Carnivore Meatballs: Your New Meal Prep Hero

Ever bite into something so perfect you actually find yourself making involuntary happy noises? That’s exactly what happens every time I pop one of these bacon cheeseburger meatballs into my mouth. They’re quite possibly the most versatile, meal-prep friendly carnivore recipe in my arsenal, and after making these about a zillion times, I’m finally giving them the dedicated spotlight they deserve.

These meatballs combine everything amazing about a bacon cheeseburger without the need for a bun. They’re ridiculously easy to make in bulk, freeze beautifully, and can go from freezer to table in just minutes. What’s not to love?

JUMP TO RECIPE

Quick Stats

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes (plus freezing time)
• Servings: Makes about 25-30 meatballs (from 1 pound of beef)
• Calories: 60-70 per meatball
• Macros: High fat, moderate protein, zero carbs
• Difficulty: Super easy

Equipment Needed

• Large mixing bowl
• Rubber gloves (optional but recommended)
• Cookie scoop or ice cream scoop
• Baking sheet
• Parchment paper or wax paper
• Air fryer or oven
• Meat thermometer
• Freezer storage bags or vacuum sealer (for batch cooking)

Ingredients

Meat & Dairy

• 1 pound ground beef
• 1 cup bacon crumbles (pre-cooked works best)
• ½ cup shredded cheese (Mexican blend or sharp cheddar)
• 1 large egg

Binders & Seasonings

• ½ cup pork rind crumbs (about 2 scoops if using pre-made)
• Pinch of salt (go easy – the bacon and cheese already contain salt)
• ¼ teaspoon white pepper
• ½ teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)

Let’s Make Some Meatballs!

1. Combine base ingredients: In a large bowl, add the ground beef, bacon crumbles, and shredded cheese. I like to add a little extra handful of cheese because, honestly, when has extra cheese ever been a bad idea?
2. Add the binders: Add the pork rind crumbs and the egg. The pork rinds are a game-changer here – they not only bind everything together but add amazing flavor without the carbs of traditional breadcrumbs.
3. Season thoughtfully: Add a small pinch of salt (remember, the bacon and cheese already contribute saltiness), white pepper, and if using, the garlic and onion powders. White pepper is my go-to since it’s lower in oxalates than black pepper – a nice bonus for those with sensitivities.
4. Get your hands dirty: Put on some gloves if you have them (nobody wants beef under their fingernails!) and mix everything thoroughly. You want a consistent mixture that holds together well. If it seems too crumbly, you might need another egg.
5. Form your meatballs: Using a cookie scoop or ice cream scoop (for larger meatballs), portion out evenly sized balls and place them on a baking sheet lined with wax paper or parchment.
6. Freeze for later: Place the entire tray in the freezer for about 5-6 hours until the meatballs are completely frozen. This step is crucial if you’re meal prepping – it allows the meatballs to freeze individually so they don’t stick together in storage.
7. Cook from frozen: When ready to eat, cook the frozen meatballs in an air fryer at 400°F for about 10 minutes, or until the internal temperature reaches 155°F. Alternatively, bake in the oven at 350°F on a wire rack over a baking sheet (for better air circulation).

Batch Cooking Magic

Want to know why this is my absolute favorite meal prep recipe? From one pound of meat, you can get about 25-30 meatballs. Double or triple the recipe, and you’ve got meals for weeks!

When I make these in bulk, here’s what I do:

• Double or triple all ingredients (though I typically use 3 eggs for 2 pounds of meat for better binding)
• Freeze them individually first on trays
• Transfer to portion-sized freezer bags or vacuum seal them
• Label with the date (though they rarely last long enough to worry about expiration 😂)

Now anytime you need a quick meal, just grab a portion and cook straight from frozen. Talk about convenience!

Serving & Presentation

These little flavor bombs are incredibly versatile:

• Eat them straight up as a protein-packed snack
• Serve alongside Carnivore Mashed Potatoes for a complete meal
• Add to Carnivore Alfredo Sauce for a pasta-free take on spaghetti and meatballs
• Slice and add to Carnivore Egg Bites for an amazing breakfast

For a proper meal, I like to serve 4-5 meatballs with a side of Carnivore Gravy to dip them in. Pure heaven!

Keep ‘Em Fresh: Storage Success

These meatballs are the ultimate make-ahead meal. Here’s how to store them:

Once your meatballs are individually frozen solid on the tray, transfer them to:

• Vacuum-sealed bags (my preferred method)
• Ziplock freezer bags with the air pressed out
• Airtight containers with parchment between layers

They’ll keep beautifully in the freezer for up to 3 months, though in my house they never last that long!

