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
Scale
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