Low Carb Keto Carnivore Chicken Ricotta Meatballs

These easy keto carnivore chicken ricotta meatballs are tender, juicy and packed with protein! Made with ground chicken, creamy ricotta cheese and pork rind crumbs, they’re baked in the oven for a simple low carb dinner the whole family can enjoy.

Easy Baked Chicken Ricotta Meatballs

Ground chicken is a wonderful lean protein, but it can become dry when it is overworked or overcooked. Ricotta cheese is the secret ingredient that gives these baked chicken meatballs their moist, tender texture.

The ricotta adds creaminess and moisture without making the meatballs heavy. Pork rind crumbs and large eggs bind the meatball mixture together without traditional breadcrumbs, panko or flour.

Everything is combined in one large mixing bowl, portioned onto a parchment-lined rimmed baking sheet and baked. There’s no large skillet, hot oil or messy stovetop cleanup needed!

You need just 15 minutes of prep time and 20 minutes of cooking time. Each serving of four keto chicken meatballs has just 2 grams of total carbs and an impressive 37 grams of protein!

Why You’ll Love This Recipe

• Just 15 minutes of prep
• Bakes in one pan
• Only 2 grams of carbs per serving
• Provides 37 grams of protein per serving
• Gluten-free when made with certified gluten-free ingredients
• Nut-free
• No breadcrumbs, panko or almond flour
• Perfect for meal prep
• Includes an easy strict carnivore option

What Does Adding Ricotta to Meatballs Do?

Ricotta cheese adds moisture and creates a softer, more tender texture. This is especially helpful when making meatballs with lean ground chicken, which can dry out more easily than beef or pork.

This recipe uses 1 cup of ricotta cheese for 2 pounds of ground chicken. That works out to ½ cup of ricotta per pound of chicken.

I used part-skim ricotta to keep the calories and fat better balanced for my Midlife Macros. Whole milk ricotta can also be used if you prefer a richer flavor.

If your ricotta looks especially watery, let it drain in a fine-mesh strainer for about 10 minutes. It does not need to be pressed completely dry.

Are These Chicken Meatballs Carnivore Friendly?

The main meatball ingredients—ground chicken, ricotta cheese, eggs and pork rind crumbs-are all animal-based. However, the onion powder, garlic powder, black pepper and optional parsley are not strict carnivore ingredients.

For strict carnivore meatballs, use:

• Ground chicken
• Ricotta cheese
• Plain pork rind crumbs
• Eggs
• Salt

Omit the onion powder, garlic powder, black pepper and parsley. Check the ingredient label on your pork rind crumbs to make sure they do not contain sugar, starches or plant-based seasonings.

Some versions of the carnivore diet include dairy, while others do not. These meatballs can work for someone who includes dairy and tolerates ricotta cheese.

Chicken Ricotta Meatball Ingredient Notes

Ground chicken

You can use packaged ground chicken or grind boneless chicken in a food processor. A ground chicken blend containing some dark meat will usually produce juicier meatballs than very lean ground chicken breast.

Ricotta cheese

Part-skim ricotta provides creaminess while keeping the fat and calorie count lower than whole milk ricotta. Either one will work. If lactose is a concern, you could also try my homemade lactose-free ricotta cheese.

Pork rind crumbs

Pork rind crumbs replace high-carb breadcrumbs and help bind the eggs, ricotta and ground chicken together. Plain crumbs are best for the carnivore version. Seasoned pork rind crumbs can add extra flavor, but always check the ingredients and nutrition label.

Eggs

Two large eggs provide structure and help keep the chicken meatballs from falling apart. I don’t recommend omitting them from this recipe.

Seasonings

Garlic powder, onion powder, salt and black pepper keep the flavor simple and family friendly. Fresh parsley is optional and can be sprinkled over the cooked meatballs just before serving.

How to Make Chicken Ricotta Meatballs

First, preheat your oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Whisk the eggs, garlic powder, onion powder, salt and black pepper together in a large bowl. Add the ricotta cheese and pork rind crumbs and mix until combined.

Add the ground chicken last. Gently mix just until the ingredients are evenly incorporated. Avoid aggressively squeezing or compacting the mixture.

Use a large cookie scoop to portion 28 evenly sized meatballs. If the mixture sticks to your fingers, use slightly damp hands to finish shaping them.

Arrange the meatballs on the prepared baking sheet with a little room between each one. Bake uncovered for 20 minutes or until the center of the largest meatball reaches 165 degrees F.

