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.
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.
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.
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 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
Low Carb Meatball Stroganoff
- 1 tablespoon oil
- 1 lb ground beef
- 2 tablespoons almond flour
- 2 tablespoons grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1 teaspoon crushed garlic
- 1/4 teaspoon pepper
- 8 oz mushrooms, sliced
- 2 teaspoons Better than Bouillon
- 1 cup water
- 1/2 cup sour cream
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.
Pour oil into a large skillet and brown the meatballs. When browned take out of pan and set aside.
Add mushrooms to the pan and brown. Once brown, add the Better than Bouillon mixed with water and deglaze pan.
Place the meatballs back in pan, cover and cook for 10 minutes.
When meatballs are cooked, take off the stove and mix in sou r cream.
Serve as is or over zucchini noodles.