Okay, so I figured I’d share what I whipped up the other day. Needed some snacks, something quick and strictly meat-based, you know, keeping it carnivore. Didn’t want anything complicated.
Getting Started
First thing, I went digging in the fridge. Found a pack of ground beef, maybe 80/20 or something like that, doesn’t really matter as long as it’s got some fat. Also grabbed a package of decent bacon. Finding bacon without a ton of sugar or weird stuff is always a bit of a hunt, but I manage.
Didn’t need much else. Salt, maybe some pepper if you swing that way, but I kept it super basic. Just salt this time. Some folks use egg as a binder for meatballs, but honestly, I often skip it if the ground beef is fatty enough. This time, I just went straight beef and salt.
Putting It Together
So, I dumped the ground beef into a bowl. Sprinkled a good amount of salt over it. Then I just got my hands in there and mixed it up. Didn’t overwork it, just enough to get the salt distributed.
Next, I started rolling little meatballs. Not too big, maybe an inch across? Made a whole bunch of ’em and lined them up on a cutting board.
Then came the bacon part. I cut the bacon strips in half. Took a meatball, wrapped a half-strip of bacon around it. Tried to make sure the end of the bacon strip was tucked underneath so it wouldn’t unravel too much. Didn’t bother with toothpicks, figured the bacon would crisp up and hold itself together. Repeated this for all the meatballs. Took a little time, fiddly work.
Cooking Them Up
I decided baking them was easiest. Less mess than frying a huge batch, you know? So, I preheated the oven, maybe 400 degrees Fahrenheit (around 200 Celsius, I guess). Lined a baking sheet with parchment paper – helps with cleanup, bacon grease is no joke.
Arranged the bacon-wrapped meatballs on the sheet, giving them a bit of space so they’d crisp up nicely. Popped them in the oven.
This part needs watching. You want the bacon crispy, but you don’t want to dry out the meatball or burn anything. I set a timer for about 15 minutes, then took a look. They were sizzling away. Gave the tray a turn, maybe flipped a few of the meatballs that looked like they needed it, using tongs. Put them back in for another 10 minutes or so.
Pulled them out when the bacon looked nice and crispy and the meatballs seemed cooked through. You could use a meat thermometer if you want to be precise, but I just went by look and feel. Let them rest on the tray for a couple of minutes; they were screaming hot.
The Result
Ended up with a tray full of these little bacon bombs. They smelled amazing. Transferred them to a plate.
Honestly, they were pretty straightforward. No fancy techniques, just meat wrapped in more meat, cooked until done. They held together fine without toothpicks. Perfect little bites, pure carnivore fuel. Great for having people over or just snacking. Gone pretty fast, which is usually a good sign.
