Lunch
KETO BEEF STROGANOFF MEATBALLS
- 454 g ground beef
- 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)
- 1 Tbsp butter
- 2 cups sliced mushrooms
- 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
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Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
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Form into 12 meatballs.
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Heat the 2 Tbsp of butter in a large, nonstick saute pan.
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Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
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Remove the meatballs from the pan and set aside.
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Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
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Cook until the mushrooms are golden and fragrant (4-5 minutes.)
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Remove the mushrooms from the pan.
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Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
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Remove the onions from the pan.
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Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
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Whisk in your sour cream and xanthan gum until smooth.
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Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
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Simmer on low for 20 minutes.
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Season with salt and pepper to taste.
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Garnish with the fresh parsley right before serving.
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Serving Size: (3 meatballs & 1/2 cup sauce)
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Fat: 34g
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Carbohydrates: 6g
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net Protein: 24g
