Stupid Cheap Carnivore Dinner! This should cost more

Ingredients

• 1.5 lb Ground Chuck (80% lean, high fat content)
• 8 oz Block Cheddar Cheese (Shred yourself for best texture)
• 0.5 cup Parmesan Cheese (Finely grated)
• 6 slices Bacon (Cut into bite‑size pieces; cook partially)
• 2 large Egg (Room temperature, for binding)
• 1 tsp Salt (Pocket salt or kosher salt, adjust to taste)
• 1 cup Heavy Whipping Cream (Full‑fat, for gravy)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 350°F

2. Partially Cook Ground Chuck

   Place the ground chuck in the cast‑iron Dutch oven and bake for 15 minutes, just until the surface begins to set but the interior remains juicy.

   Time: PT15M

   Temperature: 350°F

3. Cook Bacon Partially

   In a skillet over medium heat, cook the bacon strips for about 5 minutes, stopping when they are still a little soft. Reserve the rendered fat in the pan.

   Time: PT5M

4. Shred Cheeses

   Using a grater, shred the block cheddar and grate the Parmesan cheese.

   Time: PT5M

5. Cool and Chop Meat

   Remove the partially cooked meat from the oven, let it rest for 5 minutes, then cut it into bite‑size pieces with kitchen scissors.

   Time: PT5M

6. Combine All Ingredients

   In a large mixing bowl, combine the chopped meat, shredded cheddar, grated Parmesan, chopped bacon, the two eggs, and a pinch of salt. Using clean hands, mix thoroughly until everything is evenly coated.

   Time: PT5M

7. Form Uniform Meatballs

   Shape the mixture into uniform balls about the size of a golf ball (≈1.5 inches). Place them in a greased casserole dish or on a parchment‑lined baking sheet.

   Time: PT5M

8. Bake Covered

   Cover the dish tightly with aluminum foil and bake for 45 minutes at 350°F.

   Time: PT45M

   Temperature: 350°F

9. Add Cheese Topping & Broil

   Remove the foil, sprinkle the remaining shredded cheddar over the meatballs, and broil on high for 15 minutes until the cheese is melted and lightly browned.

   Time: PT15M

   Temperature: Broil

10. Prepare Creamy Parmesan Gravy

    While the meatballs bake, pour about 2 Tbsp of the reserved bacon fat into a saucepan, add the heavy whipping cream and 1/4 cup grated Parmesan. Simmer on low heat, stirring constantly for 15 minutes until the sauce coats the back of a spoon.

    Time: PT15M

11. Serve

    Drizzle the hot Parmesan‑cream gravy over the baked meatballs and serve immediately. Leftovers can be stored as directed.

    Time: PT5M

Nutrition Facts

Calories

1075

Protein

62 g

Carbohydrates

3 g

Fat

75 g

Fiber

0 g

Ingredient Substitutions

• Instead of Ground Chuck: Ground Beef (80% lean), Ground Pork
• Instead of Block Cheddar Cheese: Monterey Jack, Swiss Cheese
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Bacon: Turkey Bacon, Pancetta
• Instead of Egg: Egg substitute (e.g., flax egg)
• Instead of Salt: Sea Salt, Himalayan Pink Salt
• Instead of Heavy Whipping Cream: Half‑and‑half, Full‑fat coconut milk (non‑dairy)

Equipment Needed

• Oven
• Cast Iron Dutch Oven
• Skillet
• Mixing Bowl
• Small Mixing Bowl
• Scissors
• Grater
• Measuring Cups
• Spoon or Spatula
• Saucepan
• Whisk (optional)
• Aluminum Foil
• Broiler Setting

Critical Steps — Do Not Skip

• Do not overcook the ground chuck in step 2; it should remain juicy.
• Partially cook bacon so it stays tender when mixed.
• Mix the meatball mixture thoroughly to ensure binding.
• Maintain low heat while making the cream gravy to avoid curdling.

Chef Tips from the Video

• Use a block of cheese and shred it yourself for the best melt and flavor.
• Reserve the bacon fat; it adds essential flavor to both the meatballs and the gravy.
• For an extra kick, add a pinch of smoked paprika to the meatball mixture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze uncooked meatballs on a tray, then transfer to a zip‑top bag for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Form and freeze raw meatballs on a tray; transfer to a freezer bag and bake from frozen, adding 10‑15 minutes to cooking time.
• Gravy can be made up to 2 days ahead; reheat gently over low heat, adding a splash of cream if it thickens too much.

Frequently Asked Questions