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- 1 pound ground beef (or ground turkey) - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/4 cup almond flour - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1/4 cup fresh parsley, chopped (for garnish) - 2 cups marinara sauce (sugar-free if low carb) Using ricotta cheese in these meatballs adds creaminess and protein. Ricotta also provides calcium, which is great for bones. Ground beef or turkey gives you iron, which keeps your energy up. Almond flour is low in carbs and rich in healthy fats. It can help you feel full and satisfied. Garlic adds flavor and may support heart health. Fresh herbs like parsley not only taste good but also add vitamins. You can swap ground beef with ground chicken or pork for a lighter option. If you need a dairy-free choice, use cashew cheese instead of ricotta. Instead of almond flour, you can try coconut flour, but use less of it. If you don't have fresh herbs, you can use dried herbs. Just remember to use less since dried herbs are stronger. Lastly, if you want a bit of spice, add red pepper flakes to the mix! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This heat helps the meatballs cook evenly. While it warms up, take a baking sheet and line it with parchment paper. This makes cleanup easy and helps prevent sticking. In a large bowl, mix the ground beef or turkey with ricotta cheese, Parmesan cheese, and almond flour. Add the minced garlic, egg, oregano, basil, salt, and pepper. Use your hands to blend everything well. Be careful not to overmix, as this can make the meatballs tough. Once mixed, shape the mixture into meatballs about 1.5 inches wide. Place them on the baking sheet. Bake for 20-25 minutes, until they turn golden brown. While baking, heat your marinara sauce in a pan over medium heat. When the meatballs are done, add them to the sauce to soak up the flavor. Let them simmer for five minutes. Serve hot, topped with fresh parsley and extra marinara for a lovely look. Baking meatballs is my go-to method. It cooks them evenly and is easy. You just place them on a baking sheet and let the oven do the work. Bake at 400°F for 20-25 minutes. This method keeps them moist and less greasy. Pan-frying is another option. It gives meatballs a nice crust. You heat oil in a skillet and fry them until browned. This method takes a bit more attention. You must turn them often to cook evenly. Both methods yield tasty meatballs, but I prefer baking for ease. Cooking meatballs in sauce adds great flavor. After baking, gently place the meatballs in warm marinara sauce. Let them simmer for about 5 minutes. This allows the meatballs to soak up the sauce. You get a rich taste that pairs well with the meat. It also keeps the meatballs moist. Using a sugar-free marinara sauce helps keep the dish low carb. You can make your own sauce too. Just blend tomatoes, garlic, and herbs for a fresh taste. You can also try slow cooking. Place the meatballs in a slow cooker with sauce. Cook on low for 4-6 hours. This method makes them super tender. Another option is grilling. Form the meatballs and skewer them. Grill over medium heat for about 10-15 minutes. This gives them a smoky flavor. Each method offers a unique taste and texture. Try them all to find your favorite! Pro Tips Use Fresh Herbs: Fresh herbs like basil and parsley enhance the flavor of the meatballs significantly compared to dried herbs. Don’t Overmix: Mixing the meatball ingredients just until combined will keep them tender. Overmixing can lead to tough meatballs. Chill Before Baking: Allow the meatballs to chill in the refrigerator for about 30 minutes before baking. This helps them hold their shape better. Variations: Feel free to add chopped spinach or other vegetables to the mixture for extra nutrition and flavor. {{image_2}} To keep your meatballs moist, use ricotta cheese. It adds creaminess. Ground beef has fat, which helps too. If you use turkey, select a mix with some fat. Don't overbake the meatballs; check at 20 minutes. When they are golden brown, they are ready. Let them simmer in the sauce for five minutes. This step helps them soak up flavor and stay juicy. When mixing your ingredients, use your hands. This method allows you to feel the texture. Combine the meats, cheeses, and spices gently. Overmixing can make meatballs tough. Just mix until everything is blended. You want a uniform mix that still holds some air. This air gives the meatballs a lighter texture. To boost the flavor of your meatballs, think about adding more herbs. Fresh herbs like basil or parsley work great. You can also try adding red pepper flakes for heat. A splash of Worcestershire sauce or a sprinkle of smoked paprika can add depth. Experiment with flavors to find what you like best. Always taste a small bit of the mixture before baking. Adjust salt and pepper to fit your taste. You can make low carb veggie meatballs for a lighter option. Start with a base of finely chopped vegetables. Zucchini and cauliflower work well. Use about 2 cups of mixed veggies. Replace the ground meat with these veggies. Add the same ricotta cheese, Parmesan, and almond flour. You will still get a moist and tasty meatball. Bake them just like the meat version. If you want to skip dairy, use tofu or cashew cream. For tofu, blend it until smooth to mimic ricotta's texture. Cashew cream is easy too; just soak cashews and blend them. Use the same amount as ricotta in the recipe. Both options keep the meatballs moist and delicious without dairy. You can customize the flavors in your meatballs. For a spicy kick, add red pepper flakes or diced jalapeños. Mix in about 1 teaspoon for a good heat level. If you love herbs, try adding fresh basil or thyme. Use about 1 tablespoon of chopped herbs. You can even experiment with different cheeses, like feta or goat cheese, for a unique twist. Each flavor variation will give your meatballs a new life! To keep your leftover meatballs fresh, first let them cool. Place them in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When freezing meatballs, make sure they cool completely first. This helps prevent ice crystals from forming. Arrange the meatballs in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. Remove as much air as possible. Label the bag with the date for easy reference. Frozen meatballs can last for up to three months. To reheat your meatballs, you have a few options. The oven is a great choice for keeping them juicy. Preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet and cover them with foil. Heat for about 15-20 minutes. You can also reheat them in the microwave. Place the meatballs in a microwave-safe dish with a splash of sauce. Cover and heat for 2-3 minutes. Stir halfway for even heating. Enjoy those tasty meatballs! In this post, I shared the steps to make great meatballs. We covered ingredients, cooking methods, and tasty variations. You learned how to keep meatballs moist and flavorful. Remember, you can mix things up with different flavors and substitutes. Don't forget to store and reheat leftovers for more delicious meals. Enjoy your meatball journey and keep experimenting with new styles!

Low Carb Ricotta Meatballs

Delicious low carb meatballs made with ricotta cheese and served in marinara sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground beef (or ground turkey)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup almond flour
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 2 cups marinara sauce (sugar-free if low carb)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine ground beef (or turkey), ricotta cheese, grated Parmesan cheese, almond flour, minced garlic, egg, oregano, basil, salt, and pepper.
  • Use your hands to mix the ingredients until well combined, but do not overmix.
  • Form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown.
  • While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat until warmed through.
  • Once the meatballs are done, gently place them in the saucepan with the marinara sauce to coat. Allow them to simmer for about 5 minutes to absorb the flavors.
  • Serve the meatballs hot, garnished with fresh parsley.

Notes

Serve the meatballs in a shallow bowl with extra marinara sauce and a sprinkle of parsley. Add grated Parmesan for extra flavor.
Keyword Italian, low carb, meatballs, ricotta