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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

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. 
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
  • 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

Instructions

  1. To make the meatballs, mix ground beef, 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.