Porcupine Meatballs

Now who didn’t grow up with Porcupine Meatballs? I know that I sure did. I loved these things.  Well you can have them again but without the rice. The way to get the same taste and texture is to use chopped cauliflower instead of the rice. I made these on Sunday and have been taking them to work with me daily for my lunch. Don’t these look good?

Porcupine Meatballs

  • 1 pound ground beef
  • 1 1/2 cup finely chopped cauliflower
  • 1/2 cup water
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1 15 ounce can tomato sauce
  • 1 cup water

In a non-stick pan heat olive oil and then add onion and green pepper. Cook until  onions are translucent. Remove from heat and allow to cool.

Once vegetables have cooked mix them with the ground beef, cauliflower, 1/2 cup of water, salt, celery salt, garlic powder, and pepper. Mix well. Shape into 1 1/2 inch balls.

Preheat oven to 350 degrees. In the same large skillet as used above brown the meatballs over medium heat; drain fat.

Place meatballs in 11 X 7 casserole dish. Mix tomato sauce and 1 cup water and pour over meatballs. Cover and bake for 45 minutes. Remove cover and bake an additional 15 minutes. Serves 5.

Nutritional Information- Calories- 276, Carbs- 8.6 (fiber- 2.31, sugars- 5.05)

Net carbs- 6.29


3 responses to “Porcupine Meatballs

  1. ANOTHER one of yours that I am going to try!

  2. the ones I used to have were with cream of mushroom soup not a tomato base. This reminds me more of stuffed peppers without the peppers lol. Looks great though,like the idea of replacing rice with cauliflower.

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