A handful of pantry staples team up with some ground beef that the entire family will love. This versatile entrée can be made using Keto ingredients or not. You can substitute cauliflower rice for white rice with very little difference in taste and texture. You can also make these ahead to store in the freezer to pull out on a busy day to make dinner come together in less than half an hour.
Ingredients
For the Meatballs:
1 lb. ground beef
1 cup cooked rice or cauliflower rice
1 egg
1 Tbsp. Italian flat-leaf parsley, chopped
1/4 cup onion, chopped fine
2 cloves garlic, minced
1 tsp. chili powder
1/4 tsp. oregano
1/4 tsp. red pepper flakes
1/2 tsp. sea salt
1/2 tsp. pepper
1/2 tsp, garlic powder
1 tsp Italian seasoning
For the Sauce:
1/2 cup onion, chopped fine
1 clove garlic, minced
1 jar pasta sauce
2 tsp. Worcestershire
1/2 tsp dried oregano
1/2 tsp. basil
1/4 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. pepper
1 cup water
1 Tbsp. Italian flat-leaf parsley
2 Tbsp. Swerve brown sugar or regular brown sugar
Garnish: Parmesan cheese and chopped parsley
Instructions
In a bowl combine the meatball ingredients. Mix well. Shape into balls.
In a large skillet, brown meatballs in oil; drain on paper towels and keep warm.
In a bowl, combine the sauce ingredients. Stir to combine, Pour into the skillet and heat through.
Add the meatballs back to the sauce and reduce the heat. Cover and simmer for 1 hour.
Serve the porcupine meatballs by themselves or over additional cauliflower rice or regular rice. Garnish with Parmesan cheese and chopped parsley.
Keto Porcupine Meatballs
Equipment
- 1 knife
- 1 large bowl
- 1 large skillet
- Paper towels
- 1 medium bowl
Ingredients
- For the Meatballs:
- 1 lb. ground beef
- 1 cup cauliflower rice or cooked rice
- 1 egg
- ¼ Tbsp. Italian flat-leaf parsley, chopped
- ¼ cup cup onion, chopped fine
- 2 cloves garlic, minced
- 1 tsp. chili powder
- ¼ tsp. oregano
- ¼ tsp. red pepper flakes
- ½ tsp. sea salt
- ½ tsp. pepper
- ½ tsp garlic powder
- 1 tsp. Italian seasoning
- For the Sauce:
- ½ cup onion, chopped fine
- 1 clove garlic, minced
- 1 jar pasta sauce
- 2 tsp. Worcestershire
- ½ tsp. dried oregano
- ½ tsp. basil
- ¼ tsp. red pepper flakes
- ½ tsp. salt
- ¾ tsp. pepper
- 1 cup water
- 1 Tbsp. Italian flat-leaf parsley, chopped
- 2 Tbsp. Swerve brown sugar or regular brown sugar
Instructions
- In a bowl combine the meatball ingredients. Mix well. Shape into balls.
- In a large skillet, brown meatballs in oil; drain on paper towels and keep warm.
- In a bowl, combine the sauce ingredients. Stir to combine.
- Pour into the skillet and heat through.
- Add the meatballs back to the sauce and reduce the heat.
- Cover and simmer for 1 hour.
- Serve the porcupine meatballs by themselves or over additional cauliflower rice or regular rice.
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