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How To Make Carnivore Diet Fat Bomb Meat Balls

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make carnivore diet fat bomb meat balls!

Ingredient List:

Grass-fed Ground Beef 1 Pound Redmond Sea Salt 1 Tablespoon   Organic Whole Milk Mozzarella         8 Ounces Beef Tallow

Alfredo Sauce

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make a quick and easy carnivore diet style Alfredo sauce.  You can use this Alfredo sauce as a dip for steaks, chicken, or any other meat.  However, this recipe is 99% dairy.

Ingredients:
1/2 Cup of Grated Parmesan Cheese
 1 Tablespoon Grass-fed Butter
1 1/2 Cup of Organic Heavy Cream
Redmond Sea Salt
 
Check out the video by Wild Lumens for the step-by-step instructions!

Fatbread

This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater!

Ingredients:

250g cream cheese

3 eggs

350g cooked fatty bacon 

180g grated mozzarella cheese

1/3 cup parmesan cheese

Directions

Blend cream cheese with eggs, fine chop the bacon as small as possible.  Mix bacon into the cream cheese mixture then fold in the mozzarella and parmesan cheese.

Spread out flat on a baking sheet and bake at 200 degrees Celsius for 20 minutes.

Cut into squares, use as a carnivore pizza base or be creative!

Peruvian chicken wings with aji verde

PERUVIAN CHICKEN WINGS WITH AJI VERDE

Serves 4

1.5 kg chicken wings coriander leaves, to serve

1 lime, halved

Aji verde

2 large handfuls of coriander leaves

1 serrano chilli, deseeded and chopped

100 g Aioli 

1 tablespoon olive oil

1 tablespoon apple cider vinegar

sea salt and freshly ground black pepper

Spicy marinade

2 tablespoons coconut oil or good-quality animal fat, melted

4 garlic cloves, finely chopped

3 tablespoons tamari or coconut aminos

3 tablespoons lime juice

3 tablespoons honey

2 tablespoons chipotle chillies in adobo sauce, finely chopped

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon finely chopped thyme leaves

1 teaspoon sea salt

For the aji verde, combine the coriander, chilli, aioli, olive oil and vinegar in a blender with a pinch of salt and blend until smooth. Taste and season with salt and pepper. Pour into

a small bowl, cover and refrigerate until required.

Combine all the spicy marinade ingredients in a large bowl. Toss the wings in the spicy marinade and turn to coat well.

Cover and marinate in the fridge for 2 hours or, for best results, overnight.

Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

Place the wings in a single layer on the prepared tray and pour over any remaining marinade. Roast, flipping and basting the wings occasionally, for 40 minutes, or until golden and

cooked through.

Season the wings with salt and pepper and transfer to a serving platter. Serve scattered with coriander leaves and with the aji verde and lime halves on the side.

Lamb ribs with chermoula

‘Shut the gate’ is one of the funniest ways to express when something is so fantastic

that there is nothing left to say on the matter. Well, I reckon this lamb rib dish is one of

the best I have ever had the pleasure of cooking and eating; so, yeah . . . shut the damn

gate! In all seriousness, though, ribs are the tastiest cut of lamb as they have an amazing

layer of fat on top of the meat. When cooked slowly in spices until the meat is falling off

the bone, and finished with a zingy chermoula, not much can top them.

LAMB RIBS WITH CHERMOULA

1.5 kg lamb ribs

3 tablespoons lard or other

good-quality animal fat

sea salt and freshly ground

black pepper

Chermoula

1 large handful of coriander leaves, chopped

1 large handful of flat-leaf parsley leaves, chopped

1 large handful of mint leaves, chopped

2 garlic cloves, chopped

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 teaspoon smoked paprika

½ long red chilli, deseeded and chopped

3 tablespoons lemon juice

125 ml (1/2 cup) olive oil

sea salt and freshly ground

black pepper

To make the chermoula, combine the herbs, garlic, spices, chilli and lemon juice in a food processor and process to a paste.

