Low Carb Beef Stroganoff Meatballs Recipe

Hello Peeps! It’s been awhile since I posted a new Low Carb Meatball Monday recipe, but I hope that you’ll think this one was worth the wait!

Before we left SC for the freezing cold North I cooked up a storm, so I have some delicious low carb meatball recipes in the queue for the next few weeks – YAY!

Beef Stroganoff Meatballs - a low carb, gluten free, keto, lchf, and atkins diet friendly recipe from I Breathe Im Hungry

By the way we are STILL in the freezing cold North and it gets colder by the day it seems. This morning it was -4 with a “real feel” of -26. Toasty.

When I left at 6:30am to drop Mr. Hungry off at the project he’s working on I could feel my nose hairs freezing and thought…

“I remember this feeling…and I don’t like it.”

Meanwhile my friends in South Carolina are whining about how cold they are because it’s in the 40’s during the day and I want to round them up and kick them all in the shins repeatedly while yelling:

“YOU DON’T EVEN KNOW WHAT REAL COLD IS!!!!”

But I would never do that…at least not the actual kicking part. The yelling….maybe. Cold weather makes me cranky, what can I say.

Please hold for a short break while I go get more coffee…………………..

There. That’s better. Now, where were we before I got off on a rant…. Oh. Yes. Meatballs!

Beef Stroganoff Meatballs - a low carb, gluten free, lchf, keto, and Atkins diet friendly meatball recipe from Mellissa Sevigny of I Breathe Im Hungry

These low carb Beef Stroganoff Meatballs are amazing. It’s true, I wish I had some right now and it’s only 7:30am – that’s how good they were! Mr. Hungry isn’t usually a huge fan of mushrooms, but even he loved these!

Now Beef Stroganoff is typically served with egg noodles, and you could try these meatballs with the low carb egg fast noodles from the Fettucini Alfredo recipe, and it would probably be fantastic. I served them with the Better Than Potatoes Cauliflower Puree because I was already making some and it was just easier – and delicious.

So you have options – but do serve them with something to enjoy all of that delicious gravy with. Even zucchini noodles or spaghetti squash would work if that’s what you have on hand.

Beef Stroganoff Meatballs with Cauliflower Puree - a low carb and gluten free recipe from I Breathe Im Hungry

This recipe calls for a little xanthan gum which is a low carb thickener that you can usually find in the baking aisle or with the gluten free products if your store has a section. Otherwise you can order it online pretty cheaply. You can omit the xanthan gum, but your gravy will be much runnier without it – still yummers, just not as silky and clingy (in a delicious, non-desperate, way.)

5.0 from 10 reviews
Low Carb Beef Stroganoff Meatballs Recipe
 
A delicious low carb and gluten free meatball recipe based on the classic Beef Stroganoff.
Author:
Recipe type: Meatballs
Cuisine: American
Serves: 4 servings (3 meatballs & ½ cup sauce)))
Ingredients
For the meatball mix:
  • 1 lb ground beef (80/20)
  • 1 egg
  • ¼ cup almond flour
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp Worcestershire sauce
  • 2 Tbsp butter (for frying)
For the sauce:
  • 1 Tbsp butter
  • 2 cups sliced mushrooms (white or cremini)
  • 1 cup sliced onions
  • 1 clove garlic, minced
  • 1½ cups beef broth
  • ¾ cup sour cream
  • ¼ tsp xanthan gum
  • salt and pepper to taste
  • 2 Tbsp fresh parsley, chopped
Instructions
  1. Combine the meatball ingredients (except the butter) in a medium bowl and mix well. Form into 12 meatballs. Heat the 2 Tbsp of butter in a large, nonstick saute pan. Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
  2. Remove the meatballs from the pan and set aside. Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan. Cook until the mushrooms are golden and fragrant (4-5 minutes.) Remove the mushrooms from the pan.
  3. Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
  4. Remove the onions from the pan.
  5. Add the beef broth to your pan and scrape the bottom to get all the yummy bits off. Whisk in your sour cream and xanthan gum until smooth.
  6. Add the meatballs, mushrooms, onions and garlic back to the pan and stir. Season with salt and pepper to taste. Simmer on low for 20 minutes. Garnish with the fresh parsley right before serving.
Notes
Approx nutrition info per serving: 452 calories, 34g fat, 6g net carbs, 24g protein


If you love meatballs (and who doesn’t?) be sure to check out the Recipe Index where we have over 45 low carb and gluten free meatball recipes to choose from!  Have you tried all of them yet?  What’s your favorite?!?!?

