The BEST Ricotta Meatballs Gluten Free & Keto

The BEST meatballs!
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😋Full Recipe (Exclusive to TH-cam!):
The BEST Ricotta Meatballs (Gluten Free & Keto)
1 pound ground beef
1 pound ground pork
1 tablespoon olive oil or butter
1/2 medium yellow onion, diced
8 cloves garlic, finely chopped
1 cup whole milk ricotta
3/4 cup finely diced mushrooms
2 large eggs
1 cup finely grated parmesan, plus more for garnish if desired
1/4 cup finely chopped fresh basil, plus more for garnish if desired
1 tablespoon Italian seasoning
1 3/4 teaspoons Redmond Real salt
1/2 teaspoon ground black pepper
for serving, as desired: simple tomato sauce
Preheat the oven to 425 degrees F, ensuring a rack is positioned in the top 1/3 of the oven, about 8 inches under the broiler. Line a large baking sheet with foil for easy clean up
Place the olive oil into a large skillet over medium heat. Once the oil is hot, add in the onion. Season with a pinch of salt. Cook, stirring occasionally, until softened & fragrant, about 5 minutes. Add in the garlic & cook another minute, or until fragrant. Remove from the skillet and place into a large bowl.
Once the onion mixture is cool enough to touch, add the ground beef, ground pork, eggs, Parmesan, ricotta, diced mushrooms, basil, Italian seasoning, 1 1/2 teaspoons salt and 1/2 teaspoons pepper. Use your hands to combine well.
Form the mixture into meatballs slightly larger than the size of a golf ball, rolling just until smooth - take care to avoid pressing the meatballs together too compactly. For quickness & ease, I use a 2-inch spring-loaded ice cream scoop. Place the meatballs on the prepared baking sheet.
Bake in the oven for 10 minutes. After 10 minutes, turn oven to broil and cook another 5 to 8 minutes or until you have a nice brown crust on the outside.
While the meatballs cook, place the marinara sauce into a large skillet and heat over medium heat.
Once the meatballs are cooked through, place them to the skillet with the sauce. Simmer for 10 minutes.
If desired, top with freshly grated Parmesan and basil leaves.
Serve warm.
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