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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.
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These Low-Carb PorcupineMeatballs area low-carb version of the porcupine meatballs I grew up with. Do any of you remember porcupine meatballs? Don’t worry, they weren’t made out of porcupine meat, but named instead from their appearance.
Porcupine meatballs have rice mixed in with the ground beef. This rice gives them a spiky, porcupine-like appearance. I don’t hear of them as much today, but when I was a kid, they were a popular dinner. It’s no wonder they were so popular. Porcupine meatballs are budget friendly, quick and easy to make, and everyone loves them!
I decided to try to make a low-carb version of porcupine meatballs using cauliflower rice. Instead of using raw cauliflower, I used some frozen riced cauliflower. Using the frozen riced cauliflower makes this recipe easy and prevents waste.. Just measure out what you need, then keep the rest frozen for future use. I didn’t even bother to defrost cauliflower and it worked absolutely fine.
I wasn’t sure how these meatballs would turn out, but I was thrilled when I tasted my first one. I like these meatballs even more than the high-carb version! When I tasted one, it was everything a meatball should be–tender, juicy and full of flavor with notes of garlic and oregano.
While the cauliflower rice makes these meatballs super tender and juicy, there isno flavor of cauliflower whatsoever. I’m not just saying that either.I had company over when I made my first batch and nobody thought they tasted cauliflower. In fact, these meatballs could be an easy way to slip a few more veggies into the kids (or picky husbands).
These Low-Carb Porcupine Meatballs are cooked in a thick Italian style tomato sauce with hints of garlic, oregano, and basil. They can be served by themselves, with a salad or vegetable, or over cauliflower rice or zucchini noodles to make a complete meal. Enjoy!
-Annissa
No, these Porcupine Meatballs don’t contain porcupine! These tender meatballs have riced cauliflower “quills” and an herbed tomato sauce. Low-Carb and keto-friendly.
5 from 7 votes
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.
Course Appetizer, Main Course, Snack
Cuisine American, Italian, low-carb
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Annissa Slusher
Ingredients
For the meatballs:
- 1 pound ground beef
- 1 cup cauliflower riced (frozen-doesn't need to be defrosted)
- 1 large egg
- 2 tablespoons parsley chopped
- 1/4 cup onion minced
- 1 clove garlic crushed
- 1 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper freshly ground
For the sauce:
- 1/2 cup yellow onion minced
- 1 clove garlic crushed
- 1 15 ounce can of tomato sauce
- 1 teaspoon Worcestershire sauce gluten-free, if you are sensitive to gluten
- 1/2 teaspoon oregano dried
- 1/2 teaspoon basil dried
- 1/4 teaspoon red pepper flakes dried
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1 tablespoon parsley chopped
Instructions
For the meatballs:
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.
For the sauce:
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.
Recipe Notes
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
Barbara on August 24, 2017 at 10:36 am
Wondering how this would work as a meatloaf? I may give it a try next week ☺
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Harper and Annissa Slusher on August 24, 2017 at 12:19 pm
I don’t see why it wouldn’t work. I think it would be good as meatloaf.
-Annissa
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Lisa Humphrey on August 28, 2017 at 11:01 am
Happy to see someone else who grew up eating porcupine meatballs, it made me smile! I will definitely give this a try with the cauliflower instead of the rice!
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Harper and Annissa Slusher on August 28, 2017 at 1:22 pm
Glad I’m not the only one who grew up with them! I was a little afraid people wouldn’t know what they are and would think I actually used porcupine meat. LOL
-AnnissaReply
Liz on September 17, 2017 at 8:57 pm
I ate porcupine meatballs too! Adding this to my meal plan for the week!
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Harper and Annissa Slusher on September 18, 2017 at 1:48 pm
I’m glad I’m not the only one! I think you’ll like the low-carb version!
-AnnissaReply
MB on May 20, 2018 at 9:58 am
LOL grew up on porcupine stuffed peppers!!!
