Carnivore Meatballs

5 from 2 votes

Our Carnivore Meatballs use simple ingredients for big flavor, delivering juicy, protein-packed bites that fit easily into any meal.

Prep Time10

Cook Time15

Total Time25

Course: 30-Minute Meal, 60 Minutes or Less, Mains

Cuisine: American, Italian

Keyword: 30-Minute Meal, 60-Minutes or Less, Appetizers, Carnivore, Easy, Ground Beef, Ground Meat, Mains, Meal Prep, Meatballs, Quick, Simple

Servings:

Calories: 146kcal

Author: Eva Filer

Get Recipe Ingredients

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.

Seal the Surface:Pinch and smooth any cracks before cooking to help lock in moisture.
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.
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.
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.