Tips for Moist Chicken Meatballs

Don’t overmix the ground chicken

Mix the ground chicken only until the other ingredients are incorporated. Overworking the meatball mixture can create a dense or rubbery texture.

Drain watery ricotta

Ricotta brands vary in moisture. If you see a lot of liquid in the container, drain the cheese briefly before measuring it.

Make evenly sized meatballs

A large cookie scoop helps create uniform portions so all the meatballs finish cooking at approximately the same time.

Don’t overbake

Chicken meatballs can dry out when cooked beyond the safe temperature. Begin checking the largest meatball near the end of the cooking time and remove the pan when it reaches 165 degrees F.

Bake them uncovered

These meatballs should be baked uncovered. Covering the baking sheet traps steam and prevents the exterior from developing as much color.

Swaps and Substitutions

Can I replace the ground chicken?

Ground turkey can replace the ground chicken in the same amount. Ground turkey thigh or a combination of light and dark meat will generally give you the moistest texture.

Ground beef or pork can also be used, but they will noticeably change the flavor, fat and nutritional information.

Can I use whole milk ricotta?

Yes. Replace the part-skim ricotta with an equal amount of whole milk ricotta. The meatballs will be slightly richer, and the nutrition information will change.

Can I replace the pork rind crumbs?

For a keto pork-free option, start with ¾ cup of finely ground almond flour. Let the mixture rest for 5 minutes, then add more almond flour, one tablespoon at a time, if it is still too loose to scoop.

This variation will no longer be nut-free or carnivore, and its texture and nutrition will differ from the original recipe.

Grated Parmesan cheese can replace a portion of the pork rind crumbs for extra cheesy flavor, but I would not replace the entire cup with Parmesan because it will make the meatballs saltier and may change their structure.

Can I use cottage cheese instead of ricotta?

Ricotta produces the best creamy texture. In a pinch, blend and drain small-curd cottage cheese before measuring an equal amount. Cottage cheese contains more liquid, so additional pork rind crumbs may be needed.

Can I use fresh garlic?

Replace the garlic powder with 1–2 finely minced garlic cloves. Fresh garlic and onion will not be suitable for the strict carnivore variation.

What to Serve with Chicken Ricotta Meatballs

For a carnivore meal, serve the meatballs plain or with melted butter, grated Parmesan cheese or a simple cream sauce. Top with some crispy bacon and try some egg white noodles.

For a low carb or keto meal, try them with:

• Quick keto marinara sauce
• Sautéed zucchini noodles or zoodles
• Spaghetti squash
• Creamy mashed cauliflower
• Roasted broccoli
• A simple green salad

Family members who are not following a low carb diet can enjoy the meatballs with regular pasta, marinara sauce or crusty bread.

Storage, Freezing and Reheating

Allow the cooked meatballs to cool, then store them in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave in 30-second intervals until warmed through. You can also place them in a covered baking dish and reheat them in a 350-degree F oven.

To freeze, arrange the cooled meatballs in a single layer on a baking sheet. Freeze until firm, then transfer them to a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

For food safety, leftovers should be reheated to an internal temperature of 165 degrees F.

Frequently Asked Questions

Can you put ricotta in chicken meatballs?

Yes! Ricotta is especially helpful in chicken meatballs because it adds moisture and tenderness to lean ground chicken. It also gives them a creamy texture without an overpowering cheese flavor.

How much ricotta cheese should I add to meatballs?

This recipe uses ½ cup of ricotta cheese for every pound of ground chicken. That is enough to add moisture without making the meatball mixture too loose.

How do you bind meatballs without carbs?

Eggs and pork rind crumbs are used as low carb binding ingredients. The eggs provide structure while the crumbs absorb moisture from the chicken and ricotta, helping the meatballs hold their shape.

How do you keep chicken meatballs from drying out?

Use ricotta cheese, avoid overmixing the ground chicken and do not overbake the meatballs. A meat thermometer is the most reliable way to know when they have reached 165 degrees F without cooking them longer than necessary.

What are common meatball mistakes?

The most common mistakes are overworking the mixture, making uneven portions, using very watery ricotta and baking the meatballs too long. Gently mixing and using a cookie scoop solves most of these problems.

More Low Carb Chicken Meatball Recipes

• Low Carb Lemon Chicken Piccata Meatballs
• Easy Keto Chicken Parmesan Meatballs

Need help meal planning? My weekly Midlife Macro Meal Plans use my recipes to create easy low carb meals and snacks, complete with a shopping list!

Low Carb Keto Carnivore Chicken Ricotta Meatballs