Low Carb Stroganoff Meatballs

By: 
Connor Guyton
Staff Writer

Beef Stroganoff Meatballs
The sour cream and mushroom base of this sauce is rich and decadent. To save time and make this an easy weeknight meal, keep a batch of precooked meatballs in the freezer. Then, make the sauce and dinner is served.

Ingredients:
2 lbs ground beef
3 tbsp fresh parsley, chopped
3 tbsp gluten-free Worcestershire sauce
4 cloves garlic, minced, divided
1.5 tsp onion powder
1.5 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
2 tbsp butter
2 tbsp olive oil
2 tbsp cooking sherry
1 small onion, diced
6 oz cremini mushrooms, sliced
1 cup beef stock
2 tbsp organic, gluten-free beef bouillon granules
3/4 cup sour cream
1/4 cup heavy cream

Directions:
In a large mixing bowl, combine the ground beef, parsley, Worcestershire sauce, half of the garlic, onion powder, garlic powder, sea salt and black pepper.
Once the mixture is well incorporated, form into meatballs. you should be able to get about 20 decently-sized meatballs from this mixture.
In a large saute pan over medium-high heat, sear the meatballs, browning all over. Once the meatballs are cooked all the way through, remove them from the pan and set them aside.
To the same pan, add the butter, olive oil and cooking sherry. Reduce the heat to medium-low and add the onion, mushroom and the remainder of the garlic. Saute until the onion is caramelized and the mushrooms are tender and have released their liquid.
Deglaze the pan with beef stock. Use a rubber spatula to scrape off and mix in any bits of onion and garlic stuck to the bottom of the pan. Add the beef bouillon granules and stir until dissolved.
Stir the sour cream and heavy cream into the sauce. Add the meatballs to the sauce and let the entire dish simmer, uncovered, over low heat for 10 minutes. Garnish with any extra parsley before serving.

Nutrition Information:
Serves 4.
984 Calories per serving; 84g Fat; 42g Protein; 13g Carbohydrate; 1g Dietary Fiber; 12g Net Carbs

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