🍖 Smoked Carnivore Meatballs (Full Recipe)

A rich, simple, zero-carb meatball recipe perfect for carnivore, keto, or high-protein eaters. These meatballs are juicy, smoky, and extremely easy to prepare.

🥩 Ingredients (Serves 4–6)

Meatballs:

• 2 lb (900 g) ground beef (80/20 recommended)

• ½ lb (225 g) ground pork or beef liver blend (optional for richness)

• 2 whole eggs

• 1 tsp Redmond’s salt (or to taste)

• 1–2 tsp garlic powder (optional if strict carnivore)

• 1 tsp onion powder (optional)

• ½ tsp black pepper (optional)

• ¼ cup grated parmesan (optional carnivore-ish binder)

• 2 tbsp heavy cream or pork rinds powder (optional for extra moisture)

Finishing (optional):

• 2 tbsp melted butter

• Smoked salt

• Shredded parmesan

🔥 Directions

1. Preheat your smoker

• Set to 225–250°F (107–121°C).

• Wood recommendations: hickory, mesquite, or oak for a deeper smoke flavor.

2. Mix the meatball mixture

1. In a large bowl combine:

   • Ground beef + pork

   • Eggs

   • Spices

   • Optional cheese or cream

2. Mix gently. Do NOT overwork the mixture or the meatballs will be tough.

3. Roll into meatballs

• Form 1.5–2 inch balls (about golf-ball size).

• For extra smoke exposure, avoid packing them too tightly.

4. Smoke the meatballs

• Place meatballs on smoker grates or a wire rack.

• Smoke for 1.5–2 hours, or until the internal temp reaches 160°F (71°C).

• For juicier results, pull at 155°F and rest covered for 10 minutes.

5. (Optional) Crisp the outside

If you prefer a crust:

• Raise smoker temp to 325°F for the last 10 minutes OR

• Finish in a hot skillet with butter for 2–3 minutes.

6. Serve

Drizzle with melted butter, sprinkle smoked salt, or top with parmesan.

🍽 Macros (Approximate per 4 meatballs)

(Varies based on added dairy or pork)

• Calories: 350–450

• Protein: 30–35g

• Fat: 25–35g

• Carbs: 0–1g (optional seasonings)

❓ Q&A Section

Q1: Can I make these without eggs or cheese?

Yes. Replace eggs with 3–4 tbsp beef broth or add ¼ cup finely crushed pork rinds to bind.

Q2: What’s the best meat ratio?

For juicy meatballs:

• 80/20 beef alone works well.

• Beef + pork gives the best texture and flavor.

• Adding 10–20% beef liver boosts nutrients (for hardcore carnivores).

Q3: Can I cook these without a smoker?

Yes—use:

• Oven at 375°F for 20–25 minutes

• Air fryer at 350°F for 10–12 minutes

• Pan-sear then finish in oven

To mimic smoke, add smoked salt or liquid smoke (¼ tsp).

Q4: My meatballs keep falling apart. How do I fix this?

Try any of these:

• Add an extra egg

• Add 2 tbsp pork rind crumbs

• Chill the mixture for 20 minutes before forming balls

• Don’t handle the mixture too much

Q5: What wood gives the best flavor?

• Hickory → classic BBQ flavor

• Mesquite → strong, bold smoke

• Oak → all-purpose, balanced

• Fruit woods (apple/cherry) → mild, slightly sweet

Q6: Can I meal prep these?

Absolutely. They freeze amazingly well.

• Freeze raw meatballs on a tray, then bag.

• Or freeze smoked meatballs and reheat in air fryer for 5 minutes.

Q7: How do I make them extra juicy?

Try:

• Adding 2 tbsp beef tallow

• Mixing in pork belly grind

• Keeping smoker temp on the lower end (225°F)

• Not overcooking past 160°F internal

Q8: Can I add cheese inside the meatballs?

Yes! Place a small cube of mozzarella inside before rolling.
This creates a molten cheese center.