🧀 Keto Mozzarella Stuffed Spinach Meatballs
⏱ Time
- Prep: 15 minutes
- Cook: 20–25 minutes
- Total: ~40 minutes
🍽 Servings
4 servings (about 12–14 meatballs)
🛒 Ingredients
- 1 lb ground beef (or half beef, half Italian sausage)
- 1 cup fresh spinach, finely chopped (or ½ cup frozen, squeezed dry)
- ½ cup grated Parmesan cheese
- ½ cup almond flour
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4–5 oz mozzarella cheese, cut into 12–14 small cubes
- 1 tablespoon olive oil (if pan-searing)
Optional for Serving
- Low-carb marinara sauce
- Extra shredded mozzarella
- Fresh basil or parsley
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2️⃣ Make the mixture
In a large bowl, combine:
- Ground beef
- Spinach
- Parmesan
- Almond flour
- Egg
- Garlic
- Italian seasoning
- Salt & pepper
Mix until just combined (don’t overmix).
3️⃣ Stuff the meatballs
- Scoop about 2 tablespoons of mixture.
- Flatten in your palm.
- Place a cube of mozzarella in the center.
- Seal and roll into a ball, making sure cheese is fully enclosed.
Repeat for all meatballs.
4️⃣ Cook
Oven Method (Easy & Clean):
Bake 18–22 minutes, until internal temp reaches 160°F (71°C).
OR Pan-Sear Method (Extra Flavor):
Heat olive oil in skillet over medium heat.
Brown meatballs on all sides (6–8 minutes), then finish in oven for 10 minutes.
5️⃣ Optional Finish
Top with low-carb marinara and extra mozzarella. Broil 2–3 minutes until bubbly.
📊 Approximate Macros (Per Serving)
(3–4 meatballs)
- Calories: ~430
- Fat: 32g
- Protein: 32g
- Net Carbs: 3–4g
🧊 Meal Prep Tips
- Store in fridge up to 4 days.
- Freeze cooked meatballs up to 3 months.
- Reheat in oven or air fryer to keep them crispy.
