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Regime Type:

PKD (With Allowances)

The Stuffed Meatball Collection

Introduction & Inspiration

Stuffed meatballs are a versatile and satisfying dish that can be enjoyed all year-round. They’re simple to prepare and offer endless possibilities for flavour combinations.

Nutrient dense stuffed meatballs with a great PKD ratio are easy to achieve and taste delicious. Here are just a few ways you can create nutrient dense meals with very basic ingredients. Enjoy these meaty balls of goodness!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

7 x Stuffed Meatballs (Various)

Meatball Filling Ingredients:


Option 1 Option 2

100g Minced Meat 100g Minced Meat

20g Liver Parfait/Pâté 30g Brain Mayonnaise

35g Raw Bone Marrow - small cubes 35g Raw Bone Marrow - small cubes

Salt To Taste Salt To Taste


Option 3 Option 4

100g Minced Meat 100g Minced Meat

25g Eskimo Pork Crackling Crumbs 35g Raw Bone Marrow - small cubes

15g Raw Bone Marrow - small cubes Salt To Taste

Salt To Taste


Option 5 Option 6

50g Minced Meat 100g Minced Meat

50g Veal Heart - small cubes 1 x Egg Yolk ( Frozen)

25g Eskimo Pork Crackling Crumbs 35g Raw Bone Marrow - small cubes

15g Raw Bone Marrow - small cubes Salt To Taste

Salt To Taste

  Option 7

90g Minced Meat

15g Lamb Kidney - small cubes

35g Raw Bone Marrow - small cubes

1 x Egg Yolk (Frozen)

Salt To Taste

+ Lard or tallow for coating

Recipe Instructions

Chop the lamb kidney and veal heart into very small cubes (this is important so that the meatballs hold together well during assembly). Push the raw bone marrow out of the bones and chop it up into small cubes too.


Divide the minced meat out into varying sized balls (based on the Options above).


Place the balls of minced meat on a wooden chopping board and mould them into bowl shapes with your fingers. Sprinkle the minced meat with a little salt.


Make up the meatballs by adding the fillings mentioned above (Example: To make a meatball with filling Option no. 1, just add a little ball of liver parfait/pâté to the centre of the minced meat bowl and add the bone marrow cubes around the sides and on top).


Once you've added the various filling to the meatballs, use your hands to mould the minced meat around the meatball fillings. It's ok to leave a gap in the minced meat at the top of the meatball so that you can see the filling ingredients slightly. (It also looks pretty for serving).


Melt a little lard or tallow and coat the meatballs using a pastry brush. Place the meatballs in the fridge for 30 minutes.

Pre heat the air fryer for a few minutes at 180c.

Grease the basket of the air fryer and proceed to add the meatballs into it (you may need to cook them in batches, depending on quantity). Cook the meatballs for 10 minutes.


Remove the meatballs carefully from the air fryer using a spatula and then place them on a serving plate.


Enjoy these wonderful meaty balls of goodness!


The egg yolk can be already pasteurised (see my Egg Yolk Sauce - Pasteurised recipe) or else can be cooked from raw. If the egg yolk is placed towards the top of the meatball filling ingredients then the raw egg will be fully cooked. If you prefer the egg yolk to be slightly runny, then place the pasteurised egg yolk sauce filling at the bottom of the meatball with other ingredients on top.


The bone marrow can be either raw or it can also be already cooked too.


Ideally, purchase your meat, fat and organs from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Check out my Liver Parfait (which is an easy pâté to make), Egg Yolk Sauce - Pasteurised and Brain Mayonnaise recipes for instructions on how to make all of these.


The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:


If you do not have any pork crackling crumbs handy, then you can substitute with beef crackling crumbs instead.

Simply mix and match the meatballs with their stuffing ingredients based on your own preferences. For a good PKD ratio, just ensure you have sufficient meat and fat in each stuffed meatball.

Try and chop the lamb kidney, veal heart and bone marrow into very small cubes (you could also blend them briefly in a mini blender at a pinch too, before adding to the minced meat) to ensure easy assembly of your stuffed meatballs. Even if they are looking a little fragile, once they have been refrigerated for 30 minutes, they hold up really well to the cooking.

If you do not have an air fryer you can cook these meatballs in the oven too.


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