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!
Dee says
I made these meatballs and served them with your better than potatoes cauliflower puree…OMG so delicious!! Thanks so much, I’ll be making this over and over…and over and over ☺
KalynsKitchen says
Happy Monday! Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for last month. Hope a lot of my readers will click over here and try it!
Allison says
Hey there! These look so yummy! We aren’t gluten free or low-carb in my house though. As for the sauce, the xantham gum is just a thickener, yeah? So we could use wheat flour to make a thick-ish sauce? REALLY looking forward to making these tonight!
danisha says
I made this for the first time tonight for my family. I have 3 teenage boys and it was a hit with all 3. My hubby loved it as well. A definite go to meal from now on. Thank you for all of these great recipes. They really help us low carbers stay the course.
Dawn @OhSweetMercy says
This was delicious and easy! I made it with ground turkey and subbed cooked quinoa with a tsp of psyllium husks (what I had on hand). The sauce was fabulous (and I don’t even like mushrooms). Next time I make this I will serve over cauli rice. It’s been ages since I’ve had stroganoff so I was glad to have found this recipe! Thanks!
Dawn @OhSweetMercy says
Ok I made this again tonight and it is definitely going to make a regular appearance on our table. The whole family loves it!
Mehr says
I made this for dinner 2 nights in a row and my fiancée hates sour cream, however you can barely taste it in the base and he never even noticed! I am truly impressed. This recipe was simple, quick and easy to put together. The meatballs were the only thing that took a big longer for me since I doubled the recipe. We used arrowroot powder to thicken the sauce instead of xanthan gum and it worked perfectly. Thank you Melissa for sharing! I will be trying more of your recipes without a doubt! :)
Sevysia says
The first time I tried low carb years and years ago, I used to make a “mock” beef stroganoff… I ate it almost every night! Back then the low carb recipes and websites were few and far between. Your version looks much better than the one I made. I am looking forward to trying it!
A suggestion for a quick easy “noodle” is frozen French cut green beans… It’s what I used long ago before I ever heard of zoodles (which I really want to try!).
Kim Luther says
Can the cooked meatballs be frozen and heated up with the same great taste? What about freezing before cooking. Any suggestions. I made the Marinara Meatballs the other night and they were fabulous.
Laura says
Best recipe that I have made in a LONG time!!! My husband found it on FB and was glad he did, Thanks!!
Gail says
These are wonderful! Made a double batch with ground turkey and ground sirloin. Whizzed my own almond flour in FP, because almond flour is so ridiculously expensive. Did not have xantham gum so omitted it. Served with cauliflower “rice”. Family was counting the meatballs to be sure they each got their fair share. =)
Fabulous recipe! Thank you!
Mellissa Sevigny says
Glad these were a hit with the entire family Gail, thanks for letting me know! :)