3-4 minutes until wilted.
5. Step 5: Pour in 1/2 cup heavy cream and add 1/8 tsp freshly grated nutmeg. Stir and cook for 2-3 minutes until the sauce thickens slightly. Season with salt and black pepper.
6. Step 6: Return the meatballs to the skillet and spoon the spinach cream sauce over them. Cook together for 2 minutes to meld flavors before serving.