Low Carb Beef Stroganoff Meatballs
Low Carb Beef Stroganoff Meatballs might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 497 calories, 26g of protein, and 40g of fat. For $2.19 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. If you have butter, beef broth, xanthan gum, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 29 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and ketogenic diet. It is brought to you by I Breathe Im Hungry. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Try Low Carb Beef Stroganoff Meatballs, Low Carb Beef Stroganoff Meatballs, and Low Carb Beef Stroganoff Meatballs for similar recipes.
Servings: 4
Ingredients:
1/4 cup almond flour
1 1/2 cups beef broth
1/4 tsp black pepper
1 Tbsp butter
2 Tbsp butter (for frying)
1 tsp dried parsley
1 egg
2 Tbsp fresh parsley, chopped
1 clove garlic, minced
1/2 tsp garlic powder
1 lb ground beef (80/20)
1 tsp kosher salt
1/2 tsp onion powder
1 cup sliced onions
salt and pepper to taste
3/4 cup sour cream
2 cups sliced mushrooms (white or cremini)
1 tsp Worcestershire sauce
1/4 tsp xanthan gum
Equipment:
bowl
frying pan
whisk
Cooking instruction summary:
InstructionsCombine 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.
Step by step:
1. Combine the meatball ingredients (except the butter) in a medium bowl and mix well.Form into 12 meatballs.
2. 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.)
3. Remove the meatballs from the pan and set aside.
4. 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.)
5. Remove the mushrooms from the pan.
6. Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
7. Remove the onions from the pan.
8. Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
9. Whisk in your sour cream and xanthan gum until smooth.
10. 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.
11. Garnish with the fresh parsley right before serving.
Nutrition Information:
covered percent of daily need