I love them all, but I’m especially partial to the Meatballs alla Parmigiana and the Spinach and Artichoke Dip Meatballs lately – so if you haven’t tried either of those yet, put them on your list STAT!

Comments

  1. Jan says

    I’m snowed in today, but, surprise!, I have everything I need to make these. I love beef stroganoff. I’m having steak and asparagus for dinner tonight, but I’ll take the ground beef out of the freezer today and make these tomorrow.

      • Jan says

        Melissa, those were spot on! I thought about cutting the recipe in half, but I’m glad I didn’t. Now I have 3 more servings to take to lunch or have for a dinner repeat. I had the stroganoff with zoodles – I enjoyed it greatly. Thanks for another great recipe!

      • rebecca says

        Mellissa,
        These meatballs Look good, I am making these for Monday nights dinner. Do you have another ERecipe book coming out soon? I have four of your Ebooks and I cook from them all the time. Our family favorite is cornless muffins with bacon crumbled on top. SO Very Yummy.
        Thank you for all your work bringing us great meals to feed our families

  2. Laurie says

    Stroganoff is one of my favorite flavors! I can’t wait to try this! I’m thinking that a 50/50 mix of beef and pork would be good as well?

  3. Kjersten says

    I made this last night and it was SO GOOD!!! I put it on cauliflower rice to help soak up some of the sauce, with a side of roasted asparagus. DELICIOUS! Thank you!

    • says

      Yay Kjersten! I didn’t even think of serving it over cauliflower rice but what a great idea! You get nice texture but it still soaks up the sauce perfectly – definitely going to try that one next! So glad you enjoyed it and thanks for taking the time to let me know! :)

  4. Debs says

    We made this for dinner last night and it was awesome…. I cannot stand mushrooms so I left them out and the taste was fabulous… I also doubled the recipe and baked all the meatballs instead of frying them, just adding them to the sauce afterwards. I served it with cauliflower puree and cabbage noodles :) Keeper recipe! thanks!

    • says

      So glad you liked these meatballs Debs, and it’s a smart move to double the recipe! Glad to know that the baking works on this one – sometimes I miss the flavor of the seared meatballs when I bake them and I wondered how it would work out in this recipe so thanks!!!

  5. Rachel says

    This looks delicious. I need to go grocery shopping and get some of these ingredients. I think I have just about everything but the meat. Tomorrow seems as good a day as any, it’s going to be practically balmy, with a high in the low 30’s and some snow. That’s a good day for this week. (I’m in NYC … Brooklyn)

    • says

      We’re up in Warwick, NY right now and to say that I’m looking forward to it even reaching the high 20’s today is a gross understatement! Get thee to the store, and then make a double batch! You’ll need them because we’re back in the single digits by Friday! *sob*

      • Rachel says

        I just hit a meat market, one where I’ve never shopped (apparently, they’ve been open since 1920). Among other things, I bought a pound of ground chuck, and a pound of ground sirloin. They’re marked terribly, so I won’t have a clue which is which until I open them (if I can even discern the difference). I don’t think I have enough mushrooms to double up on those, but I kind of think I’m going to double the recipe, and it will just be light on mushroom. Not a big deal.

        I like the idea of just having food ready to go. It’s just the cooking part that gets me, LOL

    • says

      There. There. Usually I’d mock you mercilessly and enthusiastically with my warm South Carolina temps, but we’re still up in New York and it’s FREEZING here so I feel your pain tiny Canadian. I forgot how much I hate driving in the snow too – but I can only stand being housebound for so long! Later this week it won’t even get out of the single digits for the high temp – I might cry. Or eat a lot of meatballs. Possibly both…at the same time…

  6. Gail says

    These are wonderful! Made a double batch with ground turkey and ground sirloin. Whizzed my own almond flour in FP, because almond flour is so ridiculously expensive. Did not have xantham gum so omitted it. Served with cauliflower “rice”. Family was counting the meatballs to be sure they each got their fair share. =)
    Fabulous recipe! Thank you!

