Posted inRecipes

Egg-Stuffed Meatballs (Strict Carnivore)

Egg-Stuffed Meatballs (Strict Carnivore)

Here’s a recipe for Egg-Stuffed Meatballs, perfect for a strict carnivore diet! This recipe uses only animal-based ingredients, resulting in a protein-packed, delicious, and satisfying meal.

Egg-Stuffed Meatballs (Strict Carnivore)

Ingredients:

  • 1 lb (450g) ground beef (80/20 or fattier for juicier meatballs)
  • 4 large eggs
  • 1/4 cup grated Parmesan cheese (optional, if allowed)
  • 1 tsp salt (to taste)
  • 1/2 tsp black pepper (optional, omit for strict carnivore)
  • 1 tbsp beef tallow, bacon grease, or ghee (for greasing)

Instructions:

  1. Prepare the Eggs for Stuffing:
    • Boil 3 eggs until hard-boiled (7–9 minutes).
    • Cool the eggs in ice water, then peel them and set aside.
  2. Prepare the Meat Mixture:
    • In a mixing bowl, combine the ground beef, salt, and optional Parmesan cheese (if using). Mix well until fully combined.
  3. Shape the Meatballs:
    • Divide the meat mixture into 3 equal portions.
    • Flatten each portion into a patty in the palm of your hand.
    • Place a boiled egg in the center of the patty, then gently wrap the meat around the egg, sealing it completely to form a meatball.
  4. Cook the Meatballs:
    • Oven Method:
      • Preheat your oven to 400°F (200°C).
      • Grease a baking dish or tray with beef tallow, bacon grease, or ghee.
      • Place the meatballs in the dish and bake for 20–25 minutes, or until the meat is fully cooked and reaches an internal temperature of 160°F (71°C).
    • Pan-Seared Method:
      • Heat 1 tablespoon of beef tallow or bacon grease in a skillet over medium heat.
      • Sear the meatballs on all sides until browned, about 3–4 minutes per side.
      • Transfer to a preheated oven at 375°F (190°C) and bake for an additional 10–15 minutes until fully cooked.
  5. Serve:
    • Let the meatballs rest for 5 minutes after cooking. Slice them in half to reveal the egg center, or serve whole with additional melted butter or drippings for extra flavor.

Pro Tips:

  • Egg Alternatives: Use quail eggs for smaller, bite-sized stuffed meatballs.
  • Add Fat: Mix in 1–2 tablespoons of beef tallow or bacon grease with the meat mixture for added moisture.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain texture.

These Egg-Stuffed Meatballs are hearty, delicious, and strictly carnivore-friendly. They’re perfect for meal prep or a comforting dinner! 🥩🍳