FREE DINNER EBOOK! Get your copy!

Low Carb Ricotta Meatballs Flavorful and Easy Recipe

by on June 25, 2025

WANT TO SAVE THIS RECIPE?

Are you ready to savor a delicious and healthy meal? My Low Carb Ricotta Meatballs are packed with flavor and easy to make. These meatballs are perfect for those wanting to stay low-carb without sacrificing taste. In this post, I’ll walk you through simple ingredients, easy steps, and tips for making them just right. Say goodbye to boring meals and hello to a dish you’ll love! Let’s get started!

To make low-carb ricotta meatballs, gather the following ingredients: - 1 cup ricotta cheese - 1 lb ground beef (or ground turkey for a lighter option) - 1/2 cup almond flour - 1/4 cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup marinara sauce (low-carb option) - Fresh basil leaves, for garnish These meatballs fit well into a low-carb diet. Each serving has about: - 320 calories - 25 grams of protein - 8 grams of carbs - 5 grams of fiber This makes the net carbs around 3 grams per serving. They offer great protein and healthy fats, perfect for keeping you full. You can customize this recipe to fit your taste or diet. Here are some swaps: - Ground turkey: Use this for a leaner meatball option. - Almond flour: You can swap this with coconut flour, but use less. - Low-carb marinara: Make sure to pick a sauce with no added sugars. - Herbs: Fresh herbs can boost flavor. Try parsley or oregano. These substitutions keep the dish low in carbs while adding variety. {{ingredient_image_1}} Start by gathering all your ingredients. You need ricotta cheese, ground beef or turkey, almond flour, Parmesan, an egg, garlic, and spices. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps with cleanup later. In a big bowl, add your ricotta cheese, ground beef, almond flour, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix everything well with your hands. Once mixed, form the meat into balls about 1.5 inches wide. Place the meatballs on your lined baking sheet. Bake them for 20-25 minutes until they are brown and cooked through. While the meatballs bake, heat the marinara sauce in a small pot over medium heat until warm. After baking, gently put the meatballs in the warm sauce to coat them. Serve hot and garnish with fresh basil leaves. To keep your meatballs moist, do not overmix the meat. Mix just until combined. Use ricotta cheese for a creamy texture. Almond flour helps bind the meatballs without adding carbs. If you want firmer meatballs, add a bit more almond flour. Always check the meatballs for doneness; they should reach an internal temperature of 160°F (71°C). To keep your meatballs moist, use ricotta cheese. It adds creaminess and flavor. Mixing in ground beef or turkey also helps. The fat in the meat retains moisture during cooking. Avoid overmixing your meatball mixture. This can make them tough. Form your meatballs gently for a tender texture. One common mistake is cooking at too high a temperature. Always bake meatballs at 400°F (200°C). This ensures they cook through without burning. Another mistake is not checking doneness. Use a meat thermometer. Meatballs should reach 165°F (74°C). Also, don’t overcrowd the baking sheet. Space them out for even cooking. Line your baking sheet with parchment paper. This prevents sticking and makes cleanup easy. Bake meatballs on the middle rack for even heat. Baste them in marinara sauce after baking. This adds flavor and moisture. Let them rest for a few minutes before serving. This allows juices to settle. Pro Tips Use Fresh Ingredients: Fresh ricotta and minced garlic can significantly enhance the flavor of your meatballs. Don't Overmix: Mix the ingredients just until combined to keep the meatballs tender and avoid a tough texture. Customize Seasoning: Feel free to add your favorite herbs or spices for a personal touch, such as red pepper flakes for heat. Let Them Rest: Allow the meatballs to rest for a few minutes after baking to help them retain their juices when serving. {{image_2}} You can easily swap the ground beef for ground chicken or pork. Each protein adds a unique taste. Ground chicken gives a lighter flavor, while pork adds a rich taste. Both options work well with the ricotta. Just ensure that you adjust cooking times. Light proteins may cook faster. You can customize the flavor of your meatballs with herbs or spices. Try adding fresh parsley or oregano for a fresh taste. For a kick, mix in red pepper flakes. You can also use smoked paprika for a deeper flavor. Be bold! Make the flavors your own. These meatballs shine when served over zucchini noodles or cauliflower rice. Zucchini noodles add crunch and freshness. Cauliflower rice gives a nice, hearty base. Both are low in carbs and pair well with marinara. Add a sprinkle of cheese or fresh herbs to elevate your dish! To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure the lid seals well to prevent air from getting in. When you are ready to eat, reheat the meatballs gently. You can use the microwave or the oven. If using the microwave, place them on a microwave-safe plate. Heat in short bursts, checking often to avoid overcooking. If using the oven, set it to 350°F (175°C) and bake for about 10 minutes until warm. To freeze meatballs, place them on a baking sheet in a single layer. Freeze them for about an hour until firm. Then, transfer the meatballs to a freezer bag. They can last for up to three months. When ready to use, thaw them in the fridge overnight before reheating. If you need them fast, you can cook them straight from the freezer; just add extra cooking time. Each serving of these low carb ricotta meatballs has about 5 grams of carbs. This count comes mainly from the almond flour and marinara sauce. If you choose a low-carb marinara, you can keep those carbs low. Always check the labels on your ingredients to be sure. Yes, you can use cottage cheese instead of ricotta. Cottage cheese will give a different texture, but it works well. Just blend it a bit if you want it smoother. You’ll still get that creamy taste in your meatballs. To check if the meatballs are cooked, you can use a meat thermometer. The center should be 160°F (71°C) for beef or turkey. You can also cut one open. It should be brown inside, with no pink showing. If they look golden brown outside, you’re on the right track! In this article, we covered the key ingredients for low-carb meatballs and their nutritional benefits. You learned how to prepare and cook them perfectly, along with tips to keep them moist. Variations and serving ideas help expand your recipe options. Lastly, we discussed storage techniques and common FAQs to enhance your cooking skills. With these insights, you're now ready to create delicious low-carb meatballs that suit your taste. Enjoy your cooking adventure!

