If you’re following a carnivore diet, finding exciting breakfast options can sometimes feel like a challenge.
The usual eggs and bacon routine might get a bit repetitive, which is why I’m excited to share these incredibly satisfying cheesy breakfast meatballs with you today.
These meatballs combine the richness of ground beef with the heartiness of pork sausage, all held together with eggs and plenty of melted cheddar cheese.
The result is a breakfast that will keep you full and energized throughout your morning, without any unnecessary ingredients that don’t align with your carnivore lifestyle.
You can make a big batch on Sunday and enjoy them throughout the week. They taste great both hot and cold, making them perfect for busy mornings when you need something quick and filling, or even as a protein rich snack later in the day.
Just mix, form, and bake – that’s all there is to it. And while these meatballs are designed for the carnivore diet, they’re so delicious that even family members who aren’t following the same eating plan will enjoy them.
👍 Why You’ll Love This Recipe
Perfect Macros: The combination of fatty meats and cheese provides an ideal fat to protein ratio for carnivore dieters.
This helps maintain steady energy levels throughout the day without any crashes that often come from leaner meals.
High Protein Content: With both ground beef and pork sausage, plus eggs and cheese, each meatball is packed with protein. This means you’ll feel full and satisfied for hours after eating them.
Freezer Friendly: These meatballs freeze beautifully for up to 3 months. You can make a double or triple batch and store them in freezer bags.
Whenever you need a quick carnivore meal, just take out as many as you need and reheat them. They taste just as good as fresh ones!
✨ Recipe Ingredients
- 1 pound Ground Beef
- 3 Eggs (large)
- 2 pounds Pork Sausage (I recommend this one – amazon link)
- 1 pound Cheddar Cheese (shredded)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- Optional : 1 teaspoon Onion Powder, 1 teaspoon Smoked Paprika (omit for strict carnivore version)
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 375°F.
Step 2
Mix all the ingredients together in a mixing bowl until well combined – I used a hand mixer.
Step 3
Form small meatballs.
Step 4
Place the meatballs on a baking sheet lined with parchment paper.
Step 5
Bake in the oven for 20-25 minutes until crispy.
💡Tips
1. Chill Before Cooking
After you’ve formed your meatballs, I recommend chilling them in the refrigerator for about 30 minutes before cooking. This extra step can help the meatballs hold their shape better during cooking.
The cold also allows the the meat and cheese to firm up, which can result in a better texture when cooked. If you’re short on time, you can place them in the freezer for about 10 minutes instead.
2. Resting Time
After you take the meatballs out of the oven, let them rest for about 5 minutes before serving.
This resting time allows the juices to redistribute throughout the meatball, resulting in a juicier, more flavorful bite.
If you cut into them immediately after cooking, you might lose some of those flavorful juices. During this resting time, the meatballs will also firm up slightly, making them easier to handle.
If you’re not serving them right away, you can tent some aluminum foil over the baking sheet to keep them warm.
‘Just be careful not to cover them too tightly, as this can create steam and make the exterior less crispy.
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FAQ
1. Why do my meatballs fall apart?
If your meatballs are falling apart, it’s usually because the mixture isn’t well combined or there aren’t enough binding ingredients.
Make sure you’re using large eggs, not medium ones, as they help hold everything together.
Really mix the ingredients well – spend at least 2-3 minutes mixing to make sure everything is evenly distributed. Also, don’t skip the cheese – it acts as a binder when it melts.
2. How do I store these meatballs?
These meatballs store really well in both the fridge and freezer. For the fridge, let them cool completely, then put them in an airtight container.
They’ll stay good for up to 3-4 days. For freezing, place the cooled meatballs on a baking sheet, freeze until solid (about 2 hours), then transfer to freezer bags.
Remove as much air as possible from the bags. They’ll keep in the freezer for up to 3 months.
Carnivore Breakfast Cheesy Meatballs
Print RecipeIngredients
- 1 pound Ground Beef
- 3 Eggs large
- 2 pounds Pork Sausage (I recommend this one – amazon link)
- 1 pound Cheddar Cheese shredded
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- Optional : 1 teaspoon Onion Powder 1 teaspoon Smoked Paprika (omit for strict carnivore version)
Instructions
- Start by preheating the oven to 375°F.
- Mix all the ingredients together in a mixing bowl until well combined – I used a hand mixer.
- Form small meatballs.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake in the oven for 20-25 minutes until crispy.