With the motor running, drizzle in the olive oil and process until smooth. Season with salt and pepper to taste.

Preheat the oven to 150°C (130°C fan-forced).

Rub the ribs with the fat and sprinkle with a generous amount of salt and pepper.

Heat a large flameproof casserole dish over medium–high heat.

Add the ribs in batches and seal on all sides for 4–5 minutes until browned.

Return all the ribs to the dish, cover with the lid and roast in the oven for 3 hours, or until the meat is tender and falling off the bone.

Cut the ribs into pieces, drizzle over the chermoula and serve.

Serves 4

Lamb chops with anchovy aioli

One of the more unusual flavour combinations I was introduced to when I started my chef

apprenticeship about 30 years ago was the marriage of anchovy and lamb. The salty nature

of anchovies works so well with lamb, that I have used this combination in many ways since

that first encounter. Try this classic surf and turf for yourself, I know you’ll be convinced.

LAMB CHOPS WITH ANCHOVY AIOLI

Serves 4

4 x 180 g lamb forequarter chops

sea salt and freshly ground

black pepper

1 pinch of dried mint

½ teaspoon ground cumin

3 tablespoons coconut oil or good-quality animal fat

Anchovy aioli

6 jarred salted anchovy fillets, rinsed and patted dry, finely chopped

1 tablespoon finely chopped dill fronds

1 tablespoon finely chopped flat-leaf parsley leaves

250 g (1 cup) Aioli (see recipe below)

sea salt and freshly ground black pepper

Place all the anchovy aioli ingredients in a bowl and mix to combine. Taste and season with more salt and pepper if needed.

Season the lamb chops with salt and pepper and sprinkle over the dried mint and cumin.

Heat the coconut oil or animal fat in a large frying pan over medium–high heat. Add the lamb and cook, turning occasionally, for 6–7 minutes for medium–rare (or cook to your liking). Transfer to a plate and allow to rest for 5 minutes, keeping warm.

Serve the lamb chops with the anchovy aioli.

AIOLI

Makes 470 g

6 roasted garlic cloves

4 egg yolks

2 teaspoons Dijon mustard

2 teaspoons apple cider vinegar

1 ½ tablespoons lemon juice

420 ml (1 cups) olive oil

sea salt and freshly ground black pepper

Combine the garlic, egg yolks, mustard, vinegar, lemon juice and olive oil in a glass jug. Using a hand-held blender, blend, working the blade from the bottom of the jug slowly to the top, until thick and creamy. Alternatively, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour in the oil in a thin, steady stream and process until the aioli is thick and creamy. Season with salt and pepper. 

Store in an airtight container in the fridge for up to 5 days.

Fried Meatloaf

Fried Meatloaf
 
 
Prep time
10 mins
Cook time
70 mins
Total time
1 hour 20 mins
 
Author: Maria Emmerich
Serves: 8
Ingredients
  • Meatloaf Cordon Bleu:
  • 2 pounds ground beef 85% lean
  • ½ cup chopped mushrooms
  • ½ cup parmesan cheese, shredded
  • 1 small onion, chopped
  • 2 large eggs beaten
  • ⅛ teaspoon garlic powder
  • 1 teaspoon fine grain sea salt
  • 1 teaspoon pepper
  • 4 ounces thinly sliced cooked ham
  • 4 ounces provolone cheese, sliced
  • Breading:
  • ½ cup powdered Parmesan cheese (or more pork panko if dairy free)
  • 1 large egg
  • 1 cup pork panko or crushed pork rinds
  • 4¾-inch-thick slices cold leftover keto meatloaf
  • Duck fat spray
 
Instructions
  1. Meatloaf Cordon Bleu:
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, mix together the ground beef, Parmesan, mushrooms, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to ½ inch thick.
  4. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9×5 inch loaf pan.
  5. Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
  6. Fried Meatloaf:
  7. Preheat air fryer to 400 degrees F.
  8. Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the powdered Parmesan in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the pork panko or crushed pork rinds in the third dish.
  9. Working with one slice at a time, dredge the meatloaf first in the powdered Parmesan and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the pork panko, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray.
  10. Spray the coated slices of meatloaf with duck fat spray. Place slices into the air fryer 8 minutes, flipping with a spatula after 4 minutes or until slices are golden brown. Serve hot.
 
