Low-Carb Porcupine Meatballs Recipe - Simply So Healthy (2024)

FAQs

Low-Carb Porcupine Meatballs Recipe - Simply So Healthy? ›

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.

When meatballs are tough, it's often because they've been overworked. Start by thoroughly mixing all of the ingredients except for the ground meat. Once you add the meat, you want to work it only just enough so the ingredients are evenly distributed.

Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well. Shape mixture into about 20 small meatballs. Place meatballs in a large skillet.

You guessed it, a little water or stock. You can take any meatball recipe and add a tablespoon or two of water or stock as a first step and see how it lightens your recipe. I like to add water or stock as a first ingredient and mix it thoroughly and then add the egg and mix it in the same way.

They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.

Milk: We will mix a bit of milk with the breadcrumbs to form a panade, which will help to keep our meatballs nice and moist. Ground beef and pork: I like to use a 50/50 mix of the two to make meatballs, but you can also make all-beef or all-pork meatballs if you prefer.

While there could be a few causes for your meatballs to fall apart, most of the time it's because you didn't mix up the ingredients well enough. You don't want to overwork the meat to the point that it gets tough, but you need to work it enough to get everything well combined in order to keep them from falling apart.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Is it better to bake meatballs at 350 or 400? ›

How to stop meatballs from falling apart. Making them with just meat and seasoning alone can result in the meatball becoming dry or falling apart during cooking. For this reason, many recipes will include a binding ingredient like egg, and a filler like breadcrumbs.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

Breadcrumbs: I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf. Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked.

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.