Keto-Friendly Ricotta Chicken Meatballs Recipe FTW
We never met a meatball we didn't like but if you're following a ketogenic diet, spaghetti and meatballs are usually off the table. Our keto-friendly version topped over zoodles keeps you on plan while savoring one of the old classics.
- 1/2 cup blanched almond flour
- 1/2 cup grated high quality Parmesan cheese
- 1 tablespoon dried Italian herbs
- 1/2 tablespoon crushed red pepper flakes
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup grated onion
- 1/2 cup whole milk ricotta cheese
- 1 teaspoon salt
- cracked black pepper
- Preheat oven to 400°F (preferably convection if you have it), and line a sheet pan with parchment paper or aluminum foil.
- In a medium mixing bowl, stir all of the ingredients except for the chicken together using a fork until well combined.
- Place ground chicken in a large mixing bowl, and stir in the ricotta mixture with a fork using large circular motions until well incorporated. (Mixture should seem slightly wet.)
- Using a 1/4 cup measuring cup, scoop balls onto the parchment-lined sheet pan. Try to space them out evenly. It's okay if they touch.
- Place in oven and roast for 25 minutes, turning pan halfway through.
- Remove meatballs from oven and serve immediately with the accoutrements of your choice.
Look for more amazing recipes on the Brit + Co Food page!
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Ashley primarily works as a nomadic private chef happily serving her international clientele all over the world. She also does freelance recipe R&D, having recently worked with cookbook authors Mads Refslund, James Peterson, Candice Kumai, Tama Matsuoko, and Alison Cayne. In her former NYC life, she was a culinary instructor. Teaching people how to cook with confidence remains her professional passion. She hopes to open a cooking school in the next couple years. In addition to building a food and cooking empire, Ashley also obsesses over travel (see @cendrenue), learning languages, interior design, dance cardio, and amaro liqueurs.