Smoked up some carnivore meatballs and wow—total crowd pleaser!

Smoked up some carnivore meatballs and wow—total crowd pleaser!
Didn’t measure much, but here’s a rough idea:

• 3 lbs of ground meat (meatloaf blend is great)

• 3 eggs

• 1/2 cup mozzarella (torn by hand)

• 1/2 cup ricotta

• 1/2 cup parmesan

• Redmond’s salt to taste!!
  Mixed everything by hand, formed into meatballs, smoked them at 250°F for about 2 hours, then raised it to 375°F for the last 10 minutes. Pulled them at 170°F internal temp.
  Let them sit a bit before serving—I dipped mine in sour cream but butter would’ve hit just as hard.
  Made twice what’s in the photo thinking I’d have leftovers… but one of the kids went to town on them.
  Those pale spots in the photo? That’s the cheesy goodness right there.