Whether you are feeding a hungry crowd or looking for a reliable weeknight win, these Porcupine Meatballs are the ultimate pantry-staple hero. Savory ground beef meets a handful of kitchen basics for a versatile entrée that is as adaptable as it is delicious.
Watching your carbs? This recipe is incredibly Keto-friendly; simply swap the traditional white rice for cauliflower rice. You’ll get that classic, “porcupine” texture with almost no difference in taste!
Best of all, these are a meal-prepper’s dream. You can roll a batch ahead of time, stash them in the freezer, and pull them out on those hectic afternoons to have a hearty, family-approved dinner on the table in under 30 minutes.
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.
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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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