Beef Meatballs (Oven-Baked, Carnivore-Style)
High-fat beef meatballs made from a simple 80/20 blend, bound with eggs, baked gently in the oven, and optionally finished with a quick hard sear. Simple seasoning keeps the focus on beef flavor and texture.
A filling, nutrient-dense meal for the whole family, rich in complete protein, essential fats, iron, zinc, and B vitamins.
Chef’s notes
An 80/20 fat ratio or higher is key for juiciness and flavor.
Mixing well improves structure without fillers.
Baking cooks the meatballs evenly; the quick sear adds texture.
These meatballs work well on their own or as part of a larger carnivore-style meal.
Ingredients
- Ground beef (at least 80/20 fat-to-lean) Suggested blends (2:2:1), e.g.: Chuck / hanger steak / brisket Chuck / beef shank / beef flank Or good-quality store-bought ground beef
- Eggs — 1 egg per pound (450 g) of meat
- Salt (and optional black pepper)
- Optional: grated Parmesan or another hard cheese (to finish)
- Beef tallow (optional, for pan-searing)
Directions
- If using whole cuts, grind the beef. Combine the meat with eggs and seasoning and mix thoroughly until the mixture binds and becomes sticky.
- Form meatballs about 1.5 inches (4 cm) in diameter.
- Preheat the oven to 375°F (190°C).
- Arrange the meatballs on a baking tray and bake for about 26 minutes, until cooked through.
- Remove from the oven.
- Optional finishing step: Heat a pan over high heat and add a small amount of beef tallow. Sear the meatballs for about 30 seconds per side, just until deeply browned.
- Sprinkle with grated Parmesan or hard cheese, if using, and serve.
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