Carnivore meatballs

Ingredients:

• 1 pound ground beef (preferably 80/20)
• 1/2 pound ground pork (optional for added flavor)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup pork rinds, crushed into fine crumbs (optional)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano (optional)
• 1/4 cup heavy cream (optional, for extra moisture)
• 2 tablespoons butter or tallow for cooking

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Meat Mixture: In a large mixing bowl, combine the ground beef, ground pork (if using), grated Parmesan cheese, egg, crushed pork rinds (if using), sea salt, black pepper, garlic powder, onion powder, and dried oregano. Mix the ingredients well until they are evenly incorporated. If the mixture feels too dry, add the heavy cream to achieve the desired consistency.
3. Form the Meatballs: Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. Place the meatballs on a plate or tray.
4. Sear the Meatballs: In a large oven-safe skillet, heat the butter or tallow over medium-high heat. Once hot, add the meatballs to the skillet, making sure not to overcrowd them. Sear the meatballs on all sides until they develop a golden-brown crust, about 2-3 minutes per side.
5. Bake the Meatballs: Once the meatballs are seared, transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).
6. Serve: Remove the meatballs from the oven and let them rest for a few minutes before serving. These carnivore meatballs are perfect on their own, but they can also be served with a rich beef or bone broth gravy.
7. Storage: If you have leftovers, store the meatballs in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.