These Keto Beef Stroganoff Meatballs boast tender meatballs, caramelized onions, and toasty mushrooms hanging out in a succulent sour cream gravy. Paired with a silky cauliflower puree, this is the perfect keto comfort food!
Hello Peeps! It’s been awhile since I posted a new Keto Meatball Monday recipe, but I hope that you’ll think this one was worth the wait!
Before we left SC for the freezing cold North I cooked up a storm, so I have some delicious low carb meatball recipes in the queue for the next few weeks – YAY!
By the way we are STILL in the freezing cold North and it gets colder by the day it seems. This morning it was -4 with a “real feel” of -26. Toasty.
When I left at 6:30am to drop Mr. Hungry off at the project he’s working on I could feel my nose hairs freezing and thought…
“I remember this feeling…and I don’t like it.”
Meanwhile my friends in South Carolina are whining about how cold they are because it’s in the 40’s during the day and I want to round them up and kick them all in the shins repeatedly while yelling:
“YOU DON’T EVEN KNOW WHAT REAL COLD IS!!!!”
But I would never do that…at least not the actual kicking part. The yelling….maybe. Cold weather makes me cranky, what can I say.
Please hold for a short break while I go get more coffee…………………..
There. That’s better. Now, where were we before I got off on a rant…. Oh. Yes. Meatballs!
These keto Beef Stroganoff Meatballs are quite simply amazing. It’s true, I wish I had some right now and it’s only 7:30am – that’s how good they were! Mr. Hungry isn’t usually a huge fan of mushrooms, but even he loved these!
Now Beef Stroganoff is typically served with egg noodles, and you could try these keto beef stroganoff meatballs with the low carb egg fast noodles from the Fettucini Alfredo recipe, and it would probably be fantastic. I served them with the Better Than Potatoes Cauliflower Puree because I was already making some and it was just easier – and delicious.
So you have options – but do serve them with something to enjoy all of that delicious gravy with. Even zucchini noodles or spaghetti squash would work if that’s what you have on hand.
This keto beef stroganoff meatballs recipe calls for a little xanthan gum which is a low carb thickener that you can usually find in the baking aisle or with the gluten free products if your store has a section. Otherwise you can order it online pretty cheaply. You can omit the xanthan gum, but your gravy will be much runnier without it – still yummers, just not as silky and clingy (in a delicious, non-desperate, way.)
KETO BEEF STROGANOFF MEATBALLS RECIPE VIDEO ??
Keto Beef Stroganoff Meatballs Recipe
- Yield: 4 servings 1x
Description
These Keto Beef Stroganoff meatballs are inspired by the classic dish of beef simmered in a sauce of mushrooms, onions, and sour cream. Low carb, gluten free, family friendly!
Ingredients
For the meatball mix:
- 1 lb ground beef (80/20)
- 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)
For the sauce:
- 1 Tbsp butter
- 2 cups sliced mushrooms (white or cremini)
- 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
Instructions
- Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
- Form into 12 meatballs.
- Heat the 2 Tbsp of butter in a large, nonstick saute pan.
- Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
- Remove the meatballs from the pan and set aside.
- Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
- Cook until the mushrooms are golden and fragrant (4-5 minutes.)
- Remove the mushrooms from the pan.
- Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
- Remove the onions from the pan.
- Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
- Whisk in your sour cream and xanthan gum until smooth.
- Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
- Simmer on low for 20 minutes.
- Season with salt and pepper to taste.
- Garnish with the fresh parsley right before serving.
- Category: Meatballs
- Cuisine: American
Nutrition
- Serving Size: (3 meatballs & 1/2 cup sauce
- Calories: 452
- Fat: 34g
- Carbohydrates: 6g net
- Protein: 24g
If you love meatballs (and who doesn’t?) be sure to check out the Recipe Index where we have over 45 low carb and gluten free meatball recipes to choose from! Have you tried all of them yet? What’s your favorite?!?!?
I love them all, but I’m especially partial to the Meatballs alla Parmigiana and the Spinach and Artichoke Dip Meatballs lately – so if you haven’t tried either of those yet, put them on your list STAT!
movita beaucoup says
On the weekend, we got snow, followed by rain, followed by flooding, and topped with freezing. I can’t leave my house right now. BUT I WANT STROGANOFF.
It’s. Just. So. Hard.
