Description
Keto Ricotta Meatballs Recipe: Easy Low Carb Meatball — perfect for weeknight dinners and weekly meal prep. Makes 18 tender, golden meatballs in 35 minutes with just 7 simple ingredients.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup ground beef
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- Italian seasoning to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ricotta cheese, ground beef, and grated Parmesan cheese.
- Add in salt, pepper, garlic powder, and Italian seasoning to taste, then mix until well combined.
- Form the mixture into meatballs, approximately 1 inch in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
- Remove from the oven and let them cool slightly before serving.
Notes
- Refrigerator storage: Place fully cooled meatballs in a single layer inside an airtight glass container, separating layers with parchment paper to prevent sticking. Store in the coldest part of the refrigerator (typically the back of the bottom shelf) at or below 40°F. Properly stored, these meatballs stay fresh for up to 4 days. Avoid stacking warm meatballs—trapped steam creates moisture that accelerates spoilage.
- Freezer storage: Flash-freeze cooked meatballs on a parchment-lined sheet for 2 hours, then transfer to heavy-duty freezer bags with the air pressed out. Label each bag with the date and quantity. Frozen meatballs maintain optimal texture and flavor for up to 3 months. For food safety guidance on freezer storage durations, the FDA recommends checking food storage guidelines.
- Oven reheating: Preheat your oven to 350°F. Arrange refrigerated meatballs on a baking sheet in a single layer and cover loosely with aluminum foil to lock in moisture. Reheat for 12 minutes until the internal temperature reaches 165°F. For frozen meatballs, increase the time to 20 minutes, removing the foil for the last 5 minutes to re-crisp the exterior.
- Microwave reheating: Place 3 meatballs on a microwave-safe plate and sprinkle 1 teaspoon of water over them to create steam. Cover with a damp paper towel and heat on medium power (50–70%) for 90 seconds. Check the internal temperature—it should hit 165°F. Avoid high power, which can turn the ricotta-enriched interior rubbery. Let them rest for 30 seconds before eating.
- Air fryer reheating: Preheat the air fryer to 350°F. Place meatballs in a single layer in the basket—do not overcrowd. Reheat for 5 minutes for refrigerated meatballs or 8 minutes for frozen, shaking the basket halfway through. The circulating hot air re-crisps the Parmesan-coated exterior beautifully while keeping the center moist and creamy.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner Ideas
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 meatballs
- Calories: 178 calories
- Sugar: 1g
- Sodium: 285mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 52mg
Keywords: Keto Ricotta Meatballs Recipe: Easy Low Carb Meatball, easy dinner recipe, homemade keto meatballs, low carb ricotta meatballs, easy recipe