Juicy Carnivore Cheese-Stuffed Meatballs

Here’s a clean, juicy, no-filler recipe that matches that photo exactly (gooey center, browned outside).

---

Juicy Carnivore Cheese-Stuffed Meatballs

Ingredients (10–12 meatballs)

• 1 lb ground beef (80/20 is ideal)

• 4–6 oz cheese, cubed
  (mozzarella, provolone, gouda, or cheddar — low-moisture melts best)

• 1 tsp salt (or to taste)

• 1 egg (optional but helps bind & juiciness)

• 1 tbsp melted butter or beef tallow

Strict carnivore: beef + salt + cheese only
Extra juicy: keep the egg and fat

---

Step 1: Prep the Cheese

• Cut cheese into ½–¾ inch cubes

• Put cubes in the freezer for 10–15 minutes
  (prevents blow-out while cooking)

---

Step 2: Make the Meat Mixture

1. In a bowl, gently mix:

   • Ground beef

   • Salt

   • Egg (if using)

   • Melted butter/tallow

2. Do not overmix — that’s how meatballs get tough.

---

Step 3: Stuff the Meatballs

1. Take a golf-ball-size portion of meat.

2. Flatten it slightly.

3. Place a cheese cube in the center.

4. Wrap meat completely around cheese and seal well.

5. Roll gently into a ball.

Make sure there are no cracks or the cheese will escape.

---

Step 4: Cook

Skillet Method (best crust)

1. Heat skillet over medium heat with tallow or butter.

2. Add meatballs and brown on all sides (6–8 minutes).

3. Lower heat, cover, cook 5–7 more minutes until done.

Oven Method (easy batch)

1. Preheat oven to 400°F (205°C).

2. Place meatballs on parchment.

3. Bake 18–22 minutes, flipping once if desired.

Internal temp: 160°F / 71°C

---

Step 5: Rest & Serve

• Rest 3–5 minutes before biting
  (unless you enjoy molten lava cheese burns 😅)

---

Pro Tips

• Leaner beef? Add more butter/tallow.

• Want a crispier shell? Sear first, then finish in oven.

• Meal prep friendly: Reheat in air fryer at 350°F for 3–4 min.

If you want:

• Venison version

• Air fryer method

• Bacon-wrapped upgrade

• Macro breakdown

Just say the word 🥩🧀🔥