I’ve made carnivore meatballs before, but nothing quite as good as this. The combination of rich Wagyu beef, ground beef, and three savory gooey cheeses—Parmesan, mozzarella, and cottage—takes these meatballs to a whole new level. Each bite is packed with flavor and juiciness, perfectly seasoned with smoked salts and a boost of potassium from NoSalt. These Triple Cheese Carnivore Wagyu Meatballs are not only delicious but also an excellent fit for anyone following a low-carb, high-protein diet.
See Also: Carnivore Recipe: Tender Lamb Loin Chop
Nutritional Breakdown (Per Serving of 3 Meatballs):
- Calories: ~410-450 kcal
- Protein: ~26 grams
- Fat: ~33 grams
- Net Carbs: ~1-2 grams
Triple Cheese Carnivore Wagyu Meatballs
These meatballs are a game-changer for carnivore and low-carb enthusiasts. A mouthwatering blend of Wagyu and ground beef creates the perfect base, while Parmesan, mozzarella, and cottage cheese add a rich, cheesy twist. With just the right amount of smoked salt seasoning, these meatballs come out tender, juicy, and packed with flavor.
Equipment
- large mixing bowl
- baking sheet
- Parchment paper or grease spray
- Measuring Spoons
- oven
- Optional: Cast iron skillet (for searing)
Ingredients
- 1 lb Wagyu beef
- 1 lb ground beef
- 1/4 tsp smoked bacon salt
- 1/4 tsp smoked hickory salt
- 1/4 tsp NoSalt potassium chloride
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup cottage cheese
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Meat Mixture:
- In a large mixing bowl, combine 1 lb of Wagyu beef and 1 lb of ground beef.
- Add the smoked bacon salt, smoked hickory salt, and NoSalt potassium chloride to the meat. Mix well to evenly distribute the seasoning.
Add the Egg and Cheeses:
- Crack the egg into the meat mixture and mix it in thoroughly to bind everything together.
- Add the grated Parmesan cheese, shredded mozzarella, and cottage cheese. Continue mixing until all ingredients are well combined.
Shape the Meatballs:
- Form the meat mixture into meatballs of your desired size. For even cooking, make each meatball around 1.5 inches in diameter. This recipe should yield about 16-20 meatballs depending on the size.
Cook the Meatballs:
- Place the meatballs on a baking sheet lined with parchment paper or a lightly greased tray to prevent sticking.
- Bake in the preheated oven for about 20-25 minutes, or until the meatballs are browned and cooked through (internal temperature of 160°F/71°C).
Optional Finishing:
- For extra flavor, you can pan-sear the baked meatballs in a cast-iron skillet with a bit of butter to crisp the exterior for 1-2 minutes on each side.
Notes
Serving Size Per Recipe:
- Makes 16-20 meatballs
- Serving size: 4 meatballs
Calories Per Serving:
- Approximately 450-500 calories per serving
Serving Suggestions:
- Serve the meatballs as they are or with a simple carnivore-friendly sauce made from beef broth and butter.
Storage Tips
To keep your Triple Cheese Carnivore Wagyu Meatballs fresh and flavorful, follow these simple storage tips:
- Refrigeration:
- After cooking, allow the meatballs to cool to room temperature. Store them in an airtight container and place them in the refrigerator. They will keep for up to 4 days.
- Freezing:
- If you plan to make a larger batch or want to save some for later, freeze the meatballs. Once they’ve cooled, place them on a baking sheet in a single layer and freeze for 1-2 hours (this prevents them from sticking together).
- Transfer the frozen meatballs to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
- Reheating:
- For refrigerated meatballs, reheat in a skillet on low heat or in the oven at 300°F (150°C) for 10-15 minutes until warmed through.
- For frozen meatballs, you can thaw them overnight in the fridge or reheat them directly from frozen in the oven at 350°F (175°C) for 20-25 minutes.
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