If you’re following a carnivore lifestyle or just looking for a simple, protein-packed recipe, these carnivore-style meatballs will hit the spot. They’re juicy, flavorful, and made with just a few ingredients that stick to the carnivore way of eating. No breadcrumbs, no fillers — just pure meaty goodness.
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Why You’ll Love This Recipe
I’ve made a lot of meatballs over the years, but these are some of the easiest and most satisfying. If you like meatballs, try out these carnivore recipes for Carnivore Bread, Carnivore Chili, and Carnivore Burger.
- No fillers → pork rinds keep the carbs at zero while mimicking breadcrumbs.
- Extra juicy → sour cream adds creaminess so the meat doesn’t dry out.
- Quick + versatile → just a handful of ingredients and you’ve got a meal that works for breakfast, lunch, or dinner.
- Meal-prep friendly → make a batch ahead of time and reheat when you need a protein boost.
As someone who’s cooked countless family meals and tested recipes on different diets, I can say these meatballs deliver flavor and satiety without the extras.
Ingredients needed for Carnivore Meatballs
Here’s what you’ll need to make about 16 meatballs:
- 2 pounds ground beef (80/20 blend recommended)
- 2 large eggs (binder)
- 1 cup crushed pork rinds (texture + binding)
- ½ cup heavy cream (moisture + flavor) - can sub in light sour cream if you want but its not carnivore
- 1 teaspoon sea salt
- ½ teaspoon garlic powder (optional, depending on how strict you are)
- ½ teaspoon onion powder (optional)
Substitution Tips
- Ground meat: You can use pork, chicken, or turkey if you prefer, or mix meats together for deeper flavor.
- Cheese: Parmesan is classic, but any hard cheese (like Romano or Asiago) works. If you’re extremely strict, you can even leave cheese out.
- Eggs: If you’re sensitive to eggs, try using just cheese to help bind, though the texture will be looser.
How to Make Carnivore Meatballs
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Crush pork rinds until fine — you can use a food processor or place them in a bag and smash with a rolling pin.
In a large bowl, combine ground beef, eggs, crushed pork rinds, heavy cream, and seasonings. Mix gently with your hands until just combined.
Roll into 1 ½-inch meatballs and place on the baking sheet.
Bake 18–20 minutes, or until golden brown and cooked through.
Let rest for 5 minutes before serving.
Pro Tips
- Use a cookie scoop to make uniform meatballs — they’ll cook evenly.
- Don’t overbake — meatballs dry out quickly, so check for doneness at the 18-minute mark.
- Add a sear — for extra flavor, pan-fry the meatballs in a cast iron skillet before finishing them in the oven.
Serving Suggestions
- Serve with a side of bone broth for dipping.
- Pair with scrambled eggs for a hearty breakfast.
- Melt a little extra cheese on top for added richness.
- Add to zucchini noodles or roasted veggies if you’re not strictly carnivore.
Common Questions
Yes! Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the oven or air fryer.
Definitely. Cook at 375°F for about 12–14 minutes, shaking halfway through.
Not at all! The eggs and cheese do all the binding. These are 100% breadcrumb-free and still hold together beautifully.
Final Thoughts
Carnivore-style meatballs are one of those recipes you’ll find yourself making again and again. They’re quick, satisfying, and adaptable to whatever meat you have on hand. Whether you’re eating carnivore full-time or just looking for an easy protein option, these meatballs will fit right into your routine.
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Carnivore Meatballs
- Prep Time: 5 min
- Cook Time: 18 min
- Total Time: 23 min
- Yield: 15 1x
- Category: Carnivore
- Method: Bake
- Cuisine: American
Description
These carnivore meatballs are made with ground beef, crushed pork rinds, and sour cream for juicy, flavorful bites that are low-carb and filling.
Ingredients
- 2 pounds ground beef
- 2 large eggs
- 1 cup crushed pork rinds
- ½ cup sour cream or heavy cream
- 1 teaspoon sea salt
- ½ teaspoon garlic powder (optional, depending on how strict you are)
- ½ teaspoon onion powder (optional)
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Crush pork rinds until fine — you can use a food processor or place them in a bag and smash with a rolling pin.
In a large bowl, combine ground beef, eggs, crushed pork rinds, sour cream, and seasonings. Mix gently with your hands until just combined.
Roll into 1 ½-inch meatballs and place on the baking sheet.
Bake 18–20 minutes, or until golden brown and cooked through.
Let rest for 5 minutes before serving.
Notes
- Use a cookie scoop to make uniform meatballs — they’ll cook evenly.
- Don’t overbake — meatballs dry out quickly, so check for doneness at the 18-minute mark.
Nutrition
- Serving Size: 1
- Calories: 220
- Sugar: 0
- Carbohydrates: 0
- Protein: 22g
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