Poached Low-Carb Meatballs

5 from 1 vote

Poached low-carb meatballs will probably be the fastest and easiest meatballs you'll ever make.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 30

Servings

Calories 178kcal

First mince your cauliflower in your food processor fitted with the large chopping blade.
1 cup of minced cauliflower
In a large bowl, combine your beef, minced cauliflower, finely chopped garlic and onion, parsley, oregano, parmesan cheese, egg, salt and pepper. Mix well.
1 pound of ground beef, 1 teaspoon onion, 2 cloves garlic, 1 teaspoon parsley, 1 teaspoon oregano, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon parmesan cheese, 1 egg
Divide mixture into about twelve meatballs.
Drop raw meatballs into your pot of sauce. Carefully spoon sauce over your meatballs.
28 ounces marinara sauce
Cover and simmer for 30 minutes. Serve and enjoy.

I carefully chose the seasonings for these meatballs. You're free to swap out or add any of your favorites. This is where you can make them your own.
I used cauliflower rice in order to make these meatballs low-carb. Recently, I’ve started using ground pork rinds in place of cauliflower, as I do with my Pork Tenderloin Crispy Bites. Just 3/4 cup of ground pork rinds adds an amazing flavor and texture—it's so good!
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.
Leftovers will keep in an airtight container for 3-5 days in the refrigerator.

Calories: 178kcal | Carbohydrates: 5.6g | Protein: 21g

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