Mellissa Sevigny says
There. There. Usually I’d mock you mercilessly and enthusiastically with my warm South Carolina temps, but we’re still up in New York and it’s FREEZING here so I feel your pain tiny Canadian. I forgot how much I hate driving in the snow too – but I can only stand being housebound for so long! Later this week it won’t even get out of the single digits for the high temp – I might cry. Or eat a lot of meatballs. Possibly both…at the same time…
Rachel says
This looks delicious. I need to go grocery shopping and get some of these ingredients. I think I have just about everything but the meat. Tomorrow seems as good a day as any, it’s going to be practically balmy, with a high in the low 30’s and some snow. That’s a good day for this week. (I’m in NYC … Brooklyn)
Mellissa Sevigny says
We’re up in Warwick, NY right now and to say that I’m looking forward to it even reaching the high 20’s today is a gross understatement! Get thee to the store, and then make a double batch! You’ll need them because we’re back in the single digits by Friday! *sob*
Rachel says
I just hit a meat market, one where I’ve never shopped (apparently, they’ve been open since 1920). Among other things, I bought a pound of ground chuck, and a pound of ground sirloin. They’re marked terribly, so I won’t have a clue which is which until I open them (if I can even discern the difference). I don’t think I have enough mushrooms to double up on those, but I kind of think I’m going to double the recipe, and it will just be light on mushroom. Not a big deal.
I like the idea of just having food ready to go. It’s just the cooking part that gets me, LOL
Mellissa Sevigny says
Sounds great Rachel – and I know what you mean about having the food ready to go, but not feeling like cooking it! Welcome to my world lol!
Patty says
What might I use in place of the almond flour, which I’m allergic to?
Mellissa Sevigny says
Lots of people use ground pork rinds or you can use grated parmesan cheese in place of the almond flour! Enjoy!
Patty says
Thanks, Mellissa, both sound wonderful.
Mary says
I was just wondering, we have a nut allergy and many flours are out for us. I was thinking flax meal would work? And would fine flax meal work in place of xantham gum?
Mellissa Sevigny says
Flax meal would work in the meatballs but the flax in the gravy would probably be gross – you’re better off omitting it and just having a looser sauce I think!
Debs says
We made this for dinner last night and it was awesome…. I cannot stand mushrooms so I left them out and the taste was fabulous… I also doubled the recipe and baked all the meatballs instead of frying them, just adding them to the sauce afterwards. I served it with cauliflower puree and cabbage noodles :) Keeper recipe! thanks!
Mellissa Sevigny says
So glad you liked these meatballs Debs, and it’s a smart move to double the recipe! Glad to know that the baking works on this one – sometimes I miss the flavor of the seared meatballs when I bake them and I wondered how it would work out in this recipe so thanks!!!
Kjersten says
I made this last night and it was SO GOOD!!! I put it on cauliflower rice to help soak up some of the sauce, with a side of roasted asparagus. DELICIOUS! Thank you!
Mellissa Sevigny says
Yay Kjersten! I didn’t even think of serving it over cauliflower rice but what a great idea! You get nice texture but it still soaks up the sauce perfectly – definitely going to try that one next! So glad you enjoyed it and thanks for taking the time to let me know! :)
Laurie says
Stroganoff is one of my favorite flavors! I can’t wait to try this! I’m thinking that a 50/50 mix of beef and pork would be good as well?
Mellissa Sevigny says
I’m always a fan of mixing beef and pork in meatballs or meatloaf Laurie! Let me know what you think!
Leeann says
Looks amazing! I will definitely be making these next week!
Mellissa Sevigny says
Awesome Leeann, let us know how you liked it and what you served it with!!
Kaye says
Sorry Xanthan gum…
Scott says
Then leave it out, or use a thickener of your choosing.
Shelly Foster says
She was correcting her mistake from her above comment.. not complaining lol
Kaye says
These look great!
I don’t have xanthem gum, can it be substituted with arrowroot starch?
Mellissa Sevigny says
Yes – that will work just as well Kaye – enjoy!
rebecca says
Mellissa,
These meatballs Look good, I am making these for Monday nights dinner. Do you have another ERecipe book coming out soon? I have four of your Ebooks and I cook from them all the time. Our family favorite is cornless muffins with bacon crumbled on top. SO Very Yummy.
Thank you for all your work bringing us great meals to feed our families
Deena says
I didn’t have xanthan gum so I thickened mine with cheese, it came out fantastic!
Deena says
** cream cheese**
Jan says
I’m snowed in today, but, surprise!, I have everything I need to make these. I love beef stroganoff. I’m having steak and asparagus for dinner tonight, but I’ll take the ground beef out of the freezer today and make these tomorrow.
Mellissa Sevigny says
Ooh, can’t wait to hear what you think of them Jan! Please report back!!! Also you can never go wrong with steak and asparagus – yum!!!
Jan says
Melissa, those were spot on! I thought about cutting the recipe in half, but I’m glad I didn’t. Now I have 3 more servings to take to lunch or have for a dinner repeat. I had the stroganoff with zoodles – I enjoyed it greatly. Thanks for another great recipe!
Mellissa Sevigny says
So glad you liked this one Jan, thanks for letting me know! Leftover meatballs are ALWAYS a good thing, amiright????