Another of my dad's specialties, tweaked just a little to make it low carb.
- 1 lb ground beef
- 1 egg
- 1/4 c almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp parsley
- 2 tsp Worcestershire
- 2 tbsp butter
- 1 tbsp butter
- 2 c sliced mushrooms
- 1 c sliced onion
- 1 clove garlic (minced)
- 1 1/2 c beef broth
- 3/4 c sour cream
- 1/4 tsp xanthan gum
- S&P to taste
Combine meatball ingredients and form into 12 balls.
Brown balls in butter; remove and set aside.
Add onion, mushrooms and garlic to pan and cook until soft. Remove and set aside.
Add beef broth and scrape the bottom of pan to get all the yummy bits.
Whisk in the sourcream and xanthan gum until smooth.
Return meatballs, mushrooms, onions and garlic and simmer on low for 20 mintues. Garnish with fresh parsley before serving.
Serve over hot buttered noodles – or over riced cauliflower if low carbing.
Nutrition for 3 meatballs and 1/2c sauce: +/- 6g net carbs and 450 calories.