Keto Porcupine Meatballs
Tender beef meatballs studded with cauliflower rice 'quills,' simmered in a rich tomato sauce until cozy and comforting. A keto twist on the retro classic with just 5.2g net carbs per serving and ready in 50 minutes start to finish.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto porcupine meatballs turn a nostalgic dinner into a low-carb comfort meal — tender beef studded with cauliflower "quills" and simmered low and slow in a rich, sugar-free tomato sauce. They're weeknight-easy and freeze beautifully for meal prep.
Ingredients
- 1 lb ground beef (80/20)
- 1 1/2 cups riced cauliflower (fresh or frozen, thawed and patted dry)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 3/4 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 1/2 cups sugar-free marinara sauce
- 1/2 cup beef broth
- 2 tbsp olive oil
Instructions
- 1
In a large bowl, combine the ground beef, riced cauliflower, egg, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined — don't overwork it.
- 2
Roll the mixture into 16 meatballs, about 1 1/2 inches each. The cauliflower bits will poke out like little quills.
- 3
Heat the olive oil in a large skillet over medium-high heat. Sear the meatballs in batches, turning to brown on all sides, about 5 minutes total. They won't be cooked through yet.
- 4
Pour the marinara and beef broth into the skillet around the meatballs. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20 to 25 minutes, until the meatballs are cooked through (160°F internal) and the cauliflower is tender.
- 5
Taste the sauce and adjust salt. Serve hot, spooning extra sauce over each meatball. Garnish with chopped parsley or extra Parmesan if you like.
Tips & notes
- Pat the riced cauliflower very dry before mixing — excess moisture makes the meatballs fall apart. For frozen cauliflower rice, squeeze it in a clean towel after thawing.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze (sauce and all) for up to 2 months. Reheat gently on the stovetop with a splash of broth.
- Swap ground turkey or a beef-pork blend for the beef; if using leaner meat, add an extra tablespoon of olive oil to the mix to keep them moist.
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Frequently asked questions
- How many carbs are in keto porcupine meatballs?
- Each serving (4 meatballs) has 5.2g net carbs, 412 calories, 31g protein, and 28g fat. This recipe makes 4 servings, 16 meatballs total.
- Why use cauliflower rice instead of regular rice?
- Traditional porcupine meatballs use white rice, which adds roughly 30g of carbs per serving. Riced cauliflower mimics the signature 'quills' poking out of the meatballs while keeping each serving keto-friendly at just 5.2g net carbs.
- Can I make these in the slow cooker?
- Yes. Sear the meatballs first for the best texture, then transfer them to a slow cooker with the marinara and broth. Cook on low for 4 to 5 hours or high for 2 to 3 hours, until cooked through.
