Keto Turkey Ricotta Meatballs Recipe
Ingredients
- 1 lb ground turkey preferably 85% lean for moisture
- ½ cup whole-milk ricotta cheese
- ¼ cup grated parmesan cheese
- 1 egg
- 2 tbsp almond flour or crushed pork rinds for extra binding
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder optional, for extra flavor
- 1 tbsp olive oil
- 1 cup sugar-free marinara sauce optional, for serving
- Fresh basil or parsley for garnish
Instructions
Preheat the Oven:
- Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Mix the Ingredients:
- In a large mixing bowl, combine ground turkey, ricotta cheese, parmesan, egg, almond flour, minced garlic, Italian seasoning, salt, black pepper, and onion powder (if using).
- Gently mix the ingredients until fully incorporated. Avoid overmixing, as turkey can become dense if overworked.
Form the Meatballs:
- Scoop about 1.5 inches of the turkey mixture and roll into evenly sized meatballs.
- Place them on the prepared baking sheet.
Sear for Extra Flavor (Optional):
- Heat olive oil in a skillet over medium heat.
- Sear the meatballs for 2-3 minutes per side until lightly browned.
- Transfer them back to the baking sheet.
Bake the Meatballs:
- Bake in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F (74°C).
Serve & Enjoy:
- Serve with a warm low-carb marinara sauce, or pair with zucchini noodles, cauliflower rice, or a keto-friendly side dish.
- Garnish with fresh basil or parsley.
Notes
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze uncooked or cooked meatballs for up to 3 months.
Reheating: Warm in the oven at 350°F (175°C) for 10 minutes, or reheat in a skillet with a little olive oil.
