Carnivore meatball

 Ingredients:

• 3 lbs ground meat (beef/pork/veal combo is ideal)

• 3 eggs

• ½ cup fresh mozzarella, torn

• ½ cup ricotta cheese

• ½ cup grated Parmesan

• Redmond Real Salt (to taste — start with ~2 tsp)

 Instructions:

1. Preheat your smoker to 250°F (121°C).

2. Mix all ingredients in a large bowl by hand until just combined. Don’t overwork it.

3. Form into golf ball–sized meatballs. Place on a wire rack or tray lined with parchment for easy handling.

4. Smoke at 250°F for 2 hours. This gets you deep flavor and an awesome bark on the outside.

5. Crank the heat up to 375°F (190°C) for about 10 minutes to finish and crisp the exterior.
    Internal temp target: 170°F.

6. Rest for 5–10 minutes before serving — this locks in juices.

7. Serve with:

   • Sour cream

   • Melted butter

   • Bacon mayo

   • Or just eat ’em hot off the tray like your kid did!

 Tips & Variations:

• Add finely chopped bacon or liver for nutrient boost.

• Want spice? Fold in a little aged cheese or hard salami bits.

• For crispier edges: roll meatballs in grated Parmesan before smoking.

Let me know if you want a printable version or a spicier take with optional “cheat” ingredients like pepper flakes or smoked paprika.