Beef Stroganoff Meatballs Recipe ( Low Carb )

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INGREDIENTS

For the meatball mix:
1 lb ground beef (80/20)
1 egg
1/4 cup almond flour
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried parsley
1 tsp Worcestershire sauce
2 Tbsp butter (for frying)
For the sauce:
1 Tbsp butter
2 cups sliced mushrooms (white or cremini)
1 cup sliced onions
1 clove garlic, minced
1 1/2 cups beef broth
3/4 cup sour cream
1/4 tsp xanthan gum
salt and pepper to taste
2 Tbsp fresh parsley, chopped

INSTRUCTIONS


  • Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
  • Form into 12 meatballs.
  • Heat the 2 Tbsp of butter in a large, nonstick saute pan.
  • Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
  • Remove the meatballs from the pan and set aside.
  • Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
  • Cook until the mushrooms are golden and fragrant (4-5 minutes.)
  • Remove the mushrooms from the pan.
  • Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
  • Remove the onions from the pan.
  • Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
  • Whisk in your sour cream and xanthan gum until smooth.
  • Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
  • Simmer on low for 20 minutes.
  • Season with salt and pepper to taste.
  • Garnish with the fresh parsley right before serving.

Nutrition

  • Serving Size: (3 meatballs & 1/2 cup sauce
  • Calories: 452
  • Fat: 34g
  • Carbohydrates: 6g net
  • Protein: 24g