🔥 Smoked Carnivore Meatballs
A rich, smoky, cheesy take on meatballs — no breadcrumbs, no plants, all flavor.
🥩 Ingredients:
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3 lbs ground meat (beef/pork/veal combo is ideal)
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3 eggs
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½ cup fresh mozzarella, torn
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½ cup ricotta cheese
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½ cup grated Parmesan
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Redmond Real Salt (to taste — start with ~2 tsp)
🧤 Instructions:
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Preheat your smoker to 250°F (121°C).
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Mix all ingredients in a large bowl by hand until just combined. Don’t overwork it.
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Form into golf ball–sized meatballs. Place on a wire rack or tray lined with parchment for easy handling.
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Smoke at 250°F for 2 hours. This gets you deep flavor and an awesome bark on the outside.
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Crank the heat up to 375°F (190°C) for about 10 minutes to finish and crisp the exterior.
✔️ Internal temp target: 170°F. -
Rest for 5–10 minutes before serving — this locks in juices.
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Serve with:
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Sour cream
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Melted butter
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Bacon mayo
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Or just eat ’em hot off the tray like your kid did!
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🧠 Tips & Variations:
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Add finely chopped bacon or liver for nutrient boost.
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Want spice? Fold in a little aged cheese or hard salami bits.
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For crispier edges: roll meatballs in grated Parmesan before smoking.
Let me know if you want a printable version or a spicier take with optional “cheat” ingredients like pepper flakes or smoked paprika.