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

FAQs

How many carbs are in porcupine meatballs? ›

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.

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.

Meatballs, without sauce, beef (3 ounce) contains 9.4g total carbs, 8.7g net carbs, 14.2g fat, 16.5g protein, and 236 calories.

A traditional meatball made with breadcrumbs can have between 3 to 12 grams of carbs per meatball.

Try soaking your breadcrumbs in milk for extra moisture and fluffiness. If using eggs, 1 large egg per 500g of meat should suffice – too much egg in the mixture will produce a firmer result. You can also make simple paleo meatballs with the addition of just salt and spices.

Milk Provides More Than Moisture

Not only does added fat provide loads of immeasurable flavor, but meatballs made with a little extra fat are also sure to stay nice and moist throughout the cooking process.

Why do you put baking soda in meatballs? ›

This process allows the baking soda to neutralize acid on the surface of the meat, resulting in less toughness and a cooked meat that is juicy on the inside while remaining crispy on the outside. Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize.

The longer the simmer, the more tender and succulent the meatballs become. 3. Concentration of Flavors: Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken.

Meatball recipes can fall apart if they don't have the proper binders to hold the other ingredients together. Most recipes use bread crumbs and eggs, but our porcupine meatballs recipe uses rice as the binding agent. The meatballs will be soft and difficult to handle when they're raw.

Meatballs: Ground Beef, Onion, Breadcrumbs (unbleached wheat flour, sugar, yeast, salt), Pecorino Romano Cheese (pasteurized sheep's milk, cheese culture, salt, enzymes), Parmesan Cheese (pasteurized cow's milk, cheese cultures, salt, enzymes), Whole Eggs, Parsley, Salt, Pepper. ALLERGENS: MILK, WHEAT, EGG.

There are 243 calories in a 3 oz (85.000g) serving size of Meatballs, frozen, Italian style. The calorie breakdown is 70% fat, 11% carbs, and 20% protein.