Ricotta Meatballs

 This is a lower carb dish and a twist on a traditional cheese meatball. What makes it good for you is that you can use full fat ricotta and even regular ground beef. But I like to go lean on the beef so there isn't as much grease as they render down.

• 1 lb ground beef
• 1/2 cup ricotta cheese
• 1/3 cup grated parmesan
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and pepper
• Low-carb marinara sauce (optional)

1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment.
2. Mix ground beef, ricotta, parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large bowl.
3. Use gentle hands to avoid over-mixing, which keeps meatballs tender.
4. Roll mixture into evenly sized meatballs and place onto the baking sheet.
5. Bake for 18–20 minutes until golden and cooked through.
6. Warm low-carb marinara in a saucepan and gently place cooked meatballs into the sauce if desired.
7. Simmer 5 minutes to absorb flavor.