Low-Carb-Meatball-Stroganoff

Low-Carb Meatball Stroganoff (with zoodles)

I prefer savory to sweet any day…I got my fill with this meal.  The combination of a rich and creamy sauce with the depth in flavor of the meatballs was outstanding.  Add to that the crisp flavor of the zucchini…mmmm!

To cut prep time down, you can make a couple dozen meatballs ahead of time.  If you do this, I’d suggest freezing in single layers separated by parchment paper in a storage container.  This way you don’t end up with a hunk of meatloaf instead of individual meatballs.  Make a couple batches while you’re at it, meatballs make a great addition to any meal where more protein is desired.

Prep & Cook Time:  60 mins … you can cut this time down to approximately 20 by preparing a few dozen meatballs at once and freezing for later use.

Here’s what you need for the meatballs…(this makes a double batch)

  • 1 pound ground turkey
  • 1 pound bulk spicy pork sausage
  • 1/2 cup almond flour
  • 2 large eggs
  • Pepper to preference
  • couple pinches of ground Himalayan Pink Salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp Worcestershire Sauce
  • 3-4 tablespoons minced scallion (you can use fresh herbs such as rosemary or parsley as well…but if you sub out herbs for the scallions I’d use 1 teaspoon vs the tablespoon.  Herbs are much more robust in flavor than the scallions.)

Here’s what you need for the sauce

  • 1 Tbsp butter
  • 2 cups sliced mushrooms (button or baby bella)
  • 1 cup sliced onions
  • 1 clove garlic, minced
  • 1 – 1 1/2 cups beef broth
  • 3/4 cup full fat sour cream
  • 1/4 tsp xanthan gum
  • salt and pepper to taste
  • 2 Tbsp fresh parsley, chopped

Here’s what you need for the zoodles

  • 3 medium (6-inch) zucchinis
  • 1 tbsp olive oil
  • Salt and pepper to taste 

Instructions:

The meatball ingredients above are for a double batch.

Preheat oven to 400F.

1) Put all the meatball ingredients into a bowl.  With clean or gloved hands, knead to mix thoroughly.  Roll into 24 golf ball sized meatballs.  I use a mini muffin tin, but you can bake on a lined cookie sheet with sides (this is a juicy meatball and you’ll have to clean the oven if you don’t have juice control).  If using a cookie sheet, allow 1 inch between meatballs.

2) Bake uncovered 18-22 mins or until no longer pink in center.

3) While the meatballs are baking spiralize the zoodles.  I like to use the wide “noodle” setting.  Blend zoodles with the olive oil, salt and pepper to taste.  Set aside.

Time to start on the sauce.  Sauté the onions and garlic in the butter on a medium heat.  Allow onions to become translucent.  Add the mushrooms.  Let them brown with a little char around the edges.  Turn heat to low.  Add the remaining ingredients and mix thoroughly.  Allow to simmer and thicken.  If using previously frozen meatballs, warm them up while you make the sauce.  Place 12 of the meatballs in the sauce.

Serving suggestions:   4) Plate the zoodles on 4 dishes.  Divide the meatballs and place atop zoodles.  Divide the sauce amongst your plates (approx. 1/2 cup each).  Top with a sprinkling of fresh parsley.  Enjoy!

C/F/C/P breakdown*:

Servings:  4.

One serving = 6 meatballs and approx. 1/2 cup sauce = Calories: 452; Fat: 34g; Carbohydrates: 6g Net ; Protein: 26g

*values estimated from online calculators

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