Tuesday, April 2, 2013

Pizza Porcupine Meatballs with Cauliflower "Rice"

You know you've hit a "home run" when your toddler chooses the dinner that you cooked over hot dogs. I didn't think anything would stand between him and his beloved hot dogs, but I was wrong. He devoured these meatballs. Actually, we all did. We were fighting over the leftovers. I lost (no surprise), so I am making a double batch of these this week, and I never make the same thing twice in one week. 

The original porcupine meatball recipe was a family favorite when I was growing up. Although I love the original recipe, it isn't exactly Paleo friendly because it contains rice. I have seen cauliflower "rice" as a rice substitute on other blogs, so I thought I would give it a try. Also, I thought it was a great way to try to sneak extra veggies into my toddler. I promise you won't miss the white rice. The cauliflower "rice" gives the meatballs a very similar texture and it really doesn't taste like cauliflower. I honestly couldn't taste it at all. 

The other change I made was to use homemade pizza sauce instead of the tomato sauce in the original recipe. I didn't intend to use pizza sauce, but when I couldn't find a can of tomato sauce in the pantry, I went to my freezer. I always have a batch of homemade pizza sauce in the freezer. It is so easy to make and usually makes way more than we need for a couple of pizzas. My husband thought these were the best meatballs yet, and that is saying something because he hates cauliflower. 

Pizza Porcupine Meatballs with Cauliflower "Rice"
Servings: 16 meatballs

1 lb. lean ground beef

1 cup cauliflower rice, uncooked*
1/4 cup + 2 tbsp. water, divided
1/3 cup yellow onion, finely chopped
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery salt
1/8 tsp. garlic powder
1/2 batch homemade pizza sauce



Preheat the oven to 350°. In a medium bowl, mix the beef, cauliflower rice, 2 tbsp. water, onion, salt, pepper, celery salt, and garlic powder together. Break off golf-ball size pieces and roll into balls. (There should be a total of 16 evenly sized balls).  Place in an even layer in an ungreased 8 x 8 glass baking dish. 

In a medium bowl, whisk the pizza sauce and 1/4 cup water together. Pour over the meatballs. Cover with aluminum foil and bake for 45 minutes. Uncover and bake for an additional 20 minutes or until the meatballs are cooked through. Let sit at room temperature for at least 5 minutes before serving.

*To make cauliflower rice, process fresh cauliflower florets through a food processor fitted with a shredding blade. The shredded cauliflower should be about the same size as rice.

Source: adapted from Much Kneaded's Mom (originally adapted from a General Mills 1971 recipe)

No comments:

Post a Comment