Carnivore Creamy Meatballs
Indulge in these hearty Carnivore Creamy Meatballs made with a flavorful blend of ground beef and pork, enveloped in a rich creamy garlic sauce.
Ingredients
Meatball Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1 cup ricotta cheese
- 1/3 cup grated Parmesan cheese For mixing into meatballs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup pork rind crumbs For coating the meatballs
- Salt to taste Salt
- Pepper to taste Pepper
Sauce Ingredients
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese For the sauce
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon paprika Optional
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and grease a 10x13-inch baking dish.
- In a large bowl, combine the ground beef, ground pork, egg, ricotta, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well and shape into uniform meatballs.
- Roll each meatball in pork rind crumbs to add texture. Arrange them in the baking dish.
Cooking
- Bake for 20 minutes, or until the meatballs are browned and cooked through. Set aside.
- Melt butter in a skillet over medium heat. Add garlic and sauté until aromatic.
- Pour in the heavy cream, season with salt, pepper, and paprika (if using), and cook until the sauce thickens. Stir in Parmesan.
- Add the baked meatballs to the sauce, tossing to coat. Serve garnished with fresh basil if desired.
Notes
These meatballs can also be served as an appetizer or over zucchini noodles for a low-carb option. They can be refrigerated for up to 3 days or frozen for up to 3 months.