Pork on Pork on Pork—and a Little Bit of Beef

Ever had one of those days when you just stare into your fridge, thinking, “You know what? There’s simply not enough pork in my life right now.” No? Just me? Well, prepare to remedy that situation with what I can only describe as a meat lover’s fever dream.

This little gem of a recipe literally popped into my head yesterday morning as I was waking up. I wasn’t even planning to post anything this week—I’ve been up to my eyeballs in tallow-rendering and jerky-making, not to mention creating content for my Finnish followers. It’s been chaos!

And let’s be honest, with Google repeatedly slashing my blog traffic, sometimes I wonder why I bother. Can you believe I had more traffic back in 2012 when I first started than I do now? Ridiculous. Google seems to have it out for keto and carnivore blogs—probably because these diets actually work for healing all sorts of health issues. Heaven forbid Big Pharma and Big Food lose a penny to people getting healthier through diet!

But this recipe idea was too good not to share. So here I am, Google algorithms be damned, bringing you what might be the meatiest meatballs ever conceived. You’re welcome.

Step-by-Step Instructions

First things first—heat that oven to 350°F (175°C). While it’s heating up, grab your 1 lb of ground beef and 1 lb of ground pork. If you’re metric-minded, that’s 450 grams each. Toss your meats into a bowl. I have a ready mix of 50:50 pork and beef, so I use that. Don’t let it puzzle you.

Add a teaspoon (or any amount you desire) of unrefined sea salt.

Get in there with your hands and mix. Yes, it’s cold and squishy. Yes, this is the price of deliciousness.

Divide your meat mixture into 16 equal portions. No need for a scale—eyeball it like the carnivore artist you are.

Next, you need 16 pork rinds.

Take one of your pork rinds. Admire it. This crunchy beauty is about to become the heart of something greater. Mold a portion of the meat mixture around the pork rind like you’re protecting a tiny treasure. Make sure it’s completely covered—we’re going for surprise-in-the-middle vibes here.

Look at that perfect meat sphere! But wait, we’re not done with the pork parade yet.

Wrap a slice of bacon around your meatball. Think of it as adding a pork hug to your pork-stuffed beef-pork blend.

We’re three layers deep in pork territory now.

Place your wrapped creation on a rack in a baking dish. The rack is crucial unless you enjoy swimming meatballs with soggy bacon.

Repeat until all 16 meatballs are assembled. Take a moment to appreciate your bacon-hugged meatballs with a secret core before they head into the heat.

Bake for about 45 minutes…

…or until the juices run clear.

Let your masterpiece rest for 10 minutes before serving—this is mandatory meat meditation time.

Then, devour accordingly.

Here’s the recipe for you to enjoy:

Continue to Content

Pork on Pork on Pork—and a Little Bit of Beef

Yield: 2—4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ever had one of those days when you just stare into your fridge, thinking, "You know what? There's simply not enough pork in my life right now." No? Just me? Well, prepare to remedy that situation with what I can only describe as a meat lover's fever dream.

This little gem of a recipe literally popped into my head yesterday morning as I was waking up. I wasn’t even planning to post anything this week—I’ve been up to my eyeballs in tallow-rendering and jerky-making, not to mention creating content for my Finnish followers. It’s been chaos!

And let’s be honest, with Google repeatedly slashing my blog traffic, sometimes I wonder why I bother. Can you believe I had more traffic back in 2012 when I first started than I do now? Ridiculous. Google seems to have it out for keto and carnivore blogs—probably because these diets actually work for healing all sorts of health issues. Heaven forbid Big Pharma and Big Food lose a penny to people getting healthier through diet!

But this recipe idea was too good not to share. So here I am, Google algorithms be damned, bringing you what might be the meatiest meatballs ever conceived. You’re welcome.

Print

Ingredients

• 1 lb = 450 g ground beef
• 1 lb = 450 g ground pork
• 1 teaspoon (or to taste) unrefined sea salt
• 16 pork rinds
• 16 slices of bacon

Instructions

1. Heat your oven to 350°F (175°C).
2. Mix the meats and the salt until well combined.
3. Divide the mixture into 16 equal parts.
4. Take a pork rind and mold the meat mixture around the pork rind to form a meatball, completely encasing the pork rind.
5. Wrap a slice of bacon around the meatball. Place the bacon-wrapped meatball on a rack of a baking dish.
6. Repeat with the rest of the mixture.
7. Bake in the preheated oven for about 45 minutes, or until done (i.e., the juices run clear).
8. Let set for 10 minutes, remove from the rack, and enjoy.
   

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Tips for Variations

The Spice Adventurer: Just because we’re going full carnivore doesn’t mean we can’t have fun with spices. Throw in some freshly ground white pepper, onion powder, garlic powder, or smoked paprika to the meat mixture. I once added a dash of cayenne, and my tongue still hasn’t forgiven me, but you do you.

The Cheese Smuggler: If you’re a dairy-flexible carnivore, try stuffing a small cube of high-fat cheese alongside that pork rind. The molten center will make you question why you ever bothered with plant foods. (Be sure to check this recipe for meatballs with an oozy cheese core and bacon bits.)

The Breakfast Edition: Make these on Sunday, refrigerate, and then slice them cold on your Monday morning eggs. Your coworkers will either be intensely jealous or slightly concerned about your cholesterol levels. Either way, it’s a conversation starter, and you can explain why nobody should ever be concerned about their cholesterol levels.

The Jumbo Version: Can’t be bothered to make 16 meatballs? Make 8 bigger ones instead. Just increase the cooking time and prepare for what I like to call “meat sweats”—the proud badge of honor for any serious carnivore.

The Pork Purist: Skip the beef altogether and go full pork. It’s like turning the pork dial up to 11, which, for some reason, isn’t a standard setting on most kitchen appliances (major design flaw, if you ask me).

These meatballs are a lifestyle choice, a statement, and possibly the reason your cardiologist sends you a Christmas card every year. Enjoy them in all their unabashedly meaty glory!

Related posts:

Beef Burgers with Bacon and Blue Cheese Traditional Finnish Karelian Stew (Karjalanpaisti) Bacon and Chorizo Stuffed Beef Roulades Pork Rind Crusted Christmas Ham