Cream Cheese Stuffed Carnivore Meatballs

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I’ve made a variety of carnivore meatball recipes and finally found one I loved with my Triple Cheese Carnivore Wagyu Meatballs. However, when you’re on a strict eating regimen, you crave variety, so I experimented once again and found a worthy contender. Cream Cheese Stuffed Carnivore Meatballs bring a different kind of richness, with Black Angus beef and a luscious cream cheese center that melts perfectly with every bite. The combination of smoked salt and NoSalt adds just the right balance of flavor. For anyone who needs a fresh take on carnivore-friendly meals, this recipe might just become your new go-to.

Approximate Nutritional Breakdown (per serving):

• Calories: 420
• Fat: 33g
• Protein: 27g
• Total Carbs: 2g
• Fiber: 0g
• Net Carbs: 2g

Cream Cheese Stuffed Carnivore Meatballs

These Cream Cheese Stuffed Carnivore Meatballs offer an irresistibly juicy bite, with a smooth, creamy center that perfectly complements the rich Black Angus beef. Each meatball is packed with savory flavor and a melt-in-your-mouth texture, making it a satisfying choice for anyone craving a hearty, carnivore-friendly meal.

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Prep Time 15 minutes mins

Cook Time 23 minutes mins

Course Appetizer, Main Course, Snack

Cuisine American, Carnivore/Low-Carb

Servings 5

Calories 420 kcal

Equipment

• large mixing bowl
• Baking sheet (lined with parchment paper or aluminum foil)
• Whisk or fork (for whipping the cream cheese)
• Measuring cups and spoons
• Grater (for the Parmesan cheese)
• oven

Ingredients

  

• 2 lbs Black Angus ground beef
• 1/4 block cream cheese softened for better mixing
• 3/4 cup fresh grated Parmesan cheese
• 1/2 cup mozzarella cheese shredded
• 1 cup pork rinds crushed, for binding
• 1 egg
• 1/2 teaspoon smoked salt
• 1/4 teaspoon NoSalt or adjust to taste

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Instructions

 

Preheat the Oven:

• Set your oven to 400°F (200°C).

Prepare the Cream Cheese:

• Soften the cream cheese at room temperature or microwave it for 10 seconds, then whip it lightly to make it easier to distribute.

Mix the Ingredients:

• In a large bowl, combine the ground beef, whipped cream cheese, grated Parmesan, mozzarella, pork rinds, egg, smoked salt, and NoSalt. Mix everything thoroughly, ensuring the cream cheese is evenly incorporated.

Form the Meatballs:

• Shape the mixture into 1- to 1.5-inch meatballs and place them on a lined baking sheet.

Bake:

• Bake the meatballs in the preheated oven for 23 minutes, or until they are cooked through and have a nice golden crust on top.

Serve:

• Let the meatballs cool slightly before serving. Enjoy as is or pair with a carnivore-friendly dipping sauce like a buttery reduction or bone broth gravy.

Notes

Servings:

• Servings per recipe: 5 (around 4 meatballs per serving)

Keyword black-angus-meatballs, carnivore-meatballs, cream-cheese-stuffed-meatballs, keto-meatballs, low-carb-meatballs

Storage Tips:

Refrigerator: Store the meatballs in an airtight container in the fridge for up to 4 days. Reheat them in the oven or on the stovetop for the best texture and flavor.

Freezer: To freeze, place the cooked meatballs on a baking sheet and freeze for 1-2 hours until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating:

• Oven: For crispy meatballs, reheat in a preheated oven at 350°F for about 10-12 minutes or until warmed through.
• Microwave (from freezer): Place frozen meatballs on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 2-3 minutes, checking halfway through, until warmed evenly.
• Skillet: Reheat in a skillet on low heat with a bit of butter or oil for a crispy exterior.

I’d love to hear what you think of these Cream Cheese Stuffed Carnivore Meatballs! Did you try any fun variations, or do you have any tips to share? Drop a comment below and let me know how they turned out for you!