  7. Kim Luther says

    Can the cooked meatballs be frozen and heated up with the same great taste? What about freezing before cooking. Any suggestions. I made the Marinara Meatballs the other night and they were fabulous.

  8. Sevysia says

    The first time I tried low carb years and years ago, I used to make a “mock” beef stroganoff… I ate it almost every night! Back then the low carb recipes and websites were few and far between. Your version looks much better than the one I made. I am looking forward to trying it!

    A suggestion for a quick easy “noodle” is frozen French cut green beans… It’s what I used long ago before I ever heard of zoodles (which I really want to try!).

  9. Mehr says

    I made this for dinner 2 nights in a row and my fiancée hates sour cream, however you can barely taste it in the base and he never even noticed! I am truly impressed. This recipe was simple, quick and easy to put together. The meatballs were the only thing that took a big longer for me since I doubled the recipe. We used arrowroot powder to thicken the sauce instead of xanthan gum and it worked perfectly. Thank you Melissa for sharing! I will be trying more of your recipes without a doubt! :)

  10. says

    This was delicious and easy! I made it with ground turkey and subbed cooked quinoa with a tsp of psyllium husks (what I had on hand). The sauce was fabulous (and I don’t even like mushrooms). Next time I make this I will serve over cauli rice. It’s been ages since I’ve had stroganoff so I was glad to have found this recipe! Thanks!

  11. danisha says

    I made this for the first time tonight for my family. I have 3 teenage boys and it was a hit with all 3. My hubby loved it as well. A definite go to meal from now on. Thank you for all of these great recipes. They really help us low carbers stay the course.

  12. says

    Hey there! These look so yummy! We aren’t gluten free or low-carb in my house though. As for the sauce, the xantham gum is just a thickener, yeah? So we could use wheat flour to make a thick-ish sauce? REALLY looking forward to making these tonight!

  13. says

    Happy Monday! Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for last month. Hope a lot of my readers will click over here and try it!

  14. Dee says

    I made these meatballs and served them with your better than potatoes cauliflower puree…OMG so delicious!! Thanks so much, I’ll be making this over and over…and over and over ☺

  15. Sandi O'Dell says

    I am on my fourth week of low carb eating and was getting kind of bored. I tried this recipe last night using just your sauce with the mushrooms, onions, and some butter steak strips. Wow! It is delicious and easy! Thank you for adding flavor to my new eating habits!

  16. Amanda says

    These look amazing and I would love to make them for my diabetic husband. The question that I have is that his DR told him not to do the Net Carb thing that it is better to watch the regular carbs. Do you have the nutrition values for you recipes that are not net carbs?

  17. Melodymaker says

    Definitely goimg to try this. Was wondering though if you had a substitution for worchestershire sauce? I am not able to have any sugar no matter how minute. Really wish they had a sugar free one as it is one of my favorite seasonings.

  18. bleu says

    Looks fantastic. I discovered an interesting thing recently when making a keto stroganoff for myself. I used to always use some wine in my sauce, it gave it this extra something that made it perfect. Well I decided to try using Fine Herb Goat Cheese in place of sour cream and in place of the wine because goat cheese has a bit of a tang. I usually just use one of those little logs you can get at any store. It melted perfectly and gave it such a perfect taste! I sometimes thin it a bit with some HWC.

    Anyhow I just wanted to share. I adore all your recipes!!

    • says

      Great idea and I love the flavor of goat cheese – I can totally see how it would add a similar flavor to the wine! Thanks for sharing, going to try your trick soon! :)

  19. Robin says

    Oh man, my husband and I had these tonight! I was trying to decide on one of your many meatball options and I had what I needed for this one. It seemed like there was a lot of sauce, but we just kind of ate it like soup. Next time, I probably won’t use as much beef broth. I’m pretty excited that we get to have the other half of this recipe again. Yum! I really had not thought about so many kinds of meatballs. We love to have a bacon cheese burger, which my hubby cooks in the bacon grease, but I love the idea of so many different ways to eat a mini burger. Just color me meatball lover! Can’t wait to try more of these yummy meatball recipes. Pinning this one :)

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