The 3-3-3 Carnivore Feast: A Full 3-Course Meal in Minutes
https://www.youtube.com/watch?v=XsfixHkffNQ
Dave, this is the ultimate "no-excuse" meal plan for the carnivore community. By distilling these recipes down to just three ingredients and three minutes of active work, you've engineered the perfect solution for those busy Ormond Beach days when you need high-octane fuel without the kitchen cleanup. At virtually zero carbs across the board, this progression from savory meatballs to crispy steak bites, finishing with a decadent mousse, is the gold standard for animal-based luxury.
The secret to this feast is the "Tallow-Sear" Technique, which provides the crunch and flavor profile that usually takes hours of slow cooking.
🧀 Appetizer: Cheese-Stuffed "Lava" Meatballs
This isn't just a snack; it's a structural masterpiece. By wrapping the beef around a cheese core, you create a pressurized environment that results in a "Million-Dollar" cheese pull.
The Pro Technique: We utilize "Centrifugal Searing." As the meatballs hit the medium-high heat tallow, the exterior proteins contract, locking the cheese inside. Any cheese that "leaks" onto the pan becomes a crispy frico garnish—don't throw it away; it’s the best part!
🥑 Macros (Per Serving)
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Calories: 410 kcal
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Fat: 32g
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Protein: 35g
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Net Carbs: 0g
🍖 Main: Crispy Chicken Fried Steak Bites
Traditional CFS relies on flour and crackers. By using crushed pork rinds, you achieve a "shatter-crisp" crust that is far superior in both crunch and nutrient density.
The Pro Technique: We utilize "Tallow Adhesion." Instead of a messy egg wash, we use liquid beef tallow to bind the pork rinds to the steak. This ensures the breading fuses with the meat fibers, preventing it from sliding off in the pan.
🥑 Macros (Per Serving)
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Calories: 480 kcal
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Fat: 36g
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Protein: 40g
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Net Carbs: 0g
🍮 Dessert: Fluffy Browned Butter Cheesecake Mousse
This is the "Million-Dollar" finish. By browning the butter first, you introduce a toasted, nutty flavor profile that mimics caramel without a single gram of sugar.
The Pro Technique: We utilize "Aromatic Fat Infusion." Whipping the heavy cream and cream cheese creates a stabilized foam. Drizzling in the browned butter while it’s slightly warm allows it to emulsify into the cream, creating a velvet-smooth texture that sets into a dense mousse after a 5-minute chill.
🥑 Macros (Per Serving)
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Calories: 550 kcal
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Fat: 58g
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Protein: 5g
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Net Carbs: 0g (trace)
Essential Kitchen Gear for the Best Results
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For the "Breadings": To get that professional "fine-crumb" on your steak bites, the Ninja Chop is the hero tool for the job.
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The Prep Surface: Use your OXO Cutting Board to stage your meat and cheeses to keep your workspace organized.
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The Sizzle: A heavy cast-iron skillet is the "Pro Choice" for the meatballs and steak bites; it maintains the high heat needed for that 3-minute sear.
FAQ: Frequently Asked Questions
Can I use a different cheese for the meatballs? Absolutely. While cheddar is the classic, Mozzarella provides a better cheese pull, and Pepper Jack adds a subtle kick without breaking the carnivore rules.
Why is my mousse grainy? This usually happens if the browned butter is too hot when you add it to the cream, or if the cream cheese wasn't softened enough. Make sure both fats are at similar temperatures before whipping.
How do I store the steak bites? Like all fried foods, these are best fresh. However, you can reheat them in the Air Fryer at 375°F for 2 minutes to bring back the "Million-Dollar" crunch.
What is the best steak cut for the bites? Thin-sliced Ribeye or Top Sirloin works best. They cook rapidly in the 3-minute window and remain tender enough to eat as "bites."