There’s something truly comforting about a rich, creamy plate of keto meatballs with stroganoff. The combination of juicy, well-seasoned meatballs and a savory mushroom cream sauce creates a meal that feels indulgent while still fitting perfectly into a low-carb, high-fat diet.
If you’ve been searching for a hearty keto dinner that satisfies your cravings without breaking your macros, this recipe is for you. Imagine tender beef and sausage meatballs, pan-seared to perfection, then smothered in a creamy, garlicky stroganoff sauce. Whether you’re making this for a weeknight dinner or a special occasion, this dish delivers on flavor, texture, and richness.
Why You’ll Love This Keto Meatballs with Stroganoff Recipe
✔️ Low-Carb & Keto-Friendly – Only a few net carbs per serving!
✔️ Rich & Creamy – A luxurious mushroom stroganoff sauce without the carbs.
✔️ Protein-Packed – Keeps you full and satisfied for hours.
✔️ Easy to Make – Simple, everyday ingredients and quick preparation.
✔️ Perfect for Meal Prep – Store leftovers for a hassle-free keto meal.
Ingredients for Keto Meatballs with Stroganoff
Here’s what you’ll need to create these delicious keto meatballs and creamy stroganoff sauce.
Meatballs
| Ingredient | Amount |
|---|---|
| Ground beef | 1 lb |
| Ground sausage | 1 lb |
| Egg | 1 |
| Mayonnaise | ¼ cup |
| Ground pork rinds | ¼ cup (or more as needed) |
| Parmesan cheese | ¼ cup |
| Salt & pepper | To taste |
| Butter | 1 tbsp |
| Oil | 1 tbsp |
Stroganoff Sauce
| Ingredient | Amount |
|---|---|
| Onions (diced) | 2 medium |
| Mushrooms (sliced) | 1 lb |
| Garlic (sliced) | 3 cloves |
| Beef broth | 1 ½ cups |
| Sour cream | ½ cup |
| Dijon mustard | 1 tbsp |
| Worcestershire sauce | To taste |
| Salt & pepper | To taste |
| Parsley (for garnish) | Optional |
| Arrowroot powder (for thickening) | 1 tbsp (optional) |
How to Make Keto Meatballs with Stroganoff
Step 1: Prepare the Meatball Mixture
- In a large mixing bowl, combine ground beef, ground sausage, egg, mayonnaise, pork rinds, Parmesan cheese, salt, and pepper.
- Mix thoroughly until well incorporated. If the mixture is too wet, add a little more ground pork rinds.
Step 2: Form the Meatballs
- Roll the mixture into 1-inch balls and place them on a parchment-lined tray.
- You should get about 20-24 meatballs, depending on size.
Step 3: Cook the Meatballs
- Heat a skillet over medium heat and add butter and oil.
- Sear the meatballs in batches, cooking for 3-4 minutes per side, until browned.
- Remove from the pan and set aside.
Step 4: Make the Stroganoff Sauce
- In the same skillet, add onions and mushrooms, cooking until soft and golden brown.
- Stir in garlic and cook for another 30 seconds.
- Pour in beef broth, scraping up any bits from the pan. Simmer for 5 minutes.
- Add Dijon mustard, Worcestershire sauce, salt, and pepper, stirring well.
Step 5: Finish the Sauce
- Reduce the heat to low and whisk in sour cream until smooth.
- If you prefer a thicker sauce, mix arrowroot powder with a little water and stir it in.
Step 6: Combine & Serve
- Return the meatballs to the skillet, coating them in the stroganoff sauce.
- Simmer for another 5 minutes until heated through.
- Garnish with fresh parsley and serve hot!
What to Serve with Keto Meatballs with Stroganoff
Since this dish is low in carbs, you’ll want to pair it with keto-friendly sides that soak up all that creamy sauce.
✔️ Cauliflower Mash – A perfect substitute for mashed potatoes.
✔️ Zucchini Noodles (Zoodles) – Light, fresh, and perfect for soaking up sauce.
✔️ Steamed Broccoli or Green Beans – A nutritious, crunchy addition.
