Carnivore Bacon Cheeseburger Meatballs with a Cheesy Core

Last week’s Carnivore Blood Pancake recipe might have furled a few brows across the pond, so this week, let’s dial it back to something a tad more conventional—yet still unapologetically carnivore, without triggering any “Yuk!” alarms.

Feast your eyes—and soon, your taste buds—on these mouthwatering Carnivore Bacon Cheeseburger Meatballs with a Cheesy Core, a carnivore’s dream with a gooey surprise at the center that’s bound to make even the staunchest plant-eater do a double-take.

With just four scrumptiously simple and common ingredients, you can conjure up a feast fit for a king (or a hungry blogger) that’ll fuel your inner beast for hours on end. Brace yourself for a culinary experience that’s all about indulgent, meaty ecstasy with a cheesy twist!

Frequently Asked Questions for This Recipe

Before you dive fork-first into the carnivorous nirvana of my cheesy carnivore meatballs, you might have a few burning questions simmering in your mind. Fear not, intrepid kitchen adventurers! I’ve compiled a sizzling list of the most common queries and served up some answers with a side of humor. So, sharpen your knives and your wits, and let’s cut right into the meat of it with this handy FAQ!

What’s this recipe all about?

This recipe is a carnivorous celebration, a twist on the classic cheeseburger. It’s about crafting sumptuous meatballs that conceal a heart of molten cheese, all while paying homage to the smoky charm of bacon. It’s a recipe that promises each bite to be a mini adventure in taste—a meaty exterior giving way to a gooey, cheesy core.

How do I make these meatballs?

To whip up these mouthwatering meatballs, simply cut sharp cheddar into 1-inch (2.5cm) cubes and freeze them. Mix ground beef, chopped bacon, and sea salt in a bowl, then wrap this meaty goodness around the frozen cheese cubes, forming meatballs. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 20—25 minutes. Let them rest briefly after baking, then serve up these cheesy, meaty delights to rave reviews!

Can I use turkey bacon instead of regular bacon to lighten things up?

Sure, you can swap in turkey bacon if you’re feeling a bit more ‘fowl’ than usual. Just remember, it might not be as fatty and indulgent, but it’ll still get the job done when you’re trying to keep things on the leaner side.

How do I prevent cheese leakage?

The trick is to seal the deal like a pro. Ensure the cheese is completely encased with no cracks for escape. Think of it as wrapping a precious gift that you don’t want anyone peeking into before the big reveal.

Can I make these meatballs ahead of time and freeze them?

You betcha! These meaty marvels freeze better than a snowman in January. Cook them up, let them cool, then pop them in the freezer in an airtight container or zip-lock bag. When you’re ready for a meatball revival, just reheat them in the oven until they’re warm and ready to party.

What should I serve with these meatballs if I’m trying to stay true to the carnivore diet?

Stick to your meaty guns and pair these meatballs with more meat or animal-based side dishes! Think bacon-wrapped chicken livers, carnivore egg salad, a side of pork rinds, or even a simple plate of prosciutto. If you’re feeling extra carnivorous, why not go for a meatball-on-meatball action and serve them atop a juicy burger patty? It’s a meat-tastic experience that’ll make your inner carnivore roar with delight.

Is it really a good idea to eat this much meat in one sitting?

While these meatballs are sure to be the highlight of your day, moderation is key—even in the land of carnivory. Listen to your body; it knows when you’ve had your meaty fill. And remember, you can always save some for a midnight snack or tomorrow’s breakfast of champions!

Will these meatballs help me win friends and influence people?

If your charm and wit don’t do the trick, these meatballs are your next best bet. They’re like edible ambassadors of goodwill. Just don’t be surprised if you start getting more dinner party invites than you can handle. Remember, with great meatballs comes great responsibility.

Step-by-Step Instructions on How to Prepare These Carnivore Meatballs

Prepare to channel your inner kitchen wizard as we tackle a recipe that’s as bite-sized as a gnome’s beach ball, yet as mighty as a dragon’s roar—our Carnivore Bacon Cheeseburger Meatballs with a Cheesy Core. So, sharpen your knives and get ready to mince, mix, and mold your way through a meatball adventure that’s sure to be as fun as it is flavor-packed.

First, take a 1/2 pound (230 g) block of sharp cheddar cheese.

Cut it into 1-inch (2.5cm) cubes.

Freeze the cheese cubes until they are completely frozen.

Once the cheese is frozen, continue with the meat mixture. In a large bowl, combine 1 pound (450 g) of ground beef…

…1/2 cup (120 ml) of chopped bacon…

…and 1 teaspoon (or to taste) of unrefined sea salt.

Mix the ingredients with clean hands…

…until they are well combined and the mixture feels sturdy. Don’t overmix, though!

Take the frozen cheese cubes out of the freezer. Take a small amount of the meat mixture and flatten it in the palm of your hand.

Place a frozen cheese cube in the center.

Gently wrap the meat around the cheese, forming it into a ball. Ensure the cheese is completely encased with no parts poking out to prevent cheese leakage.

Repeat the process with the remaining meat mixture and cheese cubes. Place the formed meatballs on a baking sheet lined with parchment paper.

Bake the meatballs at 400°F (200°C) for 20—25 minutes, or until they are fully cooked through and the bacon is done.

Remove the meatballs from the oven and let them rest for a few minutes before serving.

Enjoy your cheesy meatballs!

