Carnivore Ground Beef Meatballs - For the Carnivore Diet
These meatballs stick to the carnivore basics: rich 80/20 ground beef, a single egg for tenderness, and salt. A hot tallow-seared crust locks in juices so the centers stay moist without fillers or plant seasonings. Optional cheese or crushed pork rinds can add richness or extra binding, but they’re not required.
For the best texture, mix the beef gently and keep the meat cold so the fat stays firm and renders slowly in the pan. A quick sear on all sides develops flavor, then a short covered cook finishes them evenly. You can also pop them into a moderate oven to finish if you prefer.
Serve with pan drippings and a knob of butter or a spoon of tallow. These reheat well in a covered skillet over low heat with a splash of beef broth or more fat to keep them juicy. They’re great on their own, with eggs, or alongside a mug of warm broth.
Ingredients
- 2 lb (900 g) 80/20 ground beef, cold
- 1 large egg
- 1 to 1.5 tsp fine salt, to taste
- 2 tbsp beef tallow (for searing)
- Optional: 1 oz (30 g) grated hard cheese (e.g., Parmesan)
- Optional: 1 oz (30 g) crushed pork rinds for extra binding
Instructions
- In a bowl, gently mix the ground beef with the egg and salt until just combined. If using, fold in the cheese and/or crushed pork rinds. Do not overwork.
- Portion into 12–16 meatballs (about 1.5–2 oz each). If the mix feels soft, chill the meatballs for 10 minutes to firm up.
- Heat a large skillet over medium-high and add the tallow. When shimmering, add meatballs in a single layer without crowding.
- Sear 2–3 minutes per side, turning to brown several surfaces.
- Reduce heat to medium-low, cover, and cook 4–6 minutes more until the centers reach 155–160°F (68–71°C). Alternatively, transfer to a 375°F (190°C) oven for 5–7 minutes to finish.
- Baste with pan fat, rest 3 minutes, and season lightly with more salt if needed. Serve with the drippings or a pat of butter.