Keto Ricotta Meatballs Recipe: A Comforting, Creamy, Low-Carb Classic

A Story from My Kitchen

There’s a kind of magic that happens in the kitchen when you’re creating something both nourishing and comforting. I still remember the first time I made these Keto Ricotta Meatballs.

I was on a journey to find a recipe that felt indulgent but stayed within my low-carb lifestyle. I didn’t want to settle for bland, dry, or rubbery.

I wanted flavor, texture, and that cozy satisfaction only a plate of meatballs can bring.

I was skeptical at first. Could ricotta and pork rinds really replace breadcrumbs and still hold everything together? Could ground turkey offer the same richness as beef?

But when I took my first bite, all my doubts melted away. These meatballs, smothered in a dreamy basil cream sauce, turned out better than I imagined. That’s when I knew I had to share them.

These Keto Ricotta Meatballs are a staple in my kitchen now, a go-to dish for weeknights, family dinners, and meal prepping. They never fail to deliver joy at the table.

Why These Keto Ricotta Meatballs Work

This isn’t just another meatball recipe. This is the kind of recipe you turn to when you want something deeply satisfying without stepping outside your keto plan.

The balance of creamy ricotta, umami-rich parmesan, and a whisper of garlic and Italian herbs creates a combination that’s elegant yet hearty.

And then there’s the sauce—oh, the sauce! Instead of traditional marinara, which can often be loaded with hidden sugars, we go for something smoother, richer, and more decadent: a basil-infused cream sauce.

It clings to every crevice of the meatballs, creating a velvety texture and herbal finish that will make your eyes close with each bite.

Let’s dive into the full breakdown of how to make them step-by-step. But first, a closer look at what makes each ingredient shine.

Ingredients That Make the Difference

For the Meatballs

• 2 lbs. ground turkey – Lean, tender, and lighter than beef.
• 1 cup ricotta cheese (whole milk) – This gives the meatballs their signature softness.
• 1 large egg – Acts as the binder.
• 1 cup crushed pork rind crumbs – Keeps it low-carb while mimicking breadcrumbs.
• 1½ tsp Italian seasoning – For that comforting, savory profile.
• 1 tsp garlic powder – Adds warmth and flavor depth.
• ⅓ cup grated parmesan cheese – Brings the salty, nutty punch.
• Salt and pepper to taste – Don’t underestimate simple seasoning.

For the Basil Cream Sauce

• 2 tbsp butter – Rich base for sautéing.
• 2 tsp minced garlic – For flavor layering.
• 1 cup heavy whipping cream – Our creamy, keto-approved sauce base.
• ¼ cup grated parmesan cheese – To thicken and flavor.
• ¼ cup fresh chopped basil – Brightens and perfumes the sauce.
• Salt and pepper to taste – Adjust to your liking.

Step-by-Step Directions

Preheat Your Oven

Preheat your oven to 400°F (200°C). This high heat ensures that the meatballs cook quickly and brown nicely, developing a crust while staying moist inside.

Mix the Meatball Ingredients

Grab a large mixing bowl. Add the ground turkey, ricotta cheese, crushed pork rind crumbs, egg, Italian seasoning, garlic powder, parmesan cheese, salt, and pepper. Use your hands or a spatula to knead everything together until fully combined. The texture should feel moist but not sticky.

Form and Shape the Meatballs

Once your mixture is ready, shape it into meatballs. I recommend aiming for golf-ball size for even cooking. You should get about 24-28 meatballs, depending on your sizing. Place them into a well-greased 9×13-inch baking dish with a bit of space between each.

Bake the Meatballs

Bake in the preheated oven for 20 minutes, or until they are lightly golden and fully cooked through. You’ll know they’re done when they have a browned top and an internal temperature of 165°F.

Start the Basil Cream Sauce

In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.

Build the Sauce

Pour in the heavy whipping cream, stirring gently. Bring it to a soft simmer, then reduce heat to low. Season with salt and pepper.

Add Cheese and Basil

Stir in the grated parmesan and chopped fresh basil. Continue simmering until the sauce thickens slightly and the cheese is fully melted. The sauce should coat the back of a spoon.

Finish the Dish

Add the baked meatballs to the skillet and toss gently to coat them evenly in the sauce. Let them simmer for another 5 minutes, letting all the flavors meld together.

Tips for Perfect Meatballs

Ingredient Selection

• Use high-quality meat. Whether you choose turkey, chicken, or pork, fresh meat delivers better texture and flavor.
• Stick to whole milk ricotta for the creamiest results.
• Parmesan should be freshly grated if possible. It melts better and adds more flavor than pre-packaged.