Notes
Nutritional Information:
486 calories, 34g fat, 42g protein, 3g carbs, 0.3g fiber
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 

Pemmican

This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat. It is one of my easy keto recipes that is a long-lasting option for backpacking, hiking, camping and other forms of travel because it won’t spoil, smush or spill. 

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

  • 454 grams meat dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices optional
  • 454 grams tallow melted

Instructions

  1. Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.
  2. Combine the meat, salt, and optional herbs and spices in a bowl.
  3. Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
  4. Transfer into an 8x8-inch baking dish to set. Then score into squares and store in an airtight container.

Notes

See notes in recipe text for the best way to dry meat.

In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.

Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.

For the printable recipe and complete recipe details, visit the Pemmican Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

Easy Braised Beef Shank

Follow an easy 4-step process to slow cook Braised Beef Shank carnivore style. It is a nourishing and affordable low-carb meal for any time of the year.

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Servings: 4

Equipment (choose one)

  • Cast iron skillet with a lid
  • Dutch oven

Ingredients

  • 1 tablespoon tallow butter, ghee, or other cooking fat
  • 4 pieces beef shank 1-inch thick, 8 ounces each
  • 2-3 cups bone broth or water
  • 1 teaspoon salt plus extra as needed

Instructions

  1. Heat cooking fat in a cast iron or heavy bottom skillet with a lid or Dutch oven. Brown both sides of the beef shanks, about 2-3 minutes per side, until a golden-brown crust forms.
  2. Pour broth over shanks. Use at least 2 cups of broth. There should be enough broth to cover the meat ½ to ¾ of the way up the side. Season with salt. Bring it to a simmer.
  3. Reduce the heat and cover with a lid, but leave a small opening for the steam to escape.
  4. Cook over low heat for 3 hours, until the meat falls off the bone. Serve warm in liquid.

Notes

Keto Osso Buco In the last 30 minutes of the cooking time, add any of the vegetable and herb combinations listed in the recipe post and simmer with the meat.

Oven option Follow steps 1-2 then after the broth is at a simmer, put the lid on and transfer to the oven to bake for 2 hours.

Crockpot option Place meat in the bottom of a slow-cooker, pour broth over and season with salt. Cover with the lid and turn on low. Cook for 4-6 hours until easily falls off the bone.

Instant pot option Season the meat. Turn on the Instant pot and select sauté. Once hot add cooking fat to the pot and sear the meat, about 2-3 minutes per side, until golden brown. Add in broth. Close lid and seal valve. Set high pressure and cook for 35 minutes. Natural release pressure for 15 minutes then manually release the remaining pressure.

For the printable recipe and complete recipe details, visit the Easy Braised Beef Shank Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

Organ Meat Pie

Organ meats are some of the most affordable meats and happen to also be some of the most nutritious parts too. This nourishing combination of ground beef, liver and heart baked into a meat pie is simple and satiating.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

  • ½ pound ground beef
  • ½ pound ground beef heart
  • ½ pound ground beef liver
  • Tallow or butter, ghee, other cooking fat
  • 3 eggs
  • salt

Instructions

  • Preheat oven to 350°F (175°C).
  • Lightly brown the meat in fat in a skillet over medium heat.
  • Combine all ingredients in a mixing bowl. Salt to taste.
  • Pour evenly into a lightly greased 9-inch pie plate.
  • Bake for 15 minutes, until egg is set.
  • Remove from heat, cool for 5 minutes. Serve warm and enjoy leftovers cold.

For the printable recipe and complete recipe details, visit the Organ Meat Pie Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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