Take the top off of a green pepper and seed. Stuff with porcupine meat mix place in a baking dish. Pour tomato sauce over top and bake till done.
This recipe would make four stuffed peppers in stead of the meatballs!!
Yum a taste of home!Reply
Harper and Annissa Slusher on May 20, 2018 at 1:01 pm
Yum!
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Kim on July 17, 2018 at 12:58 pm
do you think these could be baked and then i serve with a store bought sauce? If so, how could I do it?
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Harper and Annissa Slusher on July 17, 2018 at 5:02 pm
You could add about two cups of purchased sauce after removing the meatballs from the pan, then continue as written. Good luck!
-AnnissaReply
Sonal on December 20, 2018 at 10:39 pm
These look very inviting and comforting. Warm recipe that is delicious too.
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Colleen on December 20, 2018 at 11:55 pm
Porupine meatballs! My mom used to make those when I was a kid, and haven’t thought about them in years. But I know that they were yummy! The cauliflower is a perfect replacement for the rice, too.
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Tisha on December 21, 2018 at 12:26 am
This definitely looks like something my family would love! SO yummy!
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Sues on December 21, 2018 at 1:43 am
I’ve actually never heard of porcupine meatballs, but I love the idea of them! And I especially love the idea of them when made with cauliflower rice… Also, that sauce looks amazing!!
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Valentina on December 21, 2018 at 2:01 am
Yum! This is the first time I’ve seen cauliflower rice in meatballs. Brilliant! And I LOVE those ceramic dishes.
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Jeannette (Jay Joy) on December 21, 2018 at 2:48 am
Low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, and more?! YUP. I am totally trying these with the zucchini noodles. Thank you so much for suggesting the sides!
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Judy Buchanan on October 24, 2019 at 9:10 pm
What can you substitute for the egg?
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Annissa Slusher on October 28, 2019 at 12:05 pm
You can try substituting 2 1/2 teaspoons finely ground flax seeds and 3 tablespoons water. Whisk them together until they become gelatinous, then use as you would for the egg. They will add a bit of a nutty flavor to the recipe.
-AnnissaReply
Tammy on November 21, 2019 at 12:05 pm
Made this as a surprise for my husband. He grew up with these & they were his favorite. We eat clean/low carb & I was so happy to find this, thank you for sharing! We loved them & they’ve made the regular rotation in our house.
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Tammy on November 21, 2019 at 12:07 pm
Oh geez, I forgot to rate it!! 5 stars for sure lol!
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Annissa Slusher on November 21, 2019 at 1:09 pm
Thanks!
AnnissaReply
Julie JOY on June 13, 2021 at 11:10 am
Last night I was talking to my husband about porcupines! They(and a lot of other carby dishes and side dishes) used to be a staple in our SAD (Standard American Diet.) I have been wanting to find something that would “absorb” the fat/flavor/moisture out of the meat without adding carbs. I can see that the cauliflower would visually mimic the appearance of rice, but cauli has high-water content to start with. So don’t the meatballs end up really moist? I guess I’ll have to try it for myself and see what I think. But I’d love to hear others chime in on this.
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Annissa Slusher on June 16, 2021 at 10:50 pm
Hi Julie,
Yes, the cauliflower does already have a high water content and helps make the meatballs moist. It works a little differently than the rice variation, but the end result is similar.
-AnnissaReply
LoveToCook on February 1, 2022 at 1:12 pm
I made this with 99% fat free ground turkey (It’s what I had). It turned out amazing! This may be a new go to recipe.
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Brenda Spagnola-Wilson on April 19, 2023 at 5:36 pm
As a family of 4 diabetics, this recipe is awesome! We’re browning the meatballs now and plan to serve over egg noodles with brown gravy. Hubby and roommate aren’t so sure about this riced cauliflower, but I e had it w/ my parents. Salad on the side & dinner will be de!
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