Carnivore Meatballs
Simple, flavourful meatballs with just meat and seasoning. No fillers, no breadcrumbs, pure protein.
Instructions
Instructions
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Mix the meat. In a large bowl, combine beef, pork, egg, salt, pepper, garlic powder, and onion powder. Mix with your hands until just combined—don’t overwork.
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Form meatballs. Roll mixture into golf ball-sized meatballs (about 40g / 1.4 oz each). You should get about 18-20 meatballs.
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Heat the pan. Melt butter in a large skillet over medium-high heat.
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Brown the meatballs. Add meatballs in batches, leaving space between each. Cook for 3-4 minutes per side until browned all over.
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Finish cooking. Reduce heat to medium. Cover and cook for 8-10 minutes until cooked through (internal temp 71°C / 160°F).
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Rest and serve. Let rest for 5 minutes. Serve with pan juices drizzled over.
Tips
- The pork ratio: Adding pork keeps meatballs moist. All-beef works but may be drier.
- Don’t overwork: Overworking the meat makes tough meatballs. Mix just until combined.
- Size consistency: Use a cookie scoop or scale for even-sized meatballs that cook uniformly.
Serving Ideas
- Over zucchini noodles with marinara (keto)
- With creamy mushroom sauce
- On their own as protein-packed snacks
- Sliced over a salad