Why I Love This Recipe

  1. Delicious Flavor: The combination of ricotta and Parmesan gives these meatballs a unique, creamy flavor that pairs perfectly with marinara sauce.
  2. Easy to Make: This recipe comes together quickly, making it a perfect option for busy weeknights or meal prepping for the week ahead.
  3. Healthy Ingredients: Using almond flour instead of breadcrumbs keeps these meatballs low-carb and gluten-free, without sacrificing taste.
  4. Versatile Serving Options: These meatballs can be served over pasta, in a sub sandwich, or on their own as an appetizer, making them great for any occasion.

Ingredients

List of required ingredients

To make low-carb ricotta meatballs, gather the following ingredients:

– 1 cup ricotta cheese

– 1 lb ground beef (or ground turkey for a lighter option)

– 1/2 cup almond flour

– 1/4 cup grated Parmesan cheese

– 1 egg

– 2 cloves garlic, minced

– 1 teaspoon Italian seasoning

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1 cup marinara sauce (low-carb option)

– Fresh basil leaves, for garnish

Nutritional information for low-carb diet

These meatballs fit well into a low-carb diet. Each serving has about:

– 320 calories

– 25 grams of protein

– 8 grams of carbs

– 5 grams of fiber

This makes the net carbs around 3 grams per serving. They offer great protein and healthy fats, perfect for keeping you full.

Ingredient substitutions

You can customize this recipe to fit your taste or diet. Here are some swaps:

– Ground turkey: Use this for a leaner meatball option.

– Almond flour: You can swap this with coconut flour, but use less.

– Low-carb marinara: Make sure to pick a sauce with no added sugars.

– Herbs: Fresh herbs can boost flavor. Try parsley or oregano.

These substitutions keep the dish low in carbs while adding variety.

