Lamb Meatballs - For the Carnivore Diet
These lamb meatballs are built for a carnivore plate: fatty ground lamb, a touch of salt, and a rich yolk for binding. Optional cheese or crushed pork rinds give extra firmness if you like a tighter bite, but they’re excellent with just lamb, yolk, and salt.
Sear them hot in tallow to lock in juices, then finish gently to 160°F internal for a tender, rosy interior. Rest briefly so the juices redistribute, then baste with the pan fat or a knob of butter before serving. They pair well with nothing more than their own drippings or a spoon of melted butter.
For meal prep, cook them just to doneness, cool, and refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a covered pan with a splash of tallow or butter to keep them moist.
Ingredients
- 1.5 lb (680 g) ground lamb (80/20 preferred)
- 1 large egg yolk
- 1 to 1.25 tsp fine salt (adjust to taste)
- 2 oz grated aged sheep’s milk cheese, such as Pecorino (optional)
- 1/2 cup finely crushed pork rinds (optional, for extra firmness)
- 2 tbsp beef tallow or ghee, plus more as needed for the pan
- 1 tbsp butter for finishing (optional)
Instructions
- Preheat the oven to 400°F (205°C) if you plan to finish the meatballs in the oven. Otherwise, stovetop-only is fine.
- In a bowl, combine ground lamb, salt, and egg yolk. If you want a firmer texture, mix in the cheese and/or crushed pork rinds. Mix just until evenly combined—do not overwork.
- Form 12 equal meatballs (about 2 ounces each). Lightly chill for 10 minutes if the mixture feels soft.
- Heat tallow or ghee in a large skillet over medium-high until shimmering.
- Sear the meatballs, leaving space between them. Brown on two sides, 2 to 3 minutes per side.
- Finish cooking: either lower heat to medium-low, cover, and cook 6 to 8 minutes until the centers reach 160°F (71°C), or transfer the skillet to the oven for 6 to 8 minutes to finish.
- Rest meatballs 3 minutes. Baste with the pan fat and finish with butter if desired. Serve hot.