Macro Friendly Porcupine Meatballs
Lean meatballs with rice baked in marinara for a macro-friendly, comforting meal.
Equipment
- Large Mixing Bowl
- Baking Dish
- Nonstick cooking spray
- Aluminum Foil
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 1 pound ground beef (96/4)
- 1/2 cup long grain white rice
- salt to taste
- black pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 egg white
- 2 tablespoons fat free milk
- 3 cups Rao's marinara sauce
- 1/2 cup water
- fresh basil optional, chopped for topping
Instructions
- Preheat the oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine the ground beef, long grain white rice, salt, pepper, onion powder, Italian seasoning, egg white, and fat free milk. Mix until evenly combined.
- Form the mixture into 24 small meatballs and place them evenly in the prepared baking dish.
- Pour the marinara sauce over the meatballs and add 1/2 cup water. Cover the dish tightly with aluminum foil.
- Bake covered for 1 hour and 15 minutes (75 minutes). Remove from the oven and let cool for 10 minutes before serving.
- Top with chopped fresh basil if desired and serve.
Notes
- Macro info provided is for 6 meatballs (1 serving).
- With ground beef: 369 calories; 14.7g fat; 27.5g carbs; 29.5g protein per serving.
- With ground turkey: 339 calories; 5.4g fat; 36.5g carbs; 32.5g protein per serving.