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Low Carb Meatball Stroganoff

January 26, 2018 by Denise 7 Comments

This low carb meatball stroganoff is a delicious dish to top zucchini noodles. Creamy mushroom sauce over beefy meatballs, you can even eat these as is or as an appetizer. 

This low carb meatball stroganoff is the perfect way to top zucchini noodles. Creamy mushrooms sauce over beefy meatballs, you can even eat these as is or as an appetizer. 

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I was craving beef stroganoff the other day. I don’t know why because I have never made beef stroganoff but it looks so good. Well all I had was ground beef so I thought up this low carb meatball stroganoff. Last couple of weeks it was cauliflower rice dishes and this week it’s zucchini noodles. I have no complaints about zucchini noodles as long as the sauce is good and this stroganoff is good. It is very tasty and very easy to make. 

Speaking of meatballs, recently I’ve written a post on my friend’s blog Take Two Tapas. I made these savory reuben meatballs. They are not low carb but you can easily make them lower carb by not eating them with the little toasts and they were delicious!!! My husband and I ate these for dinner quite a few times but I think they would be great for a football party too. 

 This low carb meatball stroganoff is the perfect way to top zucchini noodles. Creamy mushrooms sauce over beefy meatballs, you can even eat these as is or as an appetizer. 

Low Carb Meatball Stroganoff Recipe

  • Start by making the meatballs with ground beef, almond flour, Parmesan cheese, egg, onion powder and garlic powder.
  • Add some oil to a large skillet and brown the meatballs.
  • Take out the meatballs and brown the mushrooms.
  • When mushrooms are brown, deglaze with the Better than Bouillon mixed with water.
  • Whisk to combine. Then add the meatballs back in and cover for 10 minutes.
  • Take the lid off the pan and slowly stir in the sour cream and serve.

 

This low carb meatball stroganoff is the perfect way to top zucchini noodles. Creamy mushrooms sauce over beefy meatballs, you can even eat these as is or as an appetizer. You can serve this over zucchini noodles or eat them as is. To make the zucchini pasta, use a regular vegetable peeler and make long, thick ribbons. Add to a dry skillet with a  tablespoon of water, and cover for 3 minutes. The zucchini should be cooked. Top with the meatball stroganoff and serve. 

This low carb meatball stroganoff is the perfect way to top zucchini noodles. Creamy mushrooms sauce over beefy meatballs, you can even eat these as is or as an appetizer.  

This is a very simple dish that you can adapt with just slices of beef if you have it. I’ll have to try that next time. The sauces is full of flavor from the Better than Bouillon. If you don’t have this you can use beef bouillon or beef stock. However I recommend the Better than Bouillon because just like soups, it adds lots of flavor to this dish. By the way, I think these would make a good appetizer too.  The nutritional information for 1 serving (not including zucchini noodles) is:

429cals / 33.2g fat / 6.6g carbs / 0.8g fiber / 26.7g protein = 5.8g net carbs

This low carb meatball stroganoff is the perfect way to top zucchini noodles. Creamy mushrooms sauce over beefy meatballs, you can even eat these as is or as an appetizer. 
5 from 3 votes
Print

Low Carb Meatball Stroganoff

This low carb meatball stroganoff is a delicious dish to top zucchini noodles. Creamy mushroom sauce over beefy meatballs, you can even eat these as is or as an appetizer. 
Course Main Course
Cuisine American
Keyword meatballs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 429 kcal

Ingredients

  • 1 tablespoon oil
  • 1 lb ground beef
  • 2 tablespoons almond flour
  • 2 tablespoons grated Parmesan cheese
  • 1 egg
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • 1 teaspoon crushed garlic
  • ¼ teaspoon pepper
  • 8 oz mushrooms, sliced
  • 2 teaspoons Better than Bouillon
  • 1 cup water
  • ½ cup sour cream

Instructions

  1. To make the meatballs, mix ground beef, almond flour, egg, Parmesan cheese, salt, onion powder, pepper and garlic. Form into meatballs. This made 24 meatballs for me.

  2. Pour oil into a large skillet and brown the meatballs. When browned take out of pan and set aside.

  3. Add mushrooms to the pan and brown. Once brown, add the Better than Bouillon mixed with water and deglaze pan. 

  4. Place the meatballs back in pan, cover and cook for 10 minutes.

  5. When meatballs are cooked, take off the stove and mix in sou r cream. 

  6. Serve as is or over zucchini noodles. 

 

 

« Low Carb Jalapeño Popper Waffles
BBQ Bacon Cheddar Deviled Eggs (Low Carb) »

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Alexi

    May 18, 2020 at 9:16 pm

    Loved this! Added fresh parsley to the meatballs and used Greek yogurt instead of sour cream!

    Reply
    • Denise

      May 19, 2020 at 7:35 am

      Hi Alexi, so glad you liked this! I haven’t made it so long. I have over 1,000 recipes on this blog and I sometimes forget about them so thanks for bringing back into my life.

      Reply
  2. Barb

    June 04, 2019 at 9:08 am

    Looks great! I see almond flour in the ingredient list but I don’t see where it is used. What am I missing?

    Reply
    • Denise

      June 04, 2019 at 10:34 am

      Hi Barb, my apologies. It goes in the meatballs. I have fixed the recipe to reflect this. Thanks for bringing this to my attention and I hope you like them!

      Reply
  3. Patti

    January 27, 2018 at 8:15 am

    Tasty and satisfying!

    Reply
  4. Debbie

    January 26, 2018 at 10:36 am

    Once again, a delicious looking recipe I must try! Keep up the great work Denise!

    Reply
    • Denise

      January 27, 2018 at 6:29 am

      Aw thank you Debbie!

      Reply

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