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My Meatballs w/ carnivore sauce

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• 1 pound ground meat
• 1 pound sausage
• 1/2 cup pork rind panko
• 1 cup mozzarella cheese shredded
• ½ cup parmesan cheese grated
• 1 large egg
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
Place the hamburger and sausage in a food processor. Alternate the meat in chucks to aid in even mixing.
Scramble the egg and add it along with all of the other ingredients except the cheese to the food processor.
Pulse until mixture starts to combine and flow into a paste.
Once the mixture is combined you can add the cheeses and turn the food processor on to thoroughly mix in the cheese.
Once it is the consistency of a paste you can stop the mixing and start rolling the mix into meatballs.
Do not compact the meatballs but gently roll them into a ball so they don’t become dense.
As you can see I wrapped some in bacon. I recommend doing that.
Place in the smoker at 250° - 275° until they reach an internal temperature of 165°.
If you want to use the oven then set it at 425° for 20 minutes.
All done and ready to eat.
Serve with a carnivore alfredo sauce, carnivore steak sauce or carnivore gravy.
Any ground meat will suffice. I used lamb burger and hot venison breakfast sausage.
You don’t have to use a food processor. You can just use your hands but using a processor gives the cooked meat a much finer texture.
Only use cheese if you can tolerate it.
All seasoning’s are of course optional depending on your diet and how you tolerate them.
I am In maintenance mode and I can tolerate them in limited amounts. I also use white pepper rather than black.
The recipe for the sauce is already posted on separate thread.

The Best Steak Sauce Ever

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Looks really good. ‍ I don’t have the patience to spend much time in the kitchen.

That’s never been a problem for me. I love to cook and create and it’s only gotten better since I retired.

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