Indulge in the rich, savory flavors of these Keto Ricotta Meatballs in Basil Cream Sauce. Perfectly tender and packed with flavor, these meatballs are a keto-friendly twist on a classic comfort food. Paired with a luscious basil cream sauce, this dish is a satisfying meal that fits seamlessly into your low-carb lifestyle.
When my family first embarked on our keto journey, finding recipes that everyone would love felt like a challenge. But these Keto Ricotta Meatballs quickly became a household favorite. My husband, who is a bit of a meatball connoisseur, gave them an enthusiastic thumbs-up, and even our little one, who usually turns up her nose at anything green, devours them without a second thought. The creamy basil sauce is so good, it has us all licking our plates clean. This dish is now a regular in our dinner rotation, and it’s always a hit!
Why These Keto Ricotta Meatballs?
- Low-Carb Delight: With no breadcrumbs in sight, these meatballs are perfectly keto-friendly, using crushed pork rinds for a satisfying texture.
- Creamy and Flavorful: The ricotta cheese keeps the meatballs moist and tender, while the basil cream sauce adds a rich, fresh flavor that’s simply irresistible.
- Easy to Make: This recipe is straightforward and simple, making it a great option for both weeknight dinners and special occasions.
- Versatile Dish: Serve these meatballs over zoodles, cauliflower rice, or enjoy them on their own—they’re delicious no matter how you plate them!
Ingredients:
For the meatballs:
- 900g (2 lbs) ground turkey
- 240g (8.5 oz) ricotta cheese
- 1 large egg
- 100g (3.5 oz) crushed pork rind crumbs
- 1 ½ tsp Italian seasoning
- 1 tsp garlic powder
- 30g (1 oz) grated Parmesan cheese
- Salt and pepper to taste
For the sauce:
- 30g (2 tbsp) butter
- 10g (2 tsp) minced garlic
- 240ml (8 fl oz) heavy whipping cream
- 30g (1 oz) grated Parmesan cheese
- 15g (0.5 oz) fresh chopped basil
- Salt and pepper to taste
Directions:
- Preheat the Oven: Set your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- Prepare the Meatballs: In a large mixing bowl, combine the ground turkey, ricotta cheese, egg, pork rind crumbs, Italian seasoning, garlic powder, Parmesan cheese, salt, and pepper. Use your hands to knead the mixture until all ingredients are evenly combined.
- Form and Bake: Shape the mixture into evenly sized meatballs and place them in the prepared baking dish. Bake for 20 minutes, or until the meatballs are browned and fully cooked through.
- Make the Basil Cream Sauce: While the meatballs are baking, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Create the Sauce: Pour in the heavy whipping cream, seasoning with salt and pepper to taste. Let the sauce simmer until it begins to thicken, then stir in the Parmesan cheese and fresh basil.
- Combine and Serve: Once the meatballs are done baking, transfer them to the skillet with the sauce. Toss the meatballs in the basil cream sauce until they are well coated. Serve immediately and enjoy!
Notes:
- Substitutions: If you prefer, you can use ground beef or pork in place of turkey. You can also substitute the pork rind crumbs with almond flour for a different texture.
- Storage: These meatballs can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop before serving.
- Serving Suggestions: Pair with sautéed spinach, zoodles, or cauliflower mash for a complete keto-friendly meal.
