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
- 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. 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. Shape the mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet.
- 3. Bake meatballs for 20 minutes or until golden brown and cooked through (internal temperature should reach 160°F or 70°C).
- 4. In a skillet over medium heat, melt butter and sauté sliced mushrooms until browned (about 5–7 minutes).
- 5. Stir in beef broth, heavy cream, Dijon mustard, and smoked paprika; let simmer for about 5–10 minutes until slightly thickened.
- 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