Carnivore Meatballs

Our Carnivore Meatballs are all about simple ingredients and big flavor. Made with just a handful of pantry staples, they're juicy, protein-packed, virtually zero carbs, and easy to work into any meal, including a carnivore diet.

When we're looking for a no-fuss meal prep option, these meatballs are always on repeat. They come together easily, freeze beautifully, and work just as well for quick snacks as they do for family dinners.

If you're looking for more easy dinner ideas, our Cooked Perfect Meatballs and Meatball Parmigiana Sub are both great options.

Ingredients

These come together with ingredients you probably already have in your kitchen.

See the recipe card below for the exact quantities of each ingredient.

• Medium Ground Beef: The base of your meatball mixture, giving it richness and juiciness.
• Eggs: Acts as a binding agent to keep your meatballs together and hold their shape.
• Parmesan Cheese: Adds a deliciously salty, savory flavor throughout.
• Sea Salt: Enhances all the other flavors in the meatball mixture.
• Dried Parsley: Adds a subtle, earthy depth of flavor.
• Ground Pepper: Adds a hint of warmth and spice.

Grab a baking sheet, large mixing bowl, measuring cups and spoons and a cookie scoop for this one.

Variations

• Meat: We use ground beef here, but feel free to use the ground meat of your choice or a mixture.
• Fresh Herbs: Chop up your favorite herbs to add a burst of freshness to your meatball mixture.
• Pork Rind Binder: For extra structure, mix in some finely crushed pork rinds in place of traditional breadcrumbs.
• Stuffed: Add a cube of cheddar cheese to the centre before cooking.
• Bacon: Adding lightly cooked bacon or wrap them.
• Spices: Add garlic powder, onion powder, ground white pepper, chili flakes or Italian seasoning.

How to Make Carnivore Meatballs

Check out how quick and easy it was to make these low carb meatballs.

Preheat oven to 350F and lightly grease a large baking sheet.

In a large bowl, combine all ingredients. By hand, mix until well combined.

Using a 2 ½ tablespoon cookie scoop, make medium sized meatballs and lightly shape into a tighter ball, then place on a prepared baking sheet.

Bake in the oven for 15 minutes or until a thermometer reads 160F.

Cool on the baking sheet until ready to serve.

Hint: When shaping the meatballs, pinch any cracks closed before baking, then gently re-roll to help seal in moisture.

Recipe Tips

• Cold Meat Mix: Keep the meat cold while mixing to help the meatballs hold their shape and stay juicy.
• Gentle Mixing: Mix just until combined. Overworking the meat can lead to dense meatballs with a tougher texture.
• Even Sizing: Use a scoop to portion the meatballs evenly so they cook at the same rate.
• Rest After Cooking: Let the meatballs rest briefly so the juices redistribute before serving.
• Meal Prep Portions: About 3 meatballs per serving works well for portioning into meal prep containers, this recipe makes roughly 18 meatballs total, or 6 servings.

Storage Instructions

• Refrigerator: Once cooled, place in an airtight container for 3-4 days.
• Freezer: Freeze cooked or uncooked meatballs on a baking sheet with parchment paper, then transfer to a freezer bag and store for up to 6 months.
• Reheating: Thaw in the fridge and reheat in the microwave or stovetop until warmed through. If uncooked, cooked based on the recipe card.
• Make Ahead: To make ahead, prep the meatballs through step 3 and refrigerate or freeze until ready to bake.

Serving Suggestions

• Veggie Side Dish: Maple Brussel Sprouts, Idahoan Mashed Potatoes, Sautéed Green Beans with Shallots or Honey and Brown Sugar Glazed Carrots.

Carnivore Meatballs Frequently Asked Questions