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1lbs ground beef
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8oz ground italian pork sausage
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tsp salt
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1/4 tsp garlic
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1/4 tsp black pepper
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1 cup heavy gream
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4oz cream cheese
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Parmesan cheese
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Chives
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Carnivore Meatball Bake Recipe | Updated
In this video, the Carnivorous Chef updates his recipe for a meatball bake inspired by Marco’s Pizza. The revision includes using a blend of ground beef and Italian sausage, new cooking methods, and a thicker sauce made with cream cheese, resulting in a faster preparation and a sturdier flavor profile.
Key Points
Meat Mixture Prep
The recipe begins with a mixture of 1 lb of ground beef and 8 oz of mild Italian sausage, seasoned with salt, granulated garlic, and black pepper. This blend is kneaded gently to maintain a desirable texture.
Forming Meatballs
Meatballs are formed into approximately 2 oz portions, resulting in about 12 meatballs total. The chef emphasizes the importance of keeping the meatballs uniform in shape for even cooking.
Cooking Method
The meatballs can be cooked in an air fryer set at 375°F for 12 minutes or baked in an oven at 375°F for 20-25 minutes, allowing for versatile preparation options.
Cream Sauce Creation
While the meatballs cook, a sauce is prepared by combining heavy cream and cream cheese over medium heat, thickened with seasoning including salt and pepper. This creates a rich flavor base for the dish.
Final Presentation and Taste
The dish is finished with grated Parmesan cheese and chopped parsley for garnish. The chef notes that the updated recipe is faster and yields a more flavorful and softer meatball, perfect for sharing or food challenges.
You bake it in a frying pan??
Well, kinda. You bake the meatball in a airfrier or a oven, then in the frying pan you make the cream and cheese base which you insert the meatballs.
You could just do it in the oven, but then you have to clean up more you utensils because you have to mix and reduce the cream cheese and heavy whipping cream first.
I thought “sausage” was just a way Americans referred to minced/ground meat? What’s “Italian sausage”?
Usually spicy beef or pork. Its just a shorthand for a pre-spiced meat. https://en.wikipedia.org/wiki/Italian_sausage
In the US sausage usually requires a casing, so ground meat wouldn’t be considered sausage. Apologies if I used the wrong word above.
I double checked the video, he is using 1lbs of mild italian ground pork sausage, hence the confusion. Normally I wouldn’t consider that sausage, since there is no case, but i guess this is easier to market then “italian ground pork”
