Carnivore Meatballs and Egg White Pasta
- Richelle Lecourt
- Mar 6, 2025
- 3 min read
Looking for a protein packed comfort meal? Look no further as this is IT!
This meal is jamb packed with flavour, protein and nourishing ingredients you likely already have on hand. It is simple and can be prepared in under 30min!
I loved every single bite of this deliciously savoury meal and I think you will too! The egg white pasta is PERFECT and the hollandaise sauce makes this recipe a household favourite!
Supplies:
frying pan
small pots
immersion blender and/or blender
rubber spatula and flipper
measuring spoons
dishes for separating the egg whites and yolks
cookie or baking sheet
parchment paper
Ingredients:
Meatballs: - 1-2lbs of ground beef, seasoned to your liking and shaped into small meatballs (I just used salt) - 1-2tbsp of animal fat of choice - OPTIONAL - salt and seasonings of choice
Instructions:
Season (if using) and shape your meatballs to the desired size.
Heat a pan large enough to fit all the meatballs over medium/high heat.
Add your animal fat of choice.
Add your meatballs and brown on all sides until cooked through.
Turn off the heat an leave in the pan while you prepare your hollandaise sauce.
Hollandaise: - 1/2 cup of butter (you can use salted and omit the salt or unsalted and keep the salt) - 3 egg yolks - Pinch to 1/4 tsp sea salt - 1-1 1/2 tablespoons of lemon juice OR raw apple cider vinegar (with the mother!) - Optional: 1/4 teaspoon of cayenne pepper for a kick
Instructions:
Melt your butter over medium/low heat.
Separate your egg yolks from the whites. (Save the egg whites in an air tight jar/container in the fridge OR, make egg white noodles like these!)
Add the yolks, lemon juice or apple cider vinegar, salt (if you aren't using salted butter) and optional cayenne pepper for a kick to a deep dish or to a blender. Give it a mix on low.
Once the butter is melted, turn the blender on low, or using your immersion/stick blender on and slowly start adding the melted butter.
It will begin to emulsify and incorporate.
Egg White Noodles:
6 large egg whites
2 1/4 tbsp Further Food Gelatin
1/4 tsp sea salt
2 tbsp of bacon fat or butter
If you prefer to purchase the noodles premade, you can do so here!
Instructions:
Preheat oven to 300 degrees F.
Place the egg whites into a blender. Add the Further Food gelatin and salt and blend the mixture well.
Line a cookie sheet with parchment paper and generously oil with bacon fat or butter. OR spray a silicone baking sheet with edges (like THIS ONE) liberally with avocado oil spray if not strict carnivore. Pour the mixture into the baking sheet and use a spatula to spread the mixture out to cover the baking sheet completely in a thin layer. Place in the oven to bake for 6-10 minutes or until just cooked through.
Remove from oven and allow the mixture to cool.
OPTION 2: Heat a large non-stick skillet or crepe pan to medium heat. Generously coat with bacon fat or butter OR spray with avocado oil spray and pour the mixture into the skillet. Turn the skillet to coat the entire bottom in a thin layer. Cook the noodle mixture for 2 minutes or until completely cooked through. Gently flip to cook the other side for one minute. Remove from the skillet.
Once the sheet of protein sparing noodles is cool, remove it from the pan. NOTE: If it sticks, place the pan into the freezer for 10-15 minutes before removing, the sheet of noodles comes off easier.
Place the sheet of noodles onto a cutting board and roll it up in a tight jelly roll. Use a sharp knife to slice into protein noodles.
LASTLY, add your noodles to your favourite plate or bowl, add your meatballs and pour over as much - or as little - hollandaise sauce as you desire. ENJOY! Your feedback means a lot to me! Drop a comment and let me know if you tried this recipe and where you are visiting from! Thank you for your support!
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