Keto Meatball Stroganoff
Keto Meatball Stroganoff is a comforting, low-carb dish that brings together juicy meatballs and a creamy sauce, making it perfect for cozy dinners or impressing guests. This recipe offers a delightful blend of flavors and textures, all while keeping the carbohydrate count low. Serve it over cauliflower rice or zucchini noodles for a satisfying meal that feels indulgent without the guilt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Skillet
- Cuisine: Keto
Ingredients
Scale
- 1 lb ground beef (80/20)
- 1/4 cup almond flour
- 1 large egg
- 1 small sweet onion (diced)
- 3 cloves garlic (minced)
- 8 oz cremini mushrooms (sliced)
- 1 cup heavy cream
- 1/2 cup beef broth (low-sodium)
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- Fresh parsley (chopped for garnish)
Instructions
- In a large bowl, combine ground beef, almond flour, egg, minced garlic, diced onion, salt, and pepper. Mix well and form into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Sear meatballs until browned on all sides (8-10 minutes). Remove and set aside.
- In the same skillet, add sliced mushrooms and cook until soft (about 5 minutes).
- Pour in heavy cream, beef broth, and Dijon mustard; stir to combine and bring to a simmer.
- Return meatballs to the skillet and simmer in the sauce for an additional 10-15 minutes until cooked through.
- Garnish with chopped parsley before serving over cauliflower rice or zucchini noodles.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: - For extra flavor, add spinach or swap sour cream for cream cheese. - Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently on the stovetop.