Step-by-Step Instructions

Preparation steps overview

Start by gathering all your ingredients. You need ricotta cheese, ground beef or turkey, almond flour, Parmesan, an egg, garlic, and spices. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps with cleanup later.

Detailed cooking instructions

In a big bowl, add your ricotta cheese, ground beef, almond flour, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix everything well with your hands. Once mixed, form the meat into balls about 1.5 inches wide. Place the meatballs on your lined baking sheet. Bake them for 20-25 minutes until they are brown and cooked through. While the meatballs bake, heat the marinara sauce in a small pot over medium heat until warm. After baking, gently put the meatballs in the warm sauce to coat them. Serve hot and garnish with fresh basil leaves.

Tips for perfect meatball consistency

To keep your meatballs moist, do not overmix the meat. Mix just until combined. Use ricotta cheese for a creamy texture. Almond flour helps bind the meatballs without adding carbs. If you want firmer meatballs, add a bit more almond flour. Always check the meatballs for doneness; they should reach an internal temperature of 160°F (71°C).

Tips & Tricks

How to keep meatballs moist

To keep your meatballs moist, use ricotta cheese. It adds creaminess and flavor. Mixing in ground beef or turkey also helps. The fat in the meat retains moisture during cooking. Avoid overmixing your meatball mixture. This can make them tough. Form your meatballs gently for a tender texture.

Common cooking mistakes to avoid

One common mistake is cooking at too high a temperature. Always bake meatballs at 400°F (200°C). This ensures they cook through without burning. Another mistake is not checking doneness. Use a meat thermometer. Meatballs should reach 165°F (74°C). Also, don’t overcrowd the baking sheet. Space them out for even cooking.

Best practices for baking meatballs

Line your baking sheet with parchment paper. This prevents sticking and makes cleanup easy. Bake meatballs on the middle rack for even heat. Baste them in marinara sauce after baking. This adds flavor and moisture. Let them rest for a few minutes before serving. This allows juices to settle.

Pro Tips

  1. Use Fresh Ingredients: Fresh ricotta and minced garlic can significantly enhance the flavor of your meatballs.
  2. Don’t Overmix: Mix the ingredients just until combined to keep the meatballs tender and avoid a tough texture.
  3. Customize Seasoning: Feel free to add your favorite herbs or spices for a personal touch, such as red pepper flakes for heat.
  4. Let Them Rest: Allow the meatballs to rest for a few minutes after baking to help them retain their juices when serving.

Variations

Alternate protein options (chicken, pork)

You can easily swap the ground beef for ground chicken or pork. Each protein adds a unique taste. Ground chicken gives a lighter flavor, while pork adds a rich taste. Both options work well with the ricotta. Just ensure that you adjust cooking times. Light proteins may cook faster.

Flavor variations (adding herbs or spices)

You can customize the flavor of your meatballs with herbs or spices. Try adding fresh parsley or oregano for a fresh taste. For a kick, mix in red pepper flakes. You can also use smoked paprika for a deeper flavor. Be bold! Make the flavors your own.

Serving suggestions (with zucchini noodles, cauliflower rice)

These meatballs shine when served over zucchini noodles or cauliflower rice. Zucchini noodles add crunch and freshness. Cauliflower rice gives a nice, hearty base. Both are low in carbs and pair well with marinara. Add a sprinkle of cheese or fresh herbs to elevate your dish!

Storage Info

How to store leftover meatballs

To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure the lid seals well to prevent air from getting in.

Reheating tips for optimal taste

When you are ready to eat, reheat the meatballs gently. You can use the microwave or the oven. If using the microwave, place them on a microwave-safe plate. Heat in short bursts, checking often to avoid overcooking. If using the oven, set it to 350°F (175°C) and bake for about 10 minutes until warm.

