These meatballs are ground beef mixed with chopped spinach, Parmesan, mozzarella and almond flour, each wrapped around a small cube of mozzarella so there is a melted center. They are browned in an oven-safe skillet, covered in sugar-free marinara and finished in a 400°F oven. Almond flour binds them in place of breadcrumbs, which keeps the carbohydrates at 4 grams per serving on the card.
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The recipe serves 4 and takes 40 minutes, with 15 minutes of prep and 25 of cooking. It all happens in one bowl and one skillet.
What Goes into the Meatballs
- Ground beef (1 pound): the base. Ground turkey or chicken works for a lighter version.
- Fresh spinach (1 cup, chopped): adds color and a mild green flavor.
- Mozzarella (1/2 cup shredded, plus small cubes for the centers) and Parmesan (1/4 cup, grated): the shredded mozzarella and Parmesan go into the mix, and the cubes make the melted center.
- Almond flour (1/4 cup) and 1 large egg: the low-carb binder, with the egg holding the shape.
- Seasoning: 2 cloves of minced garlic, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Sugar-free marinara (1 cup) and olive oil (1 tablespoon): the oil is for browning, and the marinara goes over the meatballs for baking.
Forming the Meatballs
Prep the spinach, garlic and cheeses before you begin. Mix the beef, spinach, shredded mozzarella, Parmesan, almond flour, egg, garlic, Italian seasoning, salt and pepper by hand until everything is well combined.
Take a small amount of the mixture and flatten it in your palm. Put a small cube of mozzarella in the center and wrap the meat around it into a ball. Keep the meatballs a similar size so they cook evenly. An ice cream scoop helps with that.
Browning and Baking
Heat the olive oil in a large oven-safe skillet over medium heat and brown the meatballs for about 5 minutes, turning them so they color on all sides. Pour the marinara over the top and move the skillet to the oven at 400°F. Bake for 15 to 20 minutes, until the meatballs are cooked through and the cheese is melted. Let them cool for a few minutes before serving.
Ground beef is done at an internal temperature of 160°F (70°C). You can also look for browned outsides, melted and bubbly cheese, and no pink in the center when one is cut open.
Ways to Change Them
- Herbs: mix in chopped fresh basil or parsley.
- Meat: ground chicken or turkey in place of the beef.
- Cheese: cheddar, feta or pepper jack. Cheddar adds sharpness and feta adds tang.
- Vegetables: diced bell peppers mixed into the meat add crunch and sweetness.
What to Serve with Them
Zucchini noodles or roasted spaghetti squash soak up the marinara and keep the plate low in carbs. A green salad of mixed greens, cucumbers and cherry tomatoes with an olive oil dressing balances the richness. Sparkling water with lemon is a simple drink to go with it.
Time and Nutrition
Prep is 15 minutes, cooking is 25 minutes and the total is 40 minutes. The card lists 350 calories, 24 grams of fat (10 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 28 grams of protein and 500 milligrams of sodium, with a serving size of 1 meatball.
FAQ
Can I freeze them?
Yes. Cool the cooked meatballs completely, then freeze them in an airtight container or freezer bag with parchment paper between the layers. They keep for up to three months. Reheat in the oven or microwave until warmed through.
How long do leftovers keep?
Up to three days in an airtight container in the refrigerator.
What can replace the almond flour?
Coconut flour or ground flaxseed. Coconut flour is more absorbent, so start with half the amount and add more as needed. Flaxseed adds a nutty flavor.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Mozzarella-Stuffed Spinach Meatballs are Delicious!
Ingredients
Instructions
Preheat the oven to 400°F.
In a large bowl, combine ground beef, chopped spinach, mozzarella cheese, Parmesan cheese, almond flour, egg, garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
Using your hands, take a small amount of the meat mixture and flatten it in your palm. Place a small cube of mozzarella in the center and wrap the meat around it, forming a ball. Repeat with the remaining mixture.
Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook for about 5 minutes, turning occasionally until browned on all sides.
Pour the marinara sauce over the meatballs and transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the meatballs are cooked through and the cheese is melted.
Let the meatballs cool for a few minutes before serving.
Notes
For added flavor, try mixing in some chopped fresh herbs like basil or parsley.
You can substitute ground turkey or chicken for a lighter option.
Serve with zucchini noodles for a complete meal.
Nutrition
| Serving Size | 1 meatball |
|---|---|
| Calories | 350 calories |
| Sugar Content | 1g |
| Sodium Content | 500mg |
| Fat Content | 24g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 14g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 1g |
| Protein Content | 28g |
| Cholesterol Content | 90mg |