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–+ servings

The BEST Ricotta Meatballs (Gluten Free & Keto)

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Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Beef and Lamb, Main Course, Nut Free, Side Dish
Cuisine Italian
Servings 12 servings
Calories 296.3

Ingredients
  

  • 1 tablespoon butter
  • 1/2 medium yellow onion diced
  • 8 cloves garlic finely chopped
  • 1 pound ground beef 85% lean
  • 1 pound ground pork (or more beef)
  • 1 cup ricotta cheese (Italian ricotta preferred)
  • 3/4 cup mushrooms diced
  • 2 large eggs
  • 1 cup freshly grated Parmesan cheese plus more for garnish if desired
  • 1/4 cup fresh basil leaves chopped (plus leaves for garnish if desired)
  • 1 tablespoon Italian seasoning
  • 1 3/4 teaspoon Redmond Real salt divided
  • 1/2 teaspoon fresh ground black pepper
  • 2 cups sugar free marinara for serving

Instructions
 

  • Preheat the oven to 425 degrees F, ensuring a rack is positioned in the top 1/3 of the oven, about 8 inches under the broiler. 
  • Place the butter into a large skillet over medium heat. Once the oil is hot, add in the onion. Season with a pinch of salt. Cook, stirring occasionally, until softened & fragrant, about 5 minutes. Add the garlic & cook another minute, or until fragrant. Remove from the skillet and place into a large bowl. 
  • Once the onion mixture is cool enough to touch, add the ground beef, ground pork, eggs, Parmesan, ricotta, diced mushrooms, basil, Italian seasoning, 1 1/2 teaspoons salt and 1/2 teaspoons pepper. Use your hands to combine well. Form the mixture into meatballs slightly larger than the size of a golf ball, rolling just until smooth – take care to avoid pressing the meatballs together too compactly. For quickness & ease, I use a 2-inch spring-loaded ice cream scoop. Place the meatballs on a large rimmed baking sheet.
  • Bake in the oven for 10 minutes. After 10 minutes, turn oven to broil and cook another 5 to 8 minutes or until you have a nice brown crust on the outside.
  • While the meatballs cook, place the marinara sauce into a large skillet and heat over medium heat. 
  • Once the meatballs are cooked through, place them to the skillet with the sauce. Simmer for 10 minutes. If desired, top with freshly grated Parmesan and basil leaves. Serve warm. 
  • Store extras in an airtight container in the fridge for up to 6 days. Can be frozen for up to a month. To reheat, place the meatballs and marinara onto a skillet over medium heat for 5 minutes or until warmed through.

Nutrition

Calories: 296.3 | Fat: 22.1g | Protein: 22.5g | Carbohydrates: 3.7g | Fiber: 0.6g | P:E Ratio: 0.9