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Keto Mozzarella Stuffed Spinach Meatballs

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Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Intensity: Medium
Servings: 4 (Makes approx. 16-18 meatballs)

These aren’t just your average meatballs. Imagine sinking your teeth into a tender, juicy meatball, rich with Italian herbs and savory spinach, only to discover a hidden pocket of perfectly melted, gooey mozzarella cheese at its center. This is a low-carb dream come true!

Perfect for a satisfying weeknight dinner or a crowd-pleasing appetizer, these Keto Mozzarella Stuffed Spinach Meatballs are packed with flavor and healthy fats to keep you feeling full and on track with your goals. Say goodbye to dry, boring keto meals and hello to a dish that feels indulgent while being completely guilt-free.

Why You’ll Love This Recipe

  • Low-Carb & Keto-Friendly: Uses almond flour instead of breadcrumbs to keep the carbs low without sacrificing texture.

  • Incredibly Juicy: The combination of ground beef, pork, and a “panade” (almond flour and cream mixture) ensures these meatballs are exceptionally moist.

  • Gooey Cheese Center: That beautiful stretch of melted mozzarella in every bite is pure magic.

  • Meal Prep Hero: Make a double batch! They freeze beautifully for quick and easy meals later on.

Ingredients

For the Meatballs:

  • 1 lb (450g) ground beef (80/20 recommended for juiciness)

  • 1/2 lb (225g) ground pork (adds fat and flavor)

  • 1 cup (30g) fresh spinach, finely chopped

  • 1/2 cup (56g) super-fine almond flour

  • 1/2 cup (50g) grated Parmesan cheese

  • 1 large egg, lightly beaten

  • 2 tbsp heavy cream

  • 3 cloves garlic, minced

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp red pepper flakes (optional, for a little heat)

For the Filling & Cooking:

  • 4 oz (113g) low-moisture mozzarella cheese, cut into 16-18 small cubes (approx. 1/2-inch cubes)

  • 2 tbsp olive oil (or avocado oil), for searing

  • 2 cups (480ml) sugar-free marinara sauce (look for one with low carbs, like Rao’s Homemade)

For Garnish (Optional):

  • Fresh basil leaves, chiffonade

  • Extra grated Parmesan cheese

Instructions

Step 1: Prep the Spinach

The key to great spinach meatballs is removing as much moisture as possible from the greens. Place the finely chopped spinach in a clean kitchen towel or a few layers of paper towel. Gather the edges and twist firmly over the sink to squeeze out the bright green liquid. You’ll be surprised how much comes out! Set the dry spinach aside. This step prevents soggy meatballs.

Step 2: Create the Meatball Base

In a large mixing bowl, combine the ground beef, ground pork, and the squeezed-dry spinach. Add the almond flour, grated Parmesan cheese, beaten egg, heavy cream, minced garlic, oregano, basil, salt, pepper, and red pepper flakes (if using).

Use your hands to gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough. You want everything evenly distributed.

Step 3: Assemble the Stuffed Meatballs

This is the fun part!

  1. Take a small handful of the meat mixture (about 2 tablespoons) and flatten it into a patty in the palm of your hand.

  2. Place one cube of mozzarella cheese in the center of the patty.

  3. Gently fold the meat mixture around the cheese, carefully sealing the edges so the cheese is completely enclosed. Roll it between your palms to form a smooth, round ball. Repeat with the remaining mixture and cheese cubes. You should have 16-18 meatballs.

Step 4: Sear the Meatballs

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the meatballs in the skillet in a single layer, making sure not to overcrowd the pan (you may need to do this in two batches). Sear for 2-3 minutes per side, turning gently with tongs, until all sides are nicely browned. The meatballs do not need to be cooked through at this point. Use a slotted spoon to transfer the seared meatballs to a plate.

Step 5: Simmer in Sauce

Carefully drain off any excess fat from the skillet, leaving about 1 tablespoon behind for flavor. Reduce the heat to low. Pour in the sugar-free marinara sauce, scraping the bottom of the pan with a wooden spoon to deglaze and release all those delicious browned bits (fond).

Gently return the seared meatballs to the skillet, nestling them into the sauce. Increase the heat to bring the sauce to a gentle simmer, then immediately reduce the heat to low, cover the skillet, and let them cook for 15-20 minutes, or until the meatballs are cooked through and the cheese inside is gloriously melted.

Step 6: Serve

Serve the meatballs hot, generously spooned with the marinara sauce from the skillet. Garnish with fresh basil and a sprinkle of extra Parmesan cheese, if desired.

Recipe Notes & Tips

  • Make it Dairy-Free: Use your favorite dairy-free mozzarella and Parmesan alternatives. Ensure the heavy cream is replaced with full-fat canned coconut milk.

  • Baking Alternative: To make this even easier, you can bake the meatballs instead of searing. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, then transfer them to a pot with simmering sauce for 5-10 minutes.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

  • Freezing: To freeze, arrange the cooked and cooled meatballs in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat gently in a saucepan with a little extra sauce.

Nutrition Information

*Please note that the following nutrition information is an estimate and will vary based on the specific brands of ingredients used and any alterations made to the recipe. It is calculated for 1 serving (4-5 meatballs with sauce).*

  • Calories: 585 kcal

  • Fat: 44g

  • Carbohydrates: 8g

  • Fiber: 2g

  • Net Carbs: 6g

  • Protein: 38g

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