When exploring carnivore diet recipes, finding meals that are both satisfying and compliant can sometimes be a challenge. These Carnivore Meatballs, made with a blend of ground beef and pork, are the perfect solution. Infused with the rich, savory flavors of Parmesan cheese and held together by the crunch of crushed pork rinds, they offer a delightful texture and a burst of flavor in every bite. Whether you’re new to the carnivore lifestyle or a seasoned pro, this recipe is sure to become a staple in your meal rotation. Plus, they’re simple to make and perfect for meal prepping—enjoy them fresh out of the oven or reheat for a quick, delicious carnivore-friendly meal anytime!
See Also: The Carnivore Diet: A Complete Run-Down
Nutritional Breakdown per Serving
- Protein: 20g
- Total Carbs: 1g
- Net Carbs: 0g (since the carbs come from Parmesan cheese, which has negligible impact on net carbs)
- Fat: 22g
Savory Carnivore Meatballs
Equipment
- large mixing bowl
- measuring cups
- baking sheet
- parchment paper
- oven
- Mixing spoon or hands for combining ingredients
Ingredients
- 1 lb ground beef preferably 80/20 for more fat
- 1 lb ground pork
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup crushed pork rinds as a binder
- Salt to taste
Instructions
Preheat your oven:
- Set your oven to 400°F (200°C).
Mix the meats:
- In a large mixing bowl, combine the ground beef and ground pork. Mix them together until they are evenly distributed.
Add eggs and Parmesan:
- Crack the eggs into the meat mixture, then add the grated Parmesan cheese. Mix everything thoroughly.
Add pork rinds and season:
- Add the crushed pork rinds and salt to taste. Mix until everything is well combined.
Form meatballs:
- Use your hands to form the meat mixture into meatballs about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
Bake:
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are browned and cooked through.
Serve:
- These meatballs can be enjoyed as is, with a deliciously cheesy and rich flavor thanks to the Parmesan and pork rinds.
Notes
Prep and Cook Time:
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Tips:
- For a more intense flavor, you can increase the amount of Parmesan cheese or experiment with other hard cheeses allowed in your diet.
- The pork rinds not only help bind the meatballs but also add a nice crunchy texture.
Storage and Reheating Tips
Storage:
- Refrigerate: Store leftover carnivore meatballs in an airtight container in the fridge. They will stay fresh for up to 4 days.
- Freeze: For longer storage, place the meatballs in the freezer. They can be kept for up to 3 months.
- Quick Meal: Having frozen meatballs on hand makes it easy to prepare a quick, carnivore-friendly meal anytime.
Reheating:
- Oven: Reheat meatballs in the oven at a low temperature (around 300°F) for about 10-15 minutes, or until warmed through. This method helps maintain their texture and flavor.
- Skillet: Alternatively, reheat in a skillet over medium heat. This method can help regain some of the crispy exterior while keeping the inside juicy.
- Microwave: For a quicker option, reheat meatballs in the microwave on medium power for 1-2 minutes. Be cautious, as this method may cause the meatballs to become slightly tougher or drier.
Frequently Asked Questions (FAQs)
Q: Can I use different types of cheese?
A: Yes, you can experiment with different hard cheeses like Pecorino Romano or Gruyère to change the flavor of your carnivore meatballs while still keeping them carnivore-friendly.
Q: How do I keep the meatballs from drying out?
A: To keep your carnivore meatballs juicy, make sure to use a mix of meats with higher fat content, like 80/20 ground beef. Adding enough eggs and not overbaking are also key to retaining moisture.
Q: Can I make these meatballs without pork rinds?
A: If you prefer to skip the pork rinds, you can use additional egg yolks as a binder to keep your carnivore meatballs together. This will still provide a rich, satisfying texture without compromising the recipe’s carnivore integrity.
Leave a Reply