The moment you set your eyes on this Keto Meatball Stroganoff, a comforting wave of nostalgia washes over you. Imagine tender meatballs swimming in a creamy sauce that clings lovingly to every morsel, delivering an explosion of flavor with each bite. A sprinkle of fresh herbs adds a pop of color and a fragrant aroma that dances through the air, promising satisfaction that even your carb-loving friends will envy. For more inspiration, check out this Mushroom Stroganoff recipe recipe.

Growing up, my family had a tradition of hosting cozy Sunday dinners filled with laughter and too much food. This dish became a staple, appearing at birthdays and holidays alike. Now, I whip it up for casual weeknight dinners or when friends drop by unexpectedly. It’s the ultimate crowd-pleaser that never fails to impress. Brace yourself for an unforgettable culinary adventure that fills your kitchen with warmth and joy!

I still remember the first time I made this dish for my friends; their delighted expressions were priceless!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Beef: Choose 80/20 beef for the best balance of flavor and moisture in your meatballs. For more inspiration, check out this Ground Beef Casserole recipe.

• Almond Flour: A fantastic low-carb alternative to breadcrumbs; it helps bind the meatballs without adding carbs.

• Eggs: Use large eggs to help bind everything together while keeping the meatballs juicy.

• Onion: Freshly diced onion adds sweetness and depth to both the meatballs and sauce.

• Garlic: Minced fresh garlic brings an aromatic kick that elevates every bite.

• Mushrooms: Sautéed mushrooms add earthy flavors and a satisfying texture to the rich sauce.

• Beef Broth: Use low-sodium beef broth to control saltiness while enhancing the beefy goodness.

• Sour Cream: Full-fat sour cream creates a luscious, creamy texture that’s irresistible in stroganoff.

• Dijon Mustard: A spoonful adds tanginess that cuts through the richness of the sauce beautifully.

• Fresh Parsley: Chopped parsley not only brightens up the dish but also adds freshness to each bite.

For the Sauce:

• Heavy Cream: Adds luxurious creaminess and richness to your stroganoff; you can’t skip this one!

• Paprika: Use smoked paprika for depth or sweet paprika for a milder flavor profile in your sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Meatballs: Preheat your oven to 400°F (200°C). In a large bowl, combine ground beef, almond flour, eggs, diced onions, minced garlic, salt, and pepper until mixed well.

Shape Your Meatballs: Roll the mixture into golf ball-sized meatballs; place them on a baking sheet lined with parchment paper for easy cleanup.

Bake Those Bad Boys: Bake for about 20 minutes or until they are golden brown and cooked through. You’ll know they’re ready when they reach an internal temperature of 160°F (70°C).

Sauté Mushrooms: In a large skillet over medium heat, melt some butter. Add sliced mushrooms and cook until they are browned and tender—about 5-7 minutes—releasing their heavenly aroma.

Create Your Sauce: Stir in beef broth, heavy cream, Dijon mustard, and paprika into the skillet with mushrooms; let it simmer gently until slightly thickened—around 5-10 minutes—stirring occasionally.

Add Meatballs & Finish Up: Gently add baked meatballs into your rich sauce. Simmer together for another 5 minutes until everything is heated through. Garnish with fresh parsley before serving.

There you have it! A simple yet elegant Keto Meatball Stroganoff that will impress everyone at your table! Enjoy it over zoodles or cauliflower rice to keep things keto-friendly!

Perfecting the Cooking Process

To create the perfect Keto Meatball Stroganoff, start by browning the meatballs first, then prepare the creamy sauce while they cook.

Add Your Touch

Feel free to swap out traditional sour cream for Greek yogurt or add mushrooms for extra flavor and texture.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to preserve creaminess.

I remember the first time I made this dish; my friends couldn’t believe it was keto! They devoured every bite and even asked for the recipe.

FAQ

What type of meat works best for Keto Meatball Stroganoff?

Ground beef or turkey are great options, but ground pork adds delicious richness.

Can I make this dish dairy-free?

Yes! Substitute coconut cream for heavy cream and use dairy-free sour cream alternatives.

How do I make my meatballs more flavorful?

Adding minced garlic, onion powder, and fresh herbs can elevate your meatball flavor significantly.

Print

Keto Meatball Stroganoff

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Hellen
• Total Time: 45 minutes
• Yield: Serves approximately six people 1x

Print Recipe

Pin Recipe

Description

Keto Meatball Stroganoff is a delectable low-carb twist on a classic comfort dish. Imagine juicy, tender meatballs enveloped in a creamy, savory sauce enriched with mushrooms and spices. This dish brings warmth to your kitchen and is perfect for impressing guests or enjoying a cozy family dinner. Serve it over zoodles or cauliflower rice for a satisfying meal that everyone will love, even those not following a keto diet.

---

Ingredients

Scale 1x2x3x

• 1 lb ground beef (80/20)
• 1/3 cup almond flour
• 1 large egg
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup low-sodium beef broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• Fresh parsley, for garnish
• 1/2 cup heavy cream

---

Instructions

1. 1. Preheat oven to 400°F (200°C). In a mixing bowl, combine ground beef, almond flour, egg, onion, garlic, salt, and pepper. Mix until well combined.
2. 2. Shape the mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet.
3. 3. Bake meatballs for 20 minutes or until golden brown and cooked through (internal temperature should reach 160°F or 70°C).
4. 4. In a skillet over medium heat, melt butter and sauté sliced mushrooms until browned (about 5–7 minutes).
5. 5. Stir in beef broth, heavy cream, Dijon mustard, and smoked paprika; let simmer for about 5–10 minutes until slightly thickened.
6. 6. Gently add baked meatballs to the skillet and simmer together for an additional 5 minutes. Garnish with fresh parsley before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Keto

Nutrition

• Serving Size: About 1 cup (240g)
• Calories: 362
• Sugar: 2g
• Sodium: 550mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 85mg