Freezing and thawing instructions

To freeze meatballs, place them on a baking sheet in a single layer. Freeze them for about an hour until firm. Then, transfer the meatballs to a freezer bag. They can last for up to three months. When ready to use, thaw them in the fridge overnight before reheating. If you need them fast, you can cook them straight from the freezer; just add extra cooking time.

FAQs

What are the carb count per serving?

Each serving of these low carb ricotta meatballs has about 5 grams of carbs. This count comes mainly from the almond flour and marinara sauce. If you choose a low-carb marinara, you can keep those carbs low. Always check the labels on your ingredients to be sure.

Can I use cottage cheese instead of ricotta?

Yes, you can use cottage cheese instead of ricotta. Cottage cheese will give a different texture, but it works well. Just blend it a bit if you want it smoother. You’ll still get that creamy taste in your meatballs.

How do I know when the meatballs are cooked properly?

To check if the meatballs are cooked, you can use a meat thermometer. The center should be 160°F (71°C) for beef or turkey. You can also cut one open. It should be brown inside, with no pink showing. If they look golden brown outside, you’re on the right track!

In this article, we covered the key ingredients for low-carb meatballs and their nutritional benefits. You learned how to prepare and cook them perfectly, along with tips to keep them moist. Variations and serving ideas help expand your recipe options. Lastly, we discussed storage techniques and common FAQs to enhance your cooking skills. With these insights, you’re now ready to create delicious low-carb meatballs that suit your taste. Enjoy your cooking adventur

