Ricotta Chicken Meatballs

Ricotta Chicken Meatballs

KetoDinnerLunchEasyLow CarbGluten Free
Star Rating
Total Time

40 min


1 lb. ground chicken
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.