These Carnivore Meatballs are easy to make and full of flavor. You’ll notice that we axed the breadcrumbs to make this a low-carb version of a classic Italian meatball. It still has an amazing texture and remains juicy as it cooks. These are great for a keto-friendly lifestyle or if you don’t have breadcrumbs. You can still make amazing meatballs using this quick and simple carnivore recipe.
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I keep the seasoning simple, but you can add whatever spices you enjoy to further develop the flavors. I like the natural and clean flavor of the sea salt here—it enhances the dish beautifully! These low-carb meatballs are incredibly tender and soft, making you want to go back for more!
If you like ground beef recipes, you will love Korean Beef Bowls, Meatball Parmigiana and Zucchini Boats with Ground Beef.
Why You’ll Love This Recipe
- It consists of simple ingredients: This is a simple, yet delicious carnivore meatball recipe that uses basic ingredients and transforms them into something truly flavorful. All of the items used are ones you may already have on hand!
- It’s budget-friendly: The ingredients are inexpensive, making them easy to pick up during your next shopping trip. I love low-cost dinners!
- It freezes well: The best part about these carnivore diet meatballs is that they make fantastic leftovers. They freeze and thaw perfectly so feel free to make extra for another meal.
Ingredients
This dish consists of 3 main ingredients plus seasonings. It’s a super simple list to create a flavorful and low-carb carnivore meatballs recipe.
- Ground beef: I like lean ground beef for this recipe, but not as lean as 90% (80% is perfect) because having some fat adds even more flavor and tenderness to the meatballs.
- Eggs: I use eggs as the binder in this recipe without breadcrumbs to keep it low carb! Combined with the parmesan, they hold together well in the oven.
- Parmesan cheese: Not only does the cheese help bind the ingredients, but it also adds a sharp and salty flavor to the meat.
- Seasonings: I keep it simple and use sea salt, black pepper, and dried parsley. Feel free to add more seasonings like garlic powder or dried basil if you want, but I like the subtle flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Jalapeno cheddar: Add diced jalapenos and shredded cheddar cheese for a spicy and extra cheesy version
- Ginger soy: Incorporate a bit of grated ginger and a splash of soy sauce to give these meatballs some Asian flair.
- Spicy buffalo: Toss these meatballs in your favorite buffalo sauce for a spicy kick.
How to Make Carnivore Meatballs
Here are the instructions on how to make these delicious carnivore meatballs with cheese and no breadcrumbs. It’s a straightforward process and to get started, line a baking sheet with parchment paper and preheat your oven to 350°F.
Step 1: Combine the ingredients. Add the ground beef, eggs, cheese, and seasonings to a large mixing bowl.
Step 2: Mix it. Use your clean hands to mix the ingredients until they are well combined.
Step 3: Form the meatballs. Scoop the meatball mixture with a 2 ½ tablespoon cookie scoop and shapep into a ball. Repeat this process until all of the meatballs are ready to go. Then, place them onto the greased baking sheet.
Step 4: Bake them. Pop the pan into the oven and bake the meatballs for about 15 minutes or until they are fully cooked. Serve and enjoy!
Recipe Tips
- Rest before serving: Allow the meatballs a few minutes to rest before you serve them. This will ensure that they are perfectly juicy!
- Chill the meatball mixture: I like this trick if you’re having trouble forming the meatballs. Since these are keto-friendly meatballs, they don’t use breadcrumbs as a binder. Sometimes I like to pop the mixture into the refrigerator for a few minutes to make it easier to handle.
- Use a meat thermometer: You can always use a thermometer if you’re unsure if the carnivore meatballs are fully cooked. Under food safety guidelines, they should have an internal temperature of at least 160°F.
If you love recipes like these carnivore meatballs, you may also enjoy these Slow Cooker Buffalo Chicken Meatballs, Chicken Ricotta Meatballs or this delicious Meatball Sub from Subway!
Storage Directions
- Storing: Store leftovers of these meatballs in an airtight container or Ziploc bag in the refrigerator for up to 3 days. You can freeze them for up to 2 months.
- Reheating: For best results, reheat them in the oven or air fryer. You can use the microwave, but it might dry them out slightly.
- Make Ahead: Combine and form the meatballs up to 24 hours in advance and store them in the refrigerator on the sheet pan until you’re ready to bake them. You can also freeze them on a baking sheet lined with parchment paper and then transfer to a container to store them raw. Thaw them in the refrigerator overnight and then cook as directed.
Serving Suggestions
- Keep the whole meal low-carb and try slow cooker spaghetti squash in place of traditional pasta as a side dish.
- I love roasted cabbage steaks as a hearty side veggie side dish. They are so flavorful.
- Try maple bacon Brussel sprouts or air fryer bang bang cauliflower to serve along with these meatballs.
- Smother them in hot BBQ sauce for a spicy kick!
Recipe FAQs
You can if you’d like. However, I don’t recommend it—especially if you are on the carnivore diet. They aren’t low-carb! This recipe focuses on making a delicious meatball without breadcrumbs.
If you overcook these meatballs, they will become very dry and tough. You must also ensure that they have enough moisture. Sometimes I like to add in 1-2 additional egg yolks for extra moisture and to help with binding.
Sure, but I'd recommend adding in extra fat, such as chopped raw bacon, to compensate for it and keep the meatballs from drying out.
More Delicious Keto-Friendly Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Carnivore Meatballs
Equipment
- Baking Sheet
Ingredients
- 2 lbs ground beef
- 2 eggs large
- ½ cup grated parmesan cheese
- 2 teaspoons sea salt
- 1 teaspoon dried parsley
- ½ teaspoon ground pepper
Instructions
- Preheat oven to 350°F 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 160°F.
- Cool on the baking sheet until ready to serve.
Notes
- Leftover no-carb meatballs can be stored in an airtight container or a resealable bag. They will stay fresh in the refrigerator for up to 3 days.
- Allow the meatballs about 5-10 minutes to rest after they come out of the oven. It will keep them moist before you serve them.
- If you’re unsure if the meatballs are fully cooked, use a meat thermometer. It should read at least 160°F for food safety.
Lisa says
Easy and delicious TFS
Karin and Ken says
You’re most welcome. We love them too. All the best. Karin
Sam says
These meatballs are perfect. We loved them. Will definitely make again Thank you
Karin and Ken says
We love these meatballs too. They’re in our rotation. All the best. Karin