Beef Meatballs (Oven-Baked, Carnivore-Style)

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#

1. If using whole cuts, grind the beef. Combine the meat with eggs and seasoning and mix thoroughly until the mixture binds and becomes sticky.
2. Form meatballs about 1.5 inches (4 cm) in diameter.
3. Preheat the oven to 375°F (190°C).
4. Arrange the meatballs on a baking tray and bake for about 26 minutes, until cooked through.
5. Remove from the oven.
6. 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.
7. Sprinkle with grated Parmesan or hard cheese, if using, and serve.