Poached low-carb meatballs will probably be the fastest and easiest meatballs you’ll ever make. And they’re also gluten-free and paleo. Make some this week!

Do you love homecooked meatballs but hate having to stand over a hot stove browning them one by one? There has to be a faster way to make them, right?

Well, you’re going to love this recipe.

Not only are the meatballs absolutely delicious — they have that classic Italian flavor with minced onion and garlic and oregano.

…And also low carb — they’re made with minced cauliflower instead of bread crumbs. (Tasty and healthy? Yum!)

But also, (and here’s the best part), these will probably be the fastest and easiest meatballs you ever make.

The secret: gently poaching the meatballs over a low flame. You don’t need to brown them one by one. Instead, you just roll them, drop them in your sauce in a pot, and set them on the back burner.

Poaching means the meatballs end up wonderfully plump and juicy.

John can’t get enough of these meatballs. He devoured nine the first time I made them. Nine!

Ready to make meatballs for dinner? Let’s get started.

For the sauce, you can make a homemade sauce or you can use your favorite gluten free sauce from a jar. Prego says it is gluten free right on the label. And if you’re following a low-carb way of eating, choose the sauce with no added sugar.

Ingredients

The ingredients are pretty traditional: Ground beef, eggs, onion, garlic, parsley, oregano, salt and pepper and, if you like, some parmesan cheese. In order to make the meatballs low-carb, substitute cauliflower rice in place of bread crumbs.

Instructions

*Free printable recipe card is available at the end of the post.

First, mince your cauliflower in your food processor.

In a large bowl, combine your beef, minced cauliflower, slightly beaten egg, finely chopped garlic and onion, and seasonings. Mix together well.

Then place your meatballs in the sauce in a pan. And carefully spoon sauce over the meatballs to cover them.

Then cover your pot and simmer.

As your raw meatballs simmer in your sauce, they’ll turn the sauce into a wonderful Italian gravy with a rusty red color and a rim of oil around the edge. The meatballs should be ready in about thirty minutes.

Pro tips and recipe notes

I carefully chose the seasonings for these meatballs to make them taste like traditional Italian meatballs. You’re free to swap out or add any of your favorite ingredients. This is where you can make them your own.
I used cauliflower rice in order to make these meatballs low-carb. If you prefer bread crumbs, go with them.
Can you use store bought cauliflower rice? Yes. It would save on clean up and time, but I’ve found that it’s not as fresh tasting. Perhaps frozen rice would be better, but I can’t say for sure because haven’t tried it.
Need to double the recipe? If you have 2 pounds of ground beef, add 1 1/2 cups of cauliflower rice, 2 eggs, and adjust the seasonings.
When you first drop your raw meatballs into your sauce, don’t stir them yet. Wait about 15 minutes for them to firm up and then you can gently stir them.
Serve your meatballs with sautéed broccoli, over spaghetti squash, or with a fresh green salad.

Am I making you hungry?

Yep. These are definitely the yummiest.

When you’re in need of some comfort food, these poached meatballs will go from stove to table in no time. Try them and let me know what you think.

And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

More meatball recipes you’ll love

Zoodle Soup With Meatballs There’s so much goodness in this soup!

Low-Carb Meatballs In Smoked Paprika Sauce

Low-Carb Meatball Parmesan For A Quick Easy Dinner

Gluten Free Traditional Meatballs

Gluten Free Swedish Meatballs (Easy And Delicious)

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