Best Baked Meatballs Cauliflower Atkins Recipes

Low-Carb Porcupine Meatballs image

Provided by Annissa Slusher

Time 40m

Number Of Ingredients 22

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)
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)

Steps:

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.
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.

Baked Meatballs & Cauliflower (Atkins) image

Provided by Michelle Rogers

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1/2 onion, finely chopped
3 garlic cloves, minced
1/2 lb ground veal
1/2 lb ground beef
1/2 lb ground pork
1/2 cup grated parmesan cheese
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 head cauliflower, separated into small florets
1 large roasted red pepper, rinsed and patted dry (homemade or jarred)
10 kalamata olives, pitted and sliced
2 tablespoons olive oil
2 tablespoons chopped parsley
salt and pepper

Steps:

Meatballs:.
1. Heat oven to 375°In a skillet, over high heat, cook onion 5 minutes, until softened; add garlic and cook 1 minute more. Transfer to a bowl and mix in ground meats, cheese, eggs, salt, and pepper.
2. Roll golf ball-size meatballs; arrange on a jelly roll pan. Bake 20-25 minutes, until browned and cooked through.
Cauliflower:.
1. Bring a medium saucepan of lightly salted water to a boil. Cook cauliflower 6-7 minutes until tender but firm. While cauliflower is cooking, cut red pepper into thin strips.
2. Drain cauliflower. Mix in red peppers, olives, olive oil and parsley. Season to taste with salt and pepper.

Nutrition Facts : Calories 591.5, Fat 42.1, SaturatedFat 14, Cholesterol 230, Sodium 760.3, Carbohydrate 10.9, Fiber 3.7, Sugar 3.6, Protein 42.4