Cheese-Stuffed Turkey Meatballs in Tomato Cream Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Juicy turkey meatballs stuffed with mozzarella cheese, simmered in a rich tomato cream sauce, ideal for a keto dinner. This Italian-inspired keto recipe (low carb), ready in about 45 minutes, blends ground turkey, mozzarella cheese, egg 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 380 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.

Ingredients

• 1 lb ground turkey
• 4 oz, cut into 16 small cubes mozzarella cheese
• 1 large egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 minced garlic cloves
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 14 oz can crushed tomatoes
• 1/3 cup heavy cream
• 1 tsp Italian seasoning

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Instructions

1. Step 1: In a large bowl, combine 1 lb ground turkey, 1 large egg, 1/4 cup almond flour, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper; mix gently until just combined.
2. Step 2: Divide the mixture into 16 equal portions; flatten each portion, place a 1/4 oz cube of mozzarella cheese (total 4 oz) in the center, and shape into a meatball sealing the cheese inside.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
4. Step 4: Add the meatballs and cook for 4-5 minutes, turning occasionally, until browned on all sides.
5. Step 5: Pour in a 14 oz can of crushed tomatoes and add 1 tsp Italian seasoning; reduce heat to low and cover, simmering for 15 minutes until meatballs are cooked through.
6. Step 6: Stir in 1/3 cup heavy cream and cook uncovered for 2-3 minutes until the sauce is creamy and coats the meatballs.
7. Step 7: Serve hot garnished with extra parsley if desired.