COOKBOOK:
https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr=

PATREON
http://www.patreon.com/Carnivorouschef

MY LINKS
https://linktr.ee/carnivorouschef

#carnivorediet​​​​​​​​​​​​ #keto​​​​​​​​​​​​ #recipes​​​​​​​​​​​​ #meatheals​​​​​​​​​​​​ #nosetotail​​​​​​​​​​​​ #ketovore​​​​​​​​​​​​
#meatballs #marcospizza

Have you heard of this meatball bake from Marco's Pizza?! I was mind blown to have such a good dish from a fast food pizza place! I just had it a week ago and I've been craving it again. This time, I wanted to go full on Carnivore Diet with it and do an alfredo sauce instead of tomato sauce.



If you try this out, please DM me a picture on Instagram, I'd love to repost it!

Chapters
0:00 Intro
0:08 Prep
0:56 Meatballs
1:58 Alfredo Sauce
2:24 Assemble
2:55 Taste

Recipe

1 lb ground beef
1 lb Italian sausage
3 tbsp chopped parsley
4 oz grated parmesan
2 oz shredded parmesan
16 oz shredded mozzarella
1 1/2 cup heavy cream
1/2 tsp black pepper
1/4 tsp salt
1 tbsp butter
2 eggs

1) Remove your italian sausage from the casings and place into a mixing bowl. Now, add in your ground beef, shredded parmesan, eggs, 1/4 tsp black pepper, and half your parsley. Combine these ingredients until everything has come together.
2) Form 2 oz meatballs until all of your meat has been used up.
3) Place your meatballs into a pan that's been set over medium high heat, allowing to cook for 2 minutes per side. Once all sides are browned, place the pan into an oven set to 375°F for 10 minutes.
4) While the meatballs are in the oven, place a pan over medium heat and pour in your heavy cream along with the remainder of your black pepper. Let reduce for 5 minutes or until the cream has thickened. Once thickened, turn off the heat and slowly stir in your grated parmesan and your butter.
5) Once the meatballs are out of the oven, drain off the grease. Pour over all of your alfredo sauce and then spread your mozzarella cheese. Place into an oven set to 450°F for 10-15 minutes or until the cheese is browned. Let rest for 10 minutes.