This recipe for Low-Carb Porcupine Meatballs makes the most tender meatballs ever! Best of all, they work for low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, and Banting diets.
Mix ground beef, cauliflower, egg, parsley, onion, garlic, chili powder, oregano, red pepper flakes, sea salt, and black pepper in a medium bowl until completely combined.
Shape into balls about 1 1/2 inch to 2 inches in diameter.
Heat a heavy skillet that has a fitting lid, over medium high heat, uncovered. If using lower fat meat or your skillet tends to stick, add a teaspoon of butter or coconut oil. When skillet is hot, add meatballs, making sure they do not touch each other.
Cook meatballs, uncovered until brown on the first side, then turn and brown the other side. Repeat for all sides. Remove to a plate using a slotted spoon and set aside.
Discard all but 1 tablespoon of pan drippings. If there are no pan drippings, add 1 tablespoon butter or coconut oil. Place pan over medium heat. When pan is heated, add the onions.
Saute onions until edges begin to brown and they appear translucent. Add garlic and cook for one minute. Stir in tomato sauce, Worcestershire sauce, oregano, basil, red pepper flakes, salt, pepper and water.
Add the meatballs and any accumulated drippings into the sauce. Stir to cover the meatballs. Bring to a simmer. Turn heat to low. Cover skillet and simmer about 25 minutes, stirring occasionally.
Uncover the skillet and simmer until sauce is the desired consistency-5-10 minutes. Sprinkle with parsley before serving.
Serving size: About 4 ounces
Per serving:
Calories: 279
Fat (g): 15
Carbs (g): 10
Fiber (g):3
Protein (g): 28
Net carbs (g): 10
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