Italian Pork Meatballs over Cauliflower Rice

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Serves 3-4 · Prep 20 min · Cook 20 min · Total 40 min · About 560 cal per serving

Tastes like spaghetti and meatballs without the carbs.

Ingredients

For the Meatballs

• 454g ground pork
• 30g parmesan, grated
• 30g breadcrumbs (or panko)
• 1 egg (~50g)
• 6g garlic, minced
• 3g salt
• 2g fennel seeds (lightly crushed)
• 2g black pepper
• 2g onion powder
• 2g Italian seasoning
• 1-2g red pepper flakes
• 1g MSG

For the Red Sauce

• 200g pizza sauce (or marinara)
• 100g chicken broth
• 15g olive oil
• 4g garlic, minced
• 1g Italian seasoning
• 0.5g black pepper
• 0.5g red pepper flakes
• Salt to taste

For the Cauliflower Rice

• 340g cauliflower rice
• 15g olive oil or butter
• 3g garlic, minced
• 2g salt
• 1g black pepper
• 1g Italian seasoning
• 1g onion powder

Instructions

1. Preheat oven to 400°F / 200°C.
2. Combine all meatball ingredients in a bowl. Mix gently—don't overwork.
3. Roll into balls, about 30-35g each (makes ~14-16 meatballs).
4. Place on a lined sheet pan. Bake 18-20 minutes until cooked through and browned.
5. While meatballs bake, heat olive oil in a saucepan. Add garlic, cook 30 seconds.
6. Add pizza sauce and broth, stir. Add seasonings, simmer 5-10 min.
7. For the cauliflower rice: heat oil over medium-high, add garlic, cook 30 seconds.
8. Add cauliflower rice, season, cook 4-5 min until tender.
9. Serve cauliflower rice in bowls, spoon sauce over, top with meatballs and parmesan.