Paleo Porcupine Meatballs

My husband's family has always made porcupine meatballs as a special meal for birthdays or gatherings. These little beauties contain rice, condensed tomato soup and other things that are not paleo approved. I decided to up the paleo-ness of these meatballs and wrap them in cabbage leaves. Feel free to skip the cabbage leaves if you do not like cabbage. Either way this is comfort food at its best!



Paleo Cabbage Wrapped Porcupine Meatballs

1 head of cabbage, remove all of the leaves
1 head of cauliflower, remove florets

Heat a large pot of water to boil. Boil cauliflower for 6 minutes. Remove with slotted spoon and grate into rice (use food processor or potato ricer). Boil cabbage leaves for 4 minutes, drain.

Filling
2 lbs ground beef
2 eggs
3/4 tsp garlic powder
3/4 tsp onion powder
1 tsp sea salt
2 tbsp tomato paste
Riced cauliflower

Sauce
1 14 oz can tomato sauce
1 14 oz can diced tomatoes
remainder of tomato paste
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup vegetable stock

Combine all of the above ingredients. Add cauliflower and mix well with your hands. Fill cabbage leaves with meat mixture and fold over ends, place in skillet on low heat. If there is extra meat make some meatballs out of them. Pour sauce ingredients in bowl and mix. Pour over the rolls in the skillet. Cook for 45 minutes to 1 hours. Serve and enjoy!