Keto Meatball Stroganoff

This keto meatball stroganoff is a cozy low carb dinner you can whip up even on busy nights. Each juicy meatball soaks up a silky mushroom sauce full of rich flavor without any noodles or flour needed. When I first served this, my husband declared it better than classic stroganoff and ever since it has been our comfort food go-to.

When we have a cold snap this is the dish my family wants on repeat. My toddler even asked for second helpings and that hardly ever happens with mushrooms.

Ingredients

• Ground beef: brings all the protein and richness For the best flavor look for an 80 percent lean beef and choose organic or grass fed if possible
• Almond flour: keeps these totally grain free and holds the meatballs together Buy almond flour that is finely ground and blanched for the smooth texture
• Egg: acts as a binder so everything stays tender and juicy Make sure it is fresh for best results
• Garlic powder and onion powder: build the base flavor without carbs Use fresh for more punch but the powders keep it simple
• Salt and black pepper: are essentials for bringing everything together Always taste and adjust to your preference
• Butter: for sautéing adds rich flavor Go for real unsalted butter so you can control salt levels
• Mushrooms: give classic stroganoff silky texture and depth Choose cremini or baby bella for extra earthiness but white mushrooms are fine
• Beef broth: brings the sauce together Use a low sodium broth to manage the seasoning
• Sour cream: creates that signature tangy richness Look for full fat for the creamiest sauce
• Heavy cream: takes the sauce over the top and keeps carbs low Again full fat works best
• Dijon mustard: adds essential savory sharpness Choose a traditional smooth Dijon for balance
• Fresh parsley: makes a pop of color and flavor If you grow it at home just snip it fresh before serving

Step-by-Step Instructions

Make the Meatball Mixture:

In a large bowl mix ground beef almond flour egg garlic powder onion powder salt and pepper with clean hands until just combined Do not overmix to keep meatballs tender

Shape and Brown Meatballs:

Form the mixture into evenly sized meatballs about the size of golf balls For even cooking place them on a parchment lined sheet Heat a skillet over medium Add a drizzle of oil if needed and brown meatballs on all sides until crusty about ten minutes Remove meatballs and set aside

Sauté the Mushrooms:

In the same skillet melt butter over medium heat Add sliced mushrooms Cook for six to eight minutes stirring only occasionally to encourage browning The mushrooms need to shrink and develop deep golden edges

Deglaze and Start the Sauce:

Pour beef broth into the mushrooms scraping up any browned bits off the bottom Those bits pack in flavor Let simmer for three minutes so the mushrooms soak up the broth

Finish the Stroganoff Sauce:

Reduce heat to low Stir in sour cream heavy cream and Dijon mustard Whisk gently until the sauce is smooth and just starting to thicken Take care not to let the sauce boil or the sour cream can curdle Taste and season with salt and pepper

Simmer Meatballs in Sauce:

Return the browned meatballs to the sauce Nestle them down and spoon sauce over each meatball Simmer on low for eight minutes so they heat through and soak up all that flavor

Garnish and Serve:

Sprinkle chopped fresh parsley generously over the skillet Serve hot in bowls or over any keto sides you love

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Storage Tips

Let leftovers cool fully and spoon into an airtight container Store in the fridge for up to three days For freezing place meatballs and sauce in a freezer bag and squeeze out as much air as possible Reheat slowly on the stove so the sauce stays velvety and does not separate

Ingredient Substitutions

For the meat use ground turkey or chicken instead of beef for a lighter version You can also swap almond flour for ground pork rinds if you have a nut allergy If you are out of sour cream Greek yogurt adds a similar tang with a bit less fat Use coconut cream for a dairy free option

Serving Suggestions

This is classic comfort in a bowl Serve over spiralized zucchini steamed green beans or riced cauliflower for a true keto plate If you have non keto eaters at your table egg noodles or mashed potatoes work perfectly and soak up the sauce

Cultural Roots

Stroganoff originated in Russia where sour cream based sauces are a traditional favorite The dish has traveled the world and every home cook puts their own spin on it Creating a keto version means we can enjoy this classic even when watching carbs

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Commonly Asked Questions

→ What makes this stroganoff keto-friendly?

Almond flour replaces breadcrumbs, and the dish skips traditional pasta, keeping carbs low while maintaining richness with cream and mushrooms.

→ Can I use a different meat for the meatballs?

Yes, ground turkey or pork can also be used for a different flavor, but beef provides the classic savory depth found in stroganoff dishes.

→ Is it possible to make this dairy-free?

Substitute coconut cream and a dairy-free sour cream alternative to achieve similar creaminess without dairy.

→ What vegetables pair well with this dish?

Cauliflower mash, zucchini noodles, or sautéed green beans complement the creamy sauce and bring added nutrition and texture.

→ How can I store and reheat leftovers?

Store in an airtight container in the fridge for up to three days. Gently reheat in a skillet over low heat, stirring until warmed through.