Carnivore Meatballs
Meaty, cheesy, and ultra-satisfying, these carnivore meatballs are all about bold flavor with minimal fuss. The cheddar adds richness, while crushed pork rinds bring a subtle crunch and help bind everything together. With no flour or fillers, they’re perfect for low-carb, high-protein eating.
These meatballs skip breadcrumbs in favor of crushed pork rinds, keeping carbs down while still holding together beautifully. The combination of beef and egg gives them that juicy, tender bite, while cheddar cheese melts into each one for a flavorful, gooey center. They’re oven-baked, not fried, so you can enjoy the richness without all the grease.
Best part? You don’t need sauces or extras to make these shine. They’re great right off the baking sheet. Just a little salt, and you’re set.
Whether you’re following keto, carnivore, or just want a filling meatball without the carbs, this recipe keeps things simple and satisfying. Make a big batch for meals through the week or freeze them for easy reheating.
Check out this recipe for Keto Turkey Meatballs for another flavor twist.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Ground beef: Go with the leanest ground beef you can find, like 96% lean. It keeps calories and fat in check while still providing great texture. Lean beef also firms up nicely when baked.
- Eggs: Help bind the meatballs and add moisture. Whisk them before mixing for better distribution. Use pasture-raised if possible for more nutrients.
- Non-fat shredded cheddar cheese: Adds melty texture without extra fat. Look for a non-fat sharp cheddar for the best flavor punch. Helps hold the meatballs together as they bake.
- Crushed pork skins/pork rinds: The no-carb binder with a savory crunch. Crush them finely for the best texture. Adds salt too, so adjust accordingly.
- Salt: Enhances the natural flavor of the meat and cheese. Pork rinds are already salty, so go light and taste as you go.
See recipe card for quantities.
How to Make
This is a quick overview of the steps. See the Recipe card below for the rest.
Step 1: In a large bowl, mix the ground beef, eggs, cheese, crushed pork rinds, and salt.
Step 2: Use your hands for the best texture and mix until fully combined.
Step 3: Use your hands for the best texture and even mixing.
Step 4: Bake for 10 minutes, flip each meatball, then bake another 10 minutes until the center is no longer pink. Let cool slightly on a plate or rack.
Variations and Substitutions
- Use non-fat mozzarella instead of cheddar: It melts smoothly and keeps the fat content lower while still giving that cheesy texture.
- Skip the cheese altogether: If you’re really looking to reduce calories, these meatballs still hold together well without it. The pork rinds and eggs keep the structure intact.
- Try ground turkey or chicken: Super lean options like 99% fat-free ground turkey or chicken reduce calories even further while still making juicy meatballs when baked.
Serving Suggestions
- Pair with a crisp, tangy Cabbage and Carrot Salad for a light and crunchy side.
- Serve over sauteed Cabbage and Onions for a warm and hearty low-calorie plate.
- Add a spoonful of Mixed Pickled Vegetables for color and acidic contrast.
- Wrap in large lettuce leaves with mustard or sugar-free BBQ sauce for a fresh, handheld bite.
Storage
- Store: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked meatballs on a tray, then transfer to a freezer bag. Reheat from frozen or thaw overnight.
- Reheat: Warm in the oven at 300°F or microwave for about 1–2 minutes until heated through.
💡 Pro Tips
- Swap cheddar for non-fat mozzarella instead of cheddar: It melts smoothly and keeps the fat content lower while still giving that cheesy texture.
- Use a cookie scoop for even portions and faster rolling.
- Let meatballs rest after baking so the cheese sets and juices redistribute.
FAQ
Don’t overbake—pull them as soon as there’s no pink in the center. Using eggs and a bit of cheese helps retain moisture even with very lean meat.
Definitely. Make a double batch and store in meal containers with veggies or cauliflower mash. They hold up well in the fridge for days.
Carnivore Meatballs
Equipment
- Measuring cups
- Large bowl
- Disposable kitchen gloves
- Large baking sheet (or 2 smaller ones)
- Parchment paper
- #50 cookie scoop
Ingredients
- 2 lbs 96% lean ground beef
- 2 eggs
- ½ cup Non Fat Shredded cheddar cheese
- 1/4 cup crushed pork skins/pork rinds
- Salt to taste
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Mix the ingredients together in a large bowl.
- Use a cookie scoop to gather meat, then roll into a ball about drop onto the parchment lined baking sheet.
- Transfer the baking sheet to the oven, and bake for 10 minutes, then flip and bake for an additional 10 minutes for a no pink center.
- Remove from the oven, and transfer the meatballs to a plate or rack to cool for a few minutes.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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