Mixing and Shaping

• Use a cookie scoop for uniform meatballs.
• Mix just until combined. Over-mixing can make meatballs tough.

Baking and Storing

• Line your baking dish with parchment paper for easy cleanup.
• These meatballs can be stored in an airtight container in the fridge for up to 4 days.
• To freeze, let them cool, place on a tray, and freeze individually before storing in a freezer-safe bag.

Serving Suggestions

These Keto Ricotta Meatballs are versatile and pair well with so many low-carb sides:

• Zucchini noodles
• Spaghetti squash
• Steamed green beans
• Roasted broccoli
• Crisp Caesar salad

They’re hearty enough to stand alone too, especially when you drizzle extra sauce on top and garnish with fresh basil or a touch more parmesan.

FAQs

What if my meatballs fall apart?

If your meatballs are too soft, add a little more pork rind crumbs. That will help absorb excess moisture from the ricotta.

Can I substitute pork rinds with almond flour?

Yes, you can use almond flour instead. Start with ¾ cup and adjust as needed.

Can I use ground beef instead of turkey?

Absolutely. Ground beef will make for a richer, heartier meatball.

Are these freezer-friendly?

Yes. Freeze after cooking for up to a month. Reheat in the oven or a saucepan with a little extra cream sauce.

What’s the net carb count per serving?

Each serving (about 4 meatballs with sauce) has approximately 4 net carbs.

Final Thoughts

Making these Keto Ricotta Meatballs isn’t just about following a recipe. It’s about creating something you’ll crave again and again—something satisfying, comforting, and full of flavor.

I’ve made these for quiet dinners at home, meal-prep Sundays, and even small gatherings. They never disappoint.

Next time you’re searching for a dinner that checks all the boxes—easy, keto, delicious—look no further than this one. It’s a warm hug in a bowl and a recipe worth passing down.

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Keto Ricotta Meatballs RECIPE

These Keto Ricotta Meatballs are the kind of hearty, feel-good dinner that checks all the right boxes—creamy, cheesy, protein-packed, and low in carbs. Juicy ground turkey gets a flavor upgrade with rich ricotta, tangy Parmesan, and zesty Italian spices, all rolled into golden-baked meatballs crusted in pork rinds. And just when you thought it couldn’t get any better—these beauties are smothered in a dreamy garlic basil cream sauce that clings to every bite.

Whether you’re cooking up a cozy family dinner or planning your keto meal prep for the week, this recipe delivers comfort food satisfaction without knocking you out of ketosis.

Ready in 45 Minutes

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Net Carbs: 4g per serving

Ingredients

For the Meatballs:

• 2 lbs ground turkey
• 1 cup ricotta cheese
• 1 large egg
• 1 cup crushed pork rind crumbs
• 1½ tsp Italian seasoning
• 1 tsp garlic powder
• ⅓ cup grated Parmesan cheese
• Salt and pepper, to taste

For the Basil Cream Sauce:

• 2 tbsp butter
• 2 tsp minced garlic
• 1 cup heavy whipping cream
• ¼ cup grated Parmesan cheese
• ¼ cup freshly chopped basil
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish and set aside.
2. Make the meatballs: In a large bowl, combine ground turkey, ricotta cheese, egg, pork rind crumbs, Italian seasoning, garlic powder, Parmesan, salt, and pepper. Mix thoroughly until well combined.
3. Shape the mixture into evenly-sized meatballs and arrange them in your prepared baking dish.
4. Bake for about 20 minutes, or until the meatballs are browned and cooked through.
5. While the meatballs bake, prepare the sauce:
   In a skillet over medium heat, melt the butter. Add garlic and sauté for 30 seconds until fragrant.
6. Pour in the heavy cream, season with salt and pepper, and simmer gently until the sauce begins to thicken.
7. Stir in Parmesan and fresh basil, mixing until smooth and creamy.
8. Add the baked meatballs into the skillet, spooning the sauce generously over them. Let everything simmer together for a few minutes before serving.

Pro Tip:

For extra richness, sprinkle a little shredded mozzarella on top before serving, or serve over zucchini noodles for a full low-carb meal.

Nutritional Highlights (Per Serving):

• Calories: 520
• Net Carbs: 4g
• Protein: 36g
• Fat: 39g
• Fiber: 0g
• Sugar: 1g