My husband absolutely loves cheese!! It’s his favorite thing in the whole world; And let’s face it, sometimes you just don’t feel like meat. Well, I kind of stumbled onto a recipe from an Italian food website (nope, not a lick of English spoken) looking for some inspiration, and I stumbled onto this recipe that I absolutely knew my husband would love! With a few simple tweaks, I was able to make this tasty recipe Keto Friendly.
It is super fast to make, and a great alternative to our regular meatball recipe when you’re feeling like something a little different. Needless to say, he was an absolute fan, and he wanted to eat them 3 times in 1 week…..Successful Mission!!
- 1.5 cups ricotta cheese
- 1 cup grated parmesan cheese
- 1 cup pork panko
- 2 large eggs
- 1 TBSP fresh parsley (finely chopped)
- 1 garlic clove (minced)
- pinch of salt, pepper and grated nutmeg, to taste
- our Marinara Sauce
- Drain the whey from the ricotta by placing it in a mesh strainer in the refrigerator for 2 hours.
- After the ricotta has been strained, add the ricotta and the rest of the ingredients (except the marinara sauce) into a large mixing bowl, and mix until well combined.
- Roll the ricotta mixture, using a large cookie scoop, into balls. You should get 16-18 ricotta balls using this scoop.
- Heat up the marinara sauce in a large skillet until simmering, then gently add the ricotta cheese balls. Place a lid over the skillet and allow to simmer for 10 minutes.
- After 10 minutes, serve the Ricotta Cheese Balls with some marinara and a few extra fresh basil leaves and some shaved Parmesan.
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- PIONEER WOMAN CUTTING BOARD
- PIONEER WOMAN KNIFE SET
- STAINLESS MIXING BOWLS
- SILICONE RUBBER SPATULA
- T-FAL NONTICK 5qt JUMBO SAUTE PAN
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5 thoughts on “Ricotta Cheese Balls”
Hello. Any substitute for the pork panko? I don’t eat pork.
Unfortunately not if you want it to stay keto, but if you aren’t ultra strict, I guess you could use low carb breadcrumbs, but the carb count would be considerably higher.
Do you have Nutritional Content for your recipes?
With all of our recipes we recommend using Carb Manager for your Macros, as different brands of the same ingredient can contain a vastly different amount of carbohydrates.
Often enough people like to swap out our sweetener for theirs and also add and subtract ingredients to their own likes and dislikes.
“SERVING SIZE” perception can also be vastly different from one person to another.
I would love a recipe for making ricotta. TY