Keto Ricotta Meatballs 1

Keto Ricotta Meatballs

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These Keto Ricotta Meatballs strike the perfect balance between rich, comforting flavors and low-carb crust. I first experimented with this recipe during a keto meal-prep marathon—it quickly became a favorite. Juicy ground turkey melds with creamy ricotta, Parmesan, and Italian herbs, then bakes to golden perfection in a pork rind crust.

When paired with a lush basil cream sauce, these meatballs taste indulgent but stay keto-friendly. Perfect for family dinners or prepping ahead, they offer protein, rich texture, and elegance without excess carbs.

Why You’ll Love It

  • Keto-Friendly Comfort: All the flavor, very low carbs.
  • Protein-Rich: Loaded with turkey, ricotta, and Parmesan.
  • Creamy & Savory: Basil cream sauce makes every bite lush.
  • Meal Prep Star: Stays fresh for days and reheats beautifully.
  • Elegant Yet Simple: Great for weeknights or special meals.
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Ingredients

Meatballs:

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

Cream Sauce:

  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 1 cup heavy whipping cream
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh chopped basil
  • Salt and pepper, to taste

Instructions

1. Preheat Oven
Preheat your oven to 400°F (200°C).

2. Make the Meatballs
In a large bowl, combine ground turkey, ricotta, egg, pork rind crumbs, Italian seasoning, garlic powder, Parmesan, salt, and pepper. Knead until well mixed. Form into evenly sized meatballs and place in a greased 9×13 baking dish.

3. Bake
Bake for 20 minutes, until meatballs are browned and cooked through.

4. Prepare the Cream Sauce
While meatballs bake, melt butter in a skillet over medium heat. Add garlic and sauté for 30 seconds. Pour in heavy cream and season with salt and pepper. Simmer until thickened.

5. Finish the Sauce
Stir in Parmesan cheese and chopped basil until smooth and creamy.

6. Coat & Serve
Add baked meatballs to the skillet and toss to coat in the sauce. Serve immediately, garnished with extra basil if desired.

Make-Ahead Tips & Storage

  • Prep Ahead: Mix and shape meatballs and store before baking.
  • Refrigerate: Keeps up to 4 days in an airtight container.
  • Freeze: Freeze cooked meatballs and sauce separately for up to 3 months. Thaw in fridge before reheating.
  • Reheat: Gently warm in skillet with extra cream or butter to restore sauce texture.

Variations

  • Meat Swap: Use ground chicken, beef, or a mixture.
  • Spice It Up: Stir in red pepper flakes or chopped fresh basil within the meat.
  • Cheesy Twist: Top with shredded mozzarella before broiling.
  • Sauce-Free Option: Serve meatballs over sautéed zucchini noodles or cauliflower mash.

What to Serve With Keto Ricotta Meatballs

These meatballs are perfectly versatile—pair them with:

  • Zucchini noodles or spiralized vegetables
  • Cauliflower rice or steamed broccoli
  • Side salad with olive oil and lemon
  • Low-carb garlic bread using almond flour

Frequently Asked Questions (FAQ)

Are these meatballs truly keto-friendly?
Yes—they use linen-low carb ingredients like turkey, pork rind crumbs, and minimal sweeteners.

Can I use pork rinds for gluten-free?
Yes, they are naturally gluten-free. Just ensure no added flour or spices.

Can I make these nut-free?
Absolutely—no nuts are used in the base recipe.

How do I reheat leftovers?
Warm gently in a skillet or bake at 350°F for 8–10 minutes. Add a splash of cream or broth to refresh the sauce.

Can I double the recipe?
You can! Use a larger dish or bake in batches to ensure even cooking.

Final Thoughts

These Keto Ricotta Meatballs are proof that dietary restrictions don’t need to equate to flavor compromise. Juicy, creamy, and aromatic, they deliver sophisticated taste without the carb guilt. Whether you’re preparing for a busy week or entertaining guests, this recipe is reliable, nourishing, and delicious every time.

Once you try them, you’ll see why they’re becoming a keto classic.

Keto Ricotta Meatballs

Juicy, low-carb turkey meatballs with ricotta and pork rind crust in basil cream sauce—ready in 45 minutes.
Course Dinner, Keto, Lunch, Main Course
Cuisine American, Italian
Keyword Keto Ricotta Meatballs
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

Ingredients

Meatballs:

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

Cream Sauce:

  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 1 cup heavy whipping cream
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh chopped basil
  • Salt and pepper to taste

Instructions

Preheat Oven

  • Preheat your oven to 400°F (200°C).

Make the Meatballs

  • In a large bowl, combine ground turkey, ricotta, egg, pork rind crumbs, Italian seasoning, garlic powder, Parmesan, salt, and pepper. Knead until well mixed. Form into evenly sized meatballs and place in a greased 9×13 baking dish.

Bake

  • Bake for 20 minutes, until meatballs are browned and cooked through.

Prepare the Cream Sauce

  • While meatballs bake, melt butter in a skillet over medium heat. Add garlic and sauté for 30 seconds. Pour in heavy cream and season with salt and pepper. Simmer until thickened.

Finish the Sauce

  • Stir in Parmesan cheese and chopped basil until smooth and creamy.

Coat & Serve

  • Add baked meatballs to the skillet and toss to coat in the sauce. Serve immediately, garnished with extra basil if desired.
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