✔️ Shirataki Noodles – A zero-carb pasta alternative.
Tips for the Best Keto Meatballs with Stroganoff
Use High-Quality Meat
For maximum flavor, choose grass-fed beef and high-quality sausage. The combination creates rich, juicy meatballs.
Adjust the Thickness of the Sauce
If you like a thicker sauce, add arrowroot powder or xanthan gum. If you prefer a thinner consistency, add a splash of beef broth.
Don’t Overcrowd the Pan
Cook the meatballs in batches to ensure they brown evenly and develop that delicious crust.
Make It Spicier
Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Protein | 32g |
| Carbs | 6g |
| Fat | 38g |
| Fiber | 1g |
Frequently Asked Questions
1. Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs in advance and store them in the fridge for up to 3 days or freeze them for up to 3 months.
2. What’s a good substitute for pork rinds?
If you don’t have pork rinds, you can use almond flour or grated Parmesan cheese as a binding agent.
3. Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken works well, but the flavor will be lighter than the classic beef and sausage combo.
4. How do I store leftovers?
Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat, adding a splash of beef broth if needed.
5. Can I make this dairy-free?
Yes! Replace sour cream with coconut cream and use dairy-free butter for a lactose-free version.
6. Is this recipe gluten-free?
Yes! This keto stroganoff is naturally gluten-free since it doesn’t use flour or breadcrumbs.
Final Thoughts & Call to Action
If you’re looking for a rich, satisfying, and keto-friendly meal, these keto meatballs with stroganoff are the perfect choice. The combination of juicy, flavorful meatballs and a creamy mushroom sauce will keep you coming back for more.
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Keto Meatballs with Stroganoff – A Low-Carb Comfort Food Classic
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These keto meatballs with stroganoff are the ultimate low-carb comfort food! Tender, juicy meatballs made with a beef and sausage blend are pan-seared to perfection and coated in a rich, creamy mushroom sauce. This dish is easy to make, packed with flavor, and completely keto-friendly. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is a must-try!
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1 lb ground sausage
- 1 egg
- ¼ cup mayonnaise
- ¼ cup ground pork rinds (or more as needed)
- ¼ cup Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon oil
For the Stroganoff Sauce:
- 2 medium onions, diced
- 1 lb mushrooms, sliced
- 3 cloves garlic, sliced
- 1 ½ cups beef broth
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- Worcestershire sauce, to taste
- Salt and pepper, to taste
- 1 tablespoon arrowroot powder (optional, for thickening)
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the Meatballs – In a mixing bowl, combine ground beef, ground sausage, egg, mayonnaise, pork rinds, Parmesan cheese, salt, and pepper. Mix until fully combined. If the mixture is too wet, add more pork rinds.
- Form the Meatballs – Roll the mixture into 1-inch balls and place them on a plate or parchment-lined tray.
- Cook the Meatballs – Heat a large skillet over medium heat and add butter and oil. Sear the meatballs in batches for 3-4 minutes per side until browned. Remove and set aside.
- Sauté the Vegetables – In the same skillet, add onions and mushrooms, cooking until softened. Stir in garlic and cook for another 30 seconds.
- Make the Sauce – Pour in beef broth, scraping the pan to deglaze. Simmer for 5 minutes before adding Dijon mustard, Worcestershire sauce, salt, and pepper.
- Thicken the Sauce – Reduce heat and whisk in sour cream until smooth. If using, mix arrowroot powder with a little water and stir it into the sauce to thicken.
- Combine & Simmer – Return the meatballs to the skillet, coating them in the sauce. Simmer for another 5 minutes until fully heated.
- Serve & Enjoy – Garnish with fresh parsley and serve hot over cauliflower mash, zucchini noodles, or keto-friendly pasta.
Notes
- Make it dairy-free – Swap sour cream for coconut cream and use dairy-free butter.
- For a thicker sauce – Add arrowroot powder or xanthan gum for a creamy consistency.
- Storage & reheating – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on low heat, adding a little broth if needed.
- Freezing option – Freeze the cooked meatballs and sauce separately for up to 3 months. Thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American