To make low-carb ricotta meatballs, gather the following ingredients: - 1 cup ricotta cheese - 1 lb ground beef (or ground turkey for a lighter option) - 1/2 cup almond flour - 1/4 cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup marinara sauce (low-carb option) - Fresh basil leaves, for garnish These meatballs fit well into a low-carb diet. Each serving has about: - 320 calories - 25 grams of protein - 8 grams of carbs - 5 grams of fiber This makes the net carbs around 3 grams per serving. They offer great protein and healthy fats, perfect for keeping you full. You can customize this recipe to fit your taste or diet. Here are some swaps: - Ground turkey: Use this for a leaner meatball option. - Almond flour: You can swap this with coconut flour, but use less. - Low-carb marinara: Make sure to pick a sauce with no added sugars. - Herbs: Fresh herbs can boost flavor. Try parsley or oregano. These substitutions keep the dish low in carbs while adding variety. {{ingredient_image_1}} Start by gathering all your ingredients. You need ricotta cheese, ground beef or turkey, almond flour, Parmesan, an egg, garlic, and spices. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps with cleanup later. In a big bowl, add your ricotta cheese, ground beef, almond flour, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix everything well with your hands. Once mixed, form the meat into balls about 1.5 inches wide. Place the meatballs on your lined baking sheet. Bake them for 20-25 minutes until they are brown and cooked through. While the meatballs bake, heat the marinara sauce in a small pot over medium heat until warm. After baking, gently put the meatballs in the warm sauce to coat them. Serve hot and garnish with fresh basil leaves. To keep your meatballs moist, do not overmix the meat. Mix just until combined. Use ricotta cheese for a creamy texture. Almond flour helps bind the meatballs without adding carbs. If you want firmer meatballs, add a bit more almond flour. Always check the meatballs for doneness; they should reach an internal temperature of 160°F (71°C). To keep your meatballs moist, use ricotta cheese. It adds creaminess and flavor. Mixing in ground beef or turkey also helps. The fat in the meat retains moisture during cooking. Avoid overmixing your meatball mixture. This can make them tough. Form your meatballs gently for a tender texture. One common mistake is cooking at too high a temperature. Always bake meatballs at 400°F (200°C). This ensures they cook through without burning. Another mistake is not checking doneness. Use a meat thermometer. Meatballs should reach 165°F (74°C). Also, don’t overcrowd the baking sheet. Space them out for even cooking. Line your baking sheet with parchment paper. This prevents sticking and makes cleanup easy. Bake meatballs on the middle rack for even heat. Baste them in marinara sauce after baking. This adds flavor and moisture. Let them rest for a few minutes before serving. This allows juices to settle. Pro Tips Use Fresh Ingredients: Fresh ricotta and minced garlic can significantly enhance the flavor of your meatballs. Don't Overmix: Mix the ingredients just until combined to keep the meatballs tender and avoid a tough texture. Customize Seasoning: Feel free to add your favorite herbs or spices for a personal touch, such as red pepper flakes for heat. Let Them Rest: Allow the meatballs to rest for a few minutes after baking to help them retain their juices when serving. {{image_2}} You can easily swap the ground beef for ground chicken or pork. Each protein adds a unique taste. Ground chicken gives a lighter flavor, while pork adds a rich taste. Both options work well with the ricotta. Just ensure that you adjust cooking times. Light proteins may cook faster. You can customize the flavor of your meatballs with herbs or spices. Try adding fresh parsley or oregano for a fresh taste. For a kick, mix in red pepper flakes. You can also use smoked paprika for a deeper flavor. Be bold! Make the flavors your own. These meatballs shine when served over zucchini noodles or cauliflower rice. Zucchini noodles add crunch and freshness. Cauliflower rice gives a nice, hearty base. Both are low in carbs and pair well with marinara. Add a sprinkle of cheese or fresh herbs to elevate your dish! To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure the lid seals well to prevent air from getting in. When you are ready to eat, reheat the meatballs gently. You can use the microwave or the oven. If using the microwave, place them on a microwave-safe plate. Heat in short bursts, checking often to avoid overcooking. If using the oven, set it to 350°F (175°C) and bake for about 10 minutes until warm. To freeze meatballs, place them on a baking sheet in a single layer. Freeze them for about an hour until firm. Then, transfer the meatballs to a freezer bag. They can last for up to three months. When ready to use, thaw them in the fridge overnight before reheating. If you need them fast, you can cook them straight from the freezer; just add extra cooking time. Each serving of these low carb ricotta meatballs has about 5 grams of carbs. This count comes mainly from the almond flour and marinara sauce. If you choose a low-carb marinara, you can keep those carbs low. Always check the labels on your ingredients to be sure. Yes, you can use cottage cheese instead of ricotta. Cottage cheese will give a different texture, but it works well. Just blend it a bit if you want it smoother. You’ll still get that creamy taste in your meatballs. To check if the meatballs are cooked, you can use a meat thermometer. The center should be 160°F (71°C) for beef or turkey. You can also cut one open. It should be brown inside, with no pink showing. If they look golden brown outside, you’re on the right track! In this article, we covered the key ingredients for low-carb meatballs and their nutritional benefits. You learned how to prepare and cook them perfectly, along with tips to keep them moist. Variations and serving ideas help expand your recipe options. Lastly, we discussed storage techniques and common FAQs to enhance your cooking skills. With these insights, you're now ready to create delicious low-carb meatballs that suit your taste. Enjoy your cooking adventure!

Ricotta Thunder Meatballs⚡️🍽️

Delicious meatballs made with ricotta cheese and ground beef, served in marinara sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 cup ricotta cheese
  • 1 lb ground beef (or ground turkey for a lighter option)
  • 0.5 cup almond flour
  • 0.25 cup grated Parmesan cheese
  • 1 unit egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup marinara sauce (low-carb option)
  • 1 bunch fresh basil leaves, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ricotta cheese, ground beef, almond flour, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until evenly incorporated.
  • Using your hands, form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
  • Bake in the preheated oven for 20-25 minutes, or until the meatballs are browned and cooked through.
  • While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat until warmed through.
  • Once the meatballs are done, remove them from the oven and gently place them in the marinara sauce to coat them lightly.
  • Serve the meatballs hot, garnished with fresh basil leaves for a burst of flavor.

Notes

For a lighter option, substitute ground beef with ground turkey.
Keyword Italian, meatballs, ricotta

WANT TO SAVE THIS RECIPE?