Looking for a delicious and filling dinner that’s both fancy and easy to make? These carnivore ricotta meatballs might become your new favorite dish.

Made with ground turkey and a rich blend of cheeses, they’re a perfect choice when you want something that feels special but doesn’t require hours in the kitchen.

The combination of ricotta and parmesan cheese makes these meatballs incredibly tender and flavorful. Unlike traditional meatballs that use breadcrumbs, these use pork rind crumbs instead, making them perfect for those following a carnivore or low-carb diet.

What makes this recipe stand out is the creamy sauce. It’s made with heavy cream, butter, and parmesan cheese, creating a rich coating that turns these meatballs into a restaurant-quality meal.

The sauce is simple to make but adds that extra touch that makes everyone ask for seconds.

If you’re tired of basic meatballs or looking to add more protein-rich meals to your menu, this recipe is worth trying. Let’s get started!

👍 Why You’ll Love This Recipe

Extra Juicy: Thanks to the ricotta cheese mixed into the meat, these meatballs stay incredibly moist and juicy. Unlike regular turkey meatballs that can often turn out dry and tough, these remain tender even when reheated the next day.

Rich Cream Sauce: The homemade cream sauce takes these meatballs to the next level. It’s thick, rich, and completely carnivore-friendly, made with heavy cream, butter, and more parmesan cheese.

Perfect Protein Source: Ground turkey is an excellent lean protein source, and when combined with the cheese, you’re getting a substantial amount of protein in each serving.

No Breadcrumbs Needed: Most meatball recipes rely on breadcrumbs as a binder, but these use pork rind crumbs instead. This simple swap makes them perfect for carnivore and zero-carb diets while still giving you that classic meatball texture you’re looking for.

✨ Recipe Ingredients

Meatballs

2 pounds Ground Turkey
1 cup Pork Rind Crumbs (I recommend these – amazon)
1 Egg (large)
1 cup Ricotta Cheese
1/3 cup Grated Parmesan Cheese
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
Salt to taste
Pepper to taste

Sauce

1 cup Heavy Whipping Cream
1/4 cup Grated Parmesan Cheese
2 tablespoons Butter (unsalted)
1 1/2 teaspoons Garlic (minced)
Salt
Pepper
Optional : basil for garnishing

Note: I am adding garlic powder and other Italian seasonings in very small amounts to make this dish extra tasty. If you follow a 100% strict carnivore diet, feel free to just omit these ingredients.

Quick tip: Pin this recipe now to have it handy in your saved collection. Perfect for last-minute meal ideas!

👨‍🍳 How To Make

Follow this easy recipe:

Step 1

Start by preheating the oven to 400°F and greasing a baking dish (I used a 10×13 inch one) with butter.

Step 2

Add all the meatball ingredients from the list to a large bowl.

Step 3

Mix everything until well combined, and then form the mixture into even small meatballs. Optional: roll them in pork rinds. Place them in the baking dish.

Step 4

Bake for 20 minutes until browned. Then, remove from the oven.

Step 5

Place a skillet over medium heat and add the butter. Then, add the garlic and sauté.

Step 6

Add the heavy cream, pepper, and salt. Simmer until the sauce thickens, and then stir in the parmesan and basil.

Step 7

Add the meatballs to the skillet, toss them until coated, and serve. Enjoy!

💡Tips

1. Don’t Skip the Pork Rinds

Make sure to crush the pork rinds into very fine crumbs (or just buy the pork rind crumbs I recommended above)- they should look almost like regular breadcrumbs.

You can put them in a zip-top bag and crush them with a rolling pin, or use a food processor. If the crumbs are too large, your meatballs might fall apart while cooking.

The pork rind crumbs help absorb extra moisture from the ricotta and turkey, keeping your meatballs perfectly tender but still firm enough to hold their shape. Without them, the mixture will be too wet and your meatballs might turn out mushy.

2. Temperature is Key

Don’t just rely on the cooking time – use a meat thermometer if you have one. Turkey needs to reach 165°F (74°C) internally to be safe to eat. Insert the thermometer into the center of one of the larger meatballs.

If you don’t have a thermometer, cut one of the larger meatballs in half – it should be completely opaque with no pink areas.

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FAQ

1. Why are my meatballs falling apart?

This usually happens when there isn’t enough binding agent (in this case, the pork rind crumbs and egg) or when the mixture is too wet. Make sure your pork rind crumbs are crushed very finely, and that you’re using enough of them.

Also, drain any excess liquid from the ricotta cheese before adding it. Another tip: chill the formed meatballs in the refrigerator for 15-20 minutes before baking.

This helps them hold together better during cooking. If your mixture still seems too wet, you can add a few more tablespoons of crushed pork rinds.

2. Can I use ground beef instead of turkey?

Yes, you can definitely use ground beef! Choose beef that’s about 80/20 lean-to-fat ratio for the best results. Ground beef will make the meatballs richer and more filling than turkey. The cooking time stays the same.

1 thought on “Carnivore Ricotta Meatballs”

These meatballs are the best I’ve ever had. Love all your recipes, keep them coming, thank you

5 from 1 vote