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Keto Cream Cheese Stuffed Meatballs - Rich, Savory, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 1 lb (450 g) ground beef (80–85% lean)
  • 1/2 lb (225 g) ground pork (or use all beef if preferred)
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup almond flour
  • 1 large egg
  • 2 tbsp heavy cream
  • 2 tbsp finely chopped fresh parsley (or 2 tsp dried)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2–3/4 tsp kosher salt, to taste
  • 1/2 tsp black pepper
  • 1–2 tbsp olive oil (if pan-searing)
  • For the filling:
  • 6 oz (170 g) cream cheese, softened
  • 1/3 cup shredded mozzarella
  • 1 tbsp chopped chives or green onion
  • 1/2 tsp garlic powder
  • Pinch of salt and pepper
  • For serving (optional):
  • Low-carb marinara or creamy Alfredo
  • Fresh basil or parsley for garnish
  • Zucchini noodles, spaghetti squash, or cauliflower rice

Method
 

  1. Preheat and prep. Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish. This prevents sticking and makes cleanup easier.
  2. Mix the filling. In a small bowl, combine cream cheese, mozzarella, chives, garlic powder, salt, and pepper. Stir until smooth. Place the bowl in the fridge for 10 minutes to firm up slightly.
  3. Combine the meat mixture. In a large bowl, add ground beef, ground pork, Parmesan, almond flour, egg, heavy cream, parsley, onion powder, garlic powder, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined. Do not overwork the meat.
  4. Portion the meatballs. Divide the meat into 16 equal portions. Roll each into a ball, then flatten into a small patty in your palm.
  5. Add the filling. Scoop about 1 teaspoon of the cream cheese mixture into the center of each patty. Carefully wrap the meat around the filling, sealing the edges well. Roll back into a ball. Pinch any seams closed to prevent leaks.
  6. Chill briefly. Place the stuffed meatballs on a plate or tray and refrigerate for 10–15 minutes. This helps them keep their shape and hold the cheese inside.
  7. Optional sear for extra flavor. Heat olive oil in a large skillet over medium-high heat. Sear the meatballs for 1–2 minutes per side until browned. Transfer to the prepared baking sheet. This step adds a deeper crust but is not required.
  8. Bake. Bake for 14–18 minutes, or until the internal temperature reaches 165°F (74°C). If you skipped searing, they may need the full time. Avoid overbaking to keep them juicy.
  9. Rest and serve. Let the meatballs rest for 5 minutes. Serve with warmed low-carb marinara or Alfredo and garnish with fresh herbs. Pair with zucchini noodles, spaghetti squash, or a simple salad.