The beauty of cooking from frozen is that the outside gets perfectly crispy while the inside stays juicy. If you cook them from raw, they won’t develop that amazing crust. Trust me on this one!

Why These Meatballs Rock

Let me count the ways these meatballs are superior to most other recipes:

• Zero carbs: Perfect for strict carnivore or keto diets
• Balanced macros: Great fat-to-protein ratio
• Convenience factor: From freezer to plate in 10 minutes
• Kid-approved: Even picky eaters love these
• Flavor explosion: Bacon + beef + cheese = happiness
• No fillers: None of those weird breadcrumbs or fillers found in store-bought meatballs

Common Meatball Mistakes to Avoid

Don’t ruin your meaty masterpiece! Here are some pitfalls to watch out for:

• Over-salting: Remember that bacon and cheese already contain salt
• Under-binding: If your mixture is too crumbly, add another egg
• Uneven sizes: Use a scoop for consistency, which ensures even cooking
• Skipping the individual freeze: If you throw them all in a bag without freezing individually first, you’ll end up with one giant meat clump 🙄
• Cooking too long: Use a meat thermometer to avoid drying them out

Mix It Up: Substitutions & Variations

Want to customize? Here are some carnivore-friendly tweaks:

• Ground turkey or chicken can replace beef (though you might need to add extra fat)
• Different cheeses: Try blue cheese for a funky twist or pepper jack for heat
• Spice levels: Add a pinch of cayenne if you like things hot
• Budget option: Use ground chuck instead of premium ground beef
• Extra indulgent: Mix in some small cubes of cold butter for pockets of richness

For those who are less strict carnivore:

• Add finely chopped mushrooms
• Mix in a tiny bit of mustard powder for that classic burger taste

Burning Questions: FAQ

Q: Can I use raw bacon instead of pre-cooked?

A: Yes, but pre-cooked gives a crispier texture that most people prefer.

Q: How many meatballs should I make for dinner for a family of four?

A: I’d recommend about 5-6 per person as a main dish, so 20-24 total.

Q: Can I cook these in a pan instead of air fryer or oven?

A: Absolutely! Just use medium heat and turn them frequently for even cooking.

Q: Why pork rinds instead of almond flour or coconut flour?

A: Pork rinds are zero carb and perfect for carnivore, plus they add amazing flavor!

Q: My mixture seems too wet. What should I do?

A: Add more pork rind crumbs, a tablespoon at a time, until you reach the right consistency.

Final Thoughts

These bacon cheeseburger meatballs have saved my sanity on countless busy weeknights. There’s something magical about having a delicious, homemade meal ready in minutes that doesn’t involve compromising on my carnivore lifestyle.

Whether you’re strict carnivore, keto, or just someone who appreciates amazing food, these meatballs deserve a permanent place in your freezer. Make a big batch this weekend – your future hungry self will thank you!

Next Recipes To Try

If you loved these meatballs, you might also enjoy:

• Carnivore Meatloaf
• Carnivore Cheeseburger Soup
• Carnivore Taco Pie
• Carnivore Beef Stroganoff

carnivore meatballs

Yield: 25-30 meatballs

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 6 hours

Total Time: 6 hours 30 minutes

Bacon cheeseburger flavor, meatball form! These carnivore-friendly bites are easy to make & freezer-friendly. A protein-packed delight!

No Ratings

Print

Ingredients

• 1 pound ground beef
• 1 cup bacon crumbles (pre-cooked)
• 1/2 cup shredded cheese (Mexican blend or sharp cheddar)
• 1 large egg
• 1/2 cup pork rind crumbs
• Pinch of salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)

Instructions

1. Combine base ingredients: In a large bowl, add the ground beef, bacon crumbles, and shredded cheese.
2. Add binders: Add the pork rind crumbs and egg to the meat mixture.
3. Season: Add a small pinch of salt, white pepper, and optional garlic and onion powders.
4. Mix thoroughly: Using gloved hands, mix everything until well combined.
5. Form meatballs: Use a cookie scoop to portion into evenly sized meatballs.
6. Freeze: Place meatballs on a lined baking sheet and freeze until solid (5-6 hours).
7. Cook from frozen: Air fry at 400°F for 10 minutes or bake at 350°F until internal temperature reaches 155°F.

Nutrition Information

Yield 30 Serving Size 1 meatball
Amount Per Serving Calories 65Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 80mgCarbohydrates 0gFiber 0gSugar 0gProtein 5g