These ketogenic meatballs in a sour cream and mushroom sauce have quickly become part of my regular rotation. They're simple to make, and have incredible keto macros. Whether you eat them plain or over a bed of konjac noodles, these meatballs will not disappoint.
Prep Time: 5 minutes
Cook Time: 20 minutes
Macros Per Serving:
Net Carbs: 6g
Total Carbs: 7g
(Ingredients can be purchased by clicking on the green link)
For the meatballs:
1 Pound Ground Beef, 80% lean
1/4 Cup Parmesan Cheese, grated
1/2 Teaspoon Italian Seasoning
1/4 Teaspoon Pink Himalayan Sea Salt
1 egg, large
1 Teaspoon Olive Oil
For the sauce:
1/4 Medium Onion, diced
8 Ounces Mushrooms, sliced
1 Teaspoon Garlic, minced
1/2 Cup Heavy Whipping Cream
1/2 Cup Sour Cream
1/2 Teaspoon Pink Himalayan Sea Salt
1/2 Teaspoon Black Pepper, ground
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Let's Do This!
In a large mixing bowl, combine the ground beef, Parmesan, Italian seasoning, salt, and egg from the "meatball" ingredients.
Using your hands, mix the meat and seasonings until well combined.
Heat the olive oil n a large frying pan over medium-high heat.
Form the meat mixture into 2 ounce balls, then place them in the frying pan. Cook for roughly 2 minutes on each side, until they're golden brown and cooked through.
Remove the meatballs from the pan, saving the drippings in the pan.
Add the onion and mushrooms to the pan and reduce to medium heat. Continue to cook until the mushroom is tender, about 5 minutes. Add the garlic and cook for an additional 30 seconds.
Add the remaining "sauce" ingredients to the pan and stir to combine.
Return the meatballs to the pan with the sauce and serve.