Bella’s Creamy Meatballs
These meatballs are the ultimate comfort food for anyone following a ketogenic or carnivore lifestyle, swapping traditional breadcrumbs for a rich binder of eggs and shredded cheese. By searing the meatballs before baking, you lock in the savory juices and create a textured crust that holds up beautifully against the velvety heavy cream reduction. The result is a decadent, high-fat meal where the meatballs are bathed in a thick, cheesy sauce that feels like a gourmet stroganoff without the added carbohydrates.
Ingredients
- 1 pound ground beef
- 2 large eggs scrambled
- 1/2 cup shredded cheese of choice plus an extra handful for the sauce
- 1.5 cups heavy whipping cream
- 1 tablespoon beef tallow or butter
- Salt and seasonings to taste (optional)
- Carnivore Crisps flour for topping (optional)
Instructions
- Preheat your oven to 400°F. In a large mixing bowl, combine the ground beef, the two scrambled eggs, and 1/2 cup of shredded cheese. Season with salt or your choice of spices. Mix thoroughly with your hands until the ingredients are well incorporated.
- Form the beef mixture into round meatballs of your desired size.
- Place a large skillet over medium-high heat and add the beef tallow or butter. Once the fat is shimmering, add the meatballs in a single layer. Sear each side for approximately 30 seconds until a deep, browned crust has formed. The centers will still be raw at this stage.
- Transfer the seared meatballs into a medium-sized casserole baking dish, spreading them out evenly.
- In the same skillet used for the meatballs, pour in the heavy whipping cream. Reduce the heat to low-medium and simmer, stirring occasionally. It will take about 6 minutes for the cream to reduce and thicken. Stir in a small handful of additional shredded cheese to further thicken the sauce and add richness.