Smoked Pepper Jack Meatballs ( Carnivore-Friendly)

Ingredients:

• 1 lb ground pork
• 1 lb ground beef (80/20 fat ratio)
• 2 large eggs (beaten)
• 1 cup shredded pepper jack cheese
• 1 1/2 tsp Italian seasoning (optional for carnivore)
• 1 tsp onion powder (optional for carnivore)
• 1 tsp garlic powder (optional for carnivore)
• 1 tbsp of your favorite rub (check for keto/carnivore compatibility)
• 1 tbsp Worcestershire sauce (optional for carnivore—use if desired, or substitute with a small amount of beef broth or omit entirely)

Instructions:

1. Preheat the Smoker: Set your smoker to 225°F.

2. Prepare the Meatball Mixture: In a large bowl, combine the ground pork and ground beef. Add the beaten eggs, shredded pepper jack cheese, Italian seasoning, onion powder, garlic powder, your rub, and Worcestershire sauce. Mix everything well but avoid over-mixing to keep the texture tender.

3. Shape the Meatballs: Roll the mixture into 8 large meatballs (about the size of tennis balls), or adjust the size based on your preference. If making smaller meatballs, reduce the cooking time accordingly.

4. Smoking: Place the meatballs in the smoker and cook for about 2.5 hours or until the internal temperature (IT) reaches 155°F. For those using breadcrumbs or other moisture ingredients, you can aim for 160°F to ensure they are fully cooked.

5. Rest: Once the meatballs are done, remove them from the smoker and let them rest for about 5 minutes.

6. Optional (for Non-Carnivore & Non-Keto): If you’re not following a strict keto or carnivore diet, you can brush the meatballs with BBQ sauce or hot honey during the last 5–10 minutes of cooking to add extra flavor.

7. Serve: Enjoy these juicy, smoky meatballs! Serve them on their own, over a salad, or with your favorite side dish.

Notes:

• Keto-friendly: This recipe is already low-carb, but if you want to make it more moist, you can add a little bit of pork rinds or almond flour in place of breadcrumbs.

• Carnivore-friendly: If you’re strictly carnivore, skip the Italian seasoning, onion powder, garlic powder, and Worcestershire sauce. Stick with just the meats, eggs, and cheese for a purist approach!

• Moisture Adjustments: If you find the meatballs dry, consider adding a little extra cheese or fat (like bacon grease) to the mixture.