Table of Contents
🔥 Smoked Carnivore Meatballs
Juicy, smoky, and bursting with meaty flavor—these carnivore-style meatballs are all about protein-packed comfort food with no filler. Perfect for BBQs, game days, or a high-protein dinner, these beauties soak up wood smoke like a sponge, giving you a rich, deep flavor that regular oven baking can’t match.
Ingredients
- 3 lbs ground meat (meatloaf blend of beef, pork, and veal works great; or just beef if preferred)
- 3 large eggs
- 2 tsp kosher salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp garlic powder (optional for carnivore purists)
- 1 tsp onion powder (optional)
- ½ tsp smoked paprika (optional, enhances smoky flavor)
Optional for richer flavor:
- ½ cup grated Parmesan cheese (low-carb, carnivore-friendly)
- 2–3 tbsp heavy cream for extra tenderness
Instructions
- Prep your smoker – Preheat to 225–250°F (107–121°C). Use wood chips like hickory, oak, or cherry for a balanced smoky flavor.
- Mix the meat – In a large mixing bowl, combine ground meat, eggs, salt, pepper, and any optional seasonings or cheese. Mix gently until just combined—don’t overwork.
- Shape the meatballs – Form into golf ball-sized balls (about 1½–2 inches in diameter).
- Arrange for smoking – Place meatballs on a wire rack or directly on your smoker grate. Leave space between them for even smoke circulation.
- Smoke ‘em up – Smoke for 1½–2 hours, or until internal temperature reaches 160°F for beef/pork blends (165°F for poultry blends).
- Rest and serve – Let meatballs rest for 5 minutes before serving to retain juices.
Notes
- No breadcrumbs here—these are pure carnivore, protein-rich meatballs.
- You can finish them with a quick sear in a hot skillet if you want a crispier exterior.
- If making in advance, smoke them slightly underdone, then reheat and finish cooking before serving.
Tips
- Keep meat cold before mixing—this helps maintain texture.
- For even smoking, rotate the meatballs halfway through.
- If you like extra juiciness, use an 80/20 beef blend or add a bit of beef tallow.
Servings
Makes about 18–20 meatballs (depending on size), serving 6–8 people.
Nutritional Info (per meatball, based on beef/pork blend without cheese)
- Calories: 165
- Protein: 14g
- Fat: 12g
- Saturated Fat: 4.5g
- Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Sodium: 220mg
Benefits
- High-protein for muscle repair and energy.
- Zero carbs for ketogenic or carnivore diets.
- Nutrient-dense with iron, zinc, and B vitamins.
- Smoking adds flavor without extra sauces or sugars.
Q & A
Q: Can I make these without a smoker?
A: Yes—bake at 375°F for 20–25 minutes, then broil briefly for a charred finish.
Q: What’s the best wood for smoking meatballs?
A: Hickory for a strong flavor, cherry for sweetness, or oak for a balanced profile.
Q: Can I freeze smoked meatballs?
A: Absolutely. Cool completely, freeze on a tray, then transfer to a freezer bag. They reheat beautifully.
Q: How do I keep them from drying out?
A: Don’t overcook, and consider adding a little beef tallow or heavy cream to the mixture.
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