Yum!

 

How I Came Up with This Recipe

The clock was ticking louder than a time bomb in a spy movie, and there I was, a food blogger with no recipe in sight for my Sunday deadline. Last week’s attempt at pushing the culinary envelope with Carnivore Blood Pancakes had my readership divided between fascination and the firm belief that I might be a vampire. Clearly, it was time to steer my gastronomic ship back to the comforting shores of the familiar.

With the weekend breathing down my neck, I rummaged through my to-do list, desperate for inspiration. That’s when I spotted it—the meatball idea that had been sitting there, patiently waiting like a loyal dog for its walk. “Carnivore meatballs with bacon and cheese,” it said. Simple, classic, and with the potential for a twist that could make it legendary.

Initially, the plan was as straightforward as a spaghetti noodle: mix chopped bacon and shredded cheese into ground beef, form into balls, and cook. However, suddenly, a light bulb flickered to life above my head. What if, within each meatball, there lay a hidden treasure—a core of gooey, molten cheese waiting to surprise and delight the unsuspecting diner?

It was a Hail Mary of an idea, but there was no time for second-guessing. I charged into the kitchen, armed with cheese, bacon, and beef, and set to work. The camera clicked away as I documented each step, my hands moving with the speed of a chef possessed.

The moment of truth arrived, as clear as the ding of an imaginary oven timer in my head, signaling that time was up. Had I done it? Had I turned the tide from last week’s bloodbath to triumph? I sliced into the first meatball, and there it was: a cheesy, oozing core as glorious as a sunrise. The meatballs were a symphony of flavor, each bite a crescendo of meaty, cheesy goodness that would surely redeem me in the eyes of my readers.

And just like that, with no time to spare and my culinary reputation hanging by a thread, I had stumbled upon a recipe that was not only blog-worthy but downright dreamy. The cheesy core meatballs were born, and not a moment too soon. Sunday’s post was saved, and all was right in the kitchen once more.

Here’s the recipe for you to enjoy:

Nutrition information	In total	Per meatball (makes 10 meatballs)
Protein	158.7 g	15.9 g
Fat	165.8 g	16.6 g
Net carbs	0 g	0 g

Tips for Variations

Creating carnivore diet variations of the Carnivore Bacon Cheeseburger Meatballs with a Cheesy Core means eliminating any non-animal-based ingredients and focusing solely on animal products. Here are a few delicious ideas:

1. Pork Rind Meatballs: Instead of using any fillers like breadcrumbs, use crushed pork rinds to help bind the meatballs together. This adds extra flavor and keeps the recipe strictly carnivore.
2. Mixed Meat Meatballs: Combine different types of ground meat, such as beef, pork, lamb, chicken, or even game meats for a varied flavor profile. You can mix ground beef with ground sausage for an extra kick of flavor.
3. Liver-Infused Meatballs: For added nutrients, finely chop or grind beef or chicken liver and mix it into your ground beef before forming the meatballs. This will boost the vitamin and mineral content while adding a depth of flavor.
4. Cheese Variety Core: Experiment with different types of cheese for the core, such as blue cheese, gouda, or mozzarella, to find the flavor that best suits your palate. Remember to freeze your chosen cheese before using it.
5. Egg Yolk Core: For a surprise twist, place a hard-boiled egg yolk inside each meatball. When cooked, you’ll have a rich, eye-catching yellow yolk as the core.
6. Bone Marrow Core: If you’re feeling adventurous, try using small pieces of frozen bone marrow as the core of your meatballs. It will melt during cooking, creating a rich, buttery center.
7. Bacon Wrapped Meatballs: After forming your meatballs, wrap them in bacon slices before cooking to infuse them with even more smoky bacon flavor and to add a crispy outer layer.
8. Heart and Ground Beef Blend: Mix finely chopped heart (beef, chicken, or pork) with your ground beef for an extra boost of CoQ10 and a unique taste.

Remember that on a strict carnivore diet, you would avoid using any spices or seasonings that are plant-based, sticking to salt and animal-based ingredients exclusively. Always ensure the cheese used is pure without additives that might not be carnivore-friendly.

General Prattling

In the literary corner of my kitchen, I’ve been whisking together words and whipping up sentences for a delightful little ebook. This petite yet potent guide is set to join a smorgasbord of other keto goodies in an upcoming bundle. It’s like the amuse-bouche of literature—small, but designed to excite your palate (or in this case, your brain) for the main course. Keep an eye out, as this bundle is bound to be the talk of the keto town!

On the storefront stage, it’s been a hustle and bustle of entrepreneurial elegance. My online shop has had me busier than a blender set to high, creating recipes, packing orders, and sprinkling in a dash of innovation here and there. It’s all hands on deck, and by ‘all hands,’ I mean mine, tirelessly ensuring each package is sent with love and a hint of my signature flair.

And lo and behold, the prodigal ingredients have arrived! After taking a leisurely globe-trotting tour without my permission, the long-awaited items I ordered back in the crisp days of October have finally landed on my doorstep. Now, it’s just a matter of playing Picasso with label designs before these new products can pirouette into the spotlight. So strap in and ready your taste buds; I’m about to launch these culinary rockets faster than you can say, “keto-fied!”

Keep your spirits high, your carbs low, and remember, in the grand opera of life, every meal is an overture to joy. Catch you on the flippity-flip, where I’ll be serving up more tales from the kitchen with a side of sass!