These keto ricotta meatballs are tender, juicy, and full of savory Italian flavor. They bake up golden on the outside and stay soft inside thanks to the ricotta. Serve them with warm, sugar-free marinara for a comforting low-carb meal that smells of garlic and herbs. They are simple to make and perfect for weeknights or meal prep.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information (per serving, approximate)
- Calories per serving: 490 kcal
- Protein: 33 g
- Carbohydrates: 5.5 g
- Fat: 35 g
- Fiber: 1 g
- Sugar: 2.5 g
- Sodium: 1,125 mg
Why Make This Keto Ricotta Meatballs
These meatballs are a great keto-friendly option that does not skimp on flavor. The ricotta keeps each bite tender and creamy, while Parmesan adds a salty, nutty finish. They crisp slightly on the outside and stay soft inside, giving a pleasing contrast of textures. They are low in carbs, high in protein, and pair well with zoodles, cauliflower rice, or a simple salad. They also make a cozy, satisfying meal for family dinners or a quick low-carb lunch.
How to Make Keto Ricotta Meatballs
This recipe is straightforward. You mix the ingredients gently so the meat stays tender, shape into balls, bake until cooked through, and warm the marinara to finish. The key is not to overmix and to watch the bake time so meatballs stay moist.
Ingredients:
- 1 pound ground beef
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 cup marinara sauce (sugar-free for keto)
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Step 2: Mixing
In a large bowl, combine ground beef, ricotta cheese, Parmesan cheese, egg, minced garlic, chopped parsley, salt, black pepper, and Italian seasoning. Mix gently with your hands or a spoon until just combined. Avoid overworking the meat to keep the meatballs tender.
Step 3: Cooking
Form the mixture into meatballs about 1.5 inches in diameter (makes roughly 12 meatballs). Place them on the prepared baking sheet with a little space between each. Bake for 20–25 minutes or until fully cooked through and the internal temperature reaches 160°F (71°C). The outside will be lightly browned and the inside moist.
Step 4: Finishing
While the meatballs bake, heat the sugar-free marinara sauce in a small saucepan over low heat. When meatballs are done, transfer them to the sauce and spoon sauce over each meatball. Serve hot and garnish with extra parsley or a sprinkle of Parmesan if desired.
How to Serve Keto Ricotta Meatballs
- Serve over zucchini noodles (zoodles) for a light, fresh meal.
- Pair with cauliflower mash or roasted vegetables for a hearty plate.
- Use as a low-carb sandwich filler in keto-friendly rolls or lettuce wraps.
- For appetizers, skewer with toothpicks and place in a warm sauce bowl for guests to serve themselves.
How to Store Keto Ricotta Meatballs
- Refrigerator: Store cooled meatballs in an airtight container with sauce for up to 3–4 days.
- Freezer: Freeze baked meatballs (without sauce) on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 15–20 minutes or simmer in sauce until heated through.
- Reheating: Warm gently in a covered skillet with sauce over low heat or bake at 350°F (175°C) until heated through to preserve moisture.
Expert Tips for Perfect Keto Ricotta Meatballs
- Use whole-milk ricotta for best texture and flavor. Low-fat ricotta can make meatballs drier.
- Don’t overmix. Stir just until ingredients are combined to keep meatballs tender.
- Let meatballs rest a few minutes after baking; this helps juices redistribute.
- Use an ice cream scoop or a cookie scoop for uniform meatballs that cook evenly.
- If you want extra browning, broil for 1–2 minutes at the end, watching closely.
- Check doneness with an instant-read thermometer — aim for 160°F (71°C) for ground beef.
Delicious Variations
- Turkey Ricotta Meatballs: Substitute ground turkey for a leaner option. Add a teaspoon of olive oil to the mix to prevent dryness.
- Italian Sausage Twist: Use half ground beef and half mild Italian sausage for a spicier, more seasoned flavor.
- Herb-Loaded: Add 1 tablespoon chopped basil and 1 teaspoon chopped oregano for a brighter herb profile.
- Cheesy Center: Press a small cube of mozzarella into the center of each meatball before baking for a gooey surprise.
- Spicy Marinara: Stir red pepper flakes into the marinara for a kick.
Frequently Asked Questions
-
Are these meatballs keto-friendly?
Yes. With about 5–6 grams of carbs per serving, they fit well into most low-carb and keto meal plans, especially when you choose a sugar-free marinara. -
Can I make these meatballs ahead of time?
Yes. You can mix and shape the meatballs up to a day ahead and keep them covered in the refrigerator. You can also freeze shaped raw meatballs or baked ones for longer storage. -
What if I don’t have ricotta?
You can substitute cottage cheese (blended until smooth) or mascarpone in a pinch. Note that texture and fat content will vary slightly. -
Can I pan-fry these instead of baking?
Yes. Heat a skillet with a little olive oil and cook meatballs over medium heat, turning gently, until browned on all sides and cooked through (about 12–15 minutes). Be careful not to overcrowd the pan. -
How do I prevent meatballs from falling apart?
Don’t overmix, and make sure you include the egg and cheese as binders. Chill shaped meatballs for 10–15 minutes before baking to help them hold shape. -
Can I use leaner ground beef?
Yes, but leaner beef can make the meatballs drier. If using 93% lean beef, add 1–2 tablespoons olive oil or an extra egg to maintain moisture. -
Is it safe to eat the meatballs medium-rare?
No. Ground beef should be cooked to an internal temperature of 160°F (71°C) to ensure safety.
Conclusion
These Keto Ricotta Meatballs are an easy, cozy dish with tender, creamy centers and a savory, herb-scented crust. They warm up a weeknight and make excellent leftovers or freezer meals. If you want a similar version with detailed photos and tips, check this recipe: Keto Ricotta Meatballs – Easy Low Carb Comfort Food. Give them a try — they’re simple, satisfying, and delicious.
Print
Keto Ricotta Meatballs
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
Tender, juicy meatballs made with ricotta and ground beef, perfect for a low-carb meal.
Ingredients
- 1 pound ground beef
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 cup sugar-free marinara sauce
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, ricotta cheese, Parmesan cheese, egg, minced garlic, chopped parsley, salt, black pepper, and Italian seasoning. Mix gently until just combined.
- Form into meatballs about 1.5 inches in diameter and place on the prepared baking sheet.
- Bake for 20–25 minutes or until fully cooked with an internal temperature of 160°F (71°C).
- Heat the sugar-free marinara sauce in a small saucepan over low heat. Once meatballs are done, transfer them to the sauce and serve hot.
Notes
For best texture, use whole-milk ricotta and avoid overmixing. Let meatballs rest after baking to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2.5g
- Sodium: 1125mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5.5g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 120mg
