When I saw porcupine Meatballs by reaction was, say what! This is a superb, tasty meal. Give it a try!
Paleo Porcupine Meatballs | Everyday Paleo Hey guys! It’s Heather again from Cook It Up Paleo !
When I was a kid, my family lived with my grandparents for three months while we built our house. It was a really fun time, and my favorite meal that grandma would make was Porcupine Meatballs, or simply Porcupines, as we called them. Paleo Porcupine Meatballs | Everyday Paleo I guess I just thought it was so cool to put rice in a meatball, and I’ve always loved creamy sauces. Many porcupine recipes actually have a tomato-based sauce, but my favorite has always been the mushroom cream sauce.
This recipe is my favorite comfort food. The herbs and spices are so fragrant and flavorful, and the sauce tastes just like cream of mushroom soup, but better. There’s a whole head of cauliflower in this recipe, but my cauliflower-hating siblings gobbled this right up! Paleo Porcupine Meatballs | Everyday Paleo Paleo Porcupine Meatballs
Meatballs: 1 small head cauliflower, cut into florets.
2 pounds ground beef
3 egg yolks
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon salt Freshly ground black pepper to taste
1 tablespoon ghee 12 oz. fresh mushrooms, sliced
3 garlic cloves,
minced Salt to taste
Freshly ground black pepper to taste
1 tablespoon dried parsley
1 cup full-fat coconut milk
1 cup chicken broth
1 tablespoon cassava flour (or 1/2 to 1 tablespoon arrowroot starch)
2 tablespoons water
Preheat oven to 400 degrees Fahrenheit. Steam the cauliflower until tender and mash with a potato masher until it’s a rice-like consistency.
Combine the cauliflower with the other meatball ingredients in a large mixing bowl and mix well. Form into 12-14 large meatballs and place in a 9″x13″ glass baking dish. Bake for 30 minutes.
Meanwhile, make the sauce:
Melt the ghee in a saucepan and add the mushrooms, garlic, salt, pepper, and parsley.
Saute until the liquid from the mushrooms has evaporated.
Add the coconut milk and chicken broth.
Simmer for a few minutes.
In a small cup, combine the cassava flour or arrowroot and water and mix.
Whisk into the simmering sauce and cook until slightly thickened.
Keep warm until the meatballs are done.
Remove the from the glass baking dish to the serving dish with a slotted spoon, and then pour the sauce over. Click here to view original article Paleo Porcupine Meatballs