Dairy-Free Keto "Ricotta" Meatballs ๐Ÿ™‹

Dear Kite Hill Foods,

Thank you so much for making dairy-free, ketogenic versions of some of my favorite cheeses.  This Keto "Ricotta" Meatball recipe is dedicated to you.

My undying love,


Okay, so I could sit here and tell you all about my love-hate relationship with cheese (i.e. I love the way cheese tastes, but hate that I am immediately bloated after just one bite...), but I know you really want this recipe, so let's get down to it!

(And trust me: you REALLY want this recipe!)  

Dairy-Free Keto "Ricotta" Meatballs

  • 16oz organic ground beef

  • 8oz Kite Hill almond ricotta cheese

  • 1/4 cup nutritional yeast

  • 1 large egg

  • 1 1/2 tsp sea salt

  • 1 tsp turmeric

  • 1/2 tsp ground black pepper

  • 1 Tbsp dried Italian seasoning

  • 1/4 tsp allspice

  • Olive oil, for drizzling

  • Rao's Sensitive Formula Marinara Sauce, for serving

1. Preheat the oven to 400 F. Place all ingredients except olive oil and Rao's sauce in a bowl. 












2. Use a rounded tablespoon to scoop out portions of the meatball mix. Use your hands to form them into meatballs and place each one on an aluminum-lined baking sheet. You will have about 30 meatballs.

3. Drizzle each meatball with a little olive oil, and place in the oven for 18 minutes. 

4. Remove meatballs from the oven and serve with a side of Rao's sauce. Perfection!

Makes 30 meatballs. Macros per meatball (excluding olive oil and Rao's): 63 calories, 4.2g fat, 5.5g protein, 1g total carb (0.9g net carb)



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Kate JaramilloComment