Keto Savory Smothered Meatballs-

Keto Savory Smothered Meatballs are warm and comforting meatballs in a rich and creamy gravy with mushrooms and can be served alone or over cauliflower mash.

These warm, keto savory smothered meatballs are so comforting and delicious in a rich and creamy gravy with chopped mushrooms.

Super low in carbs, is fantastic served over cauliflower mash.

Make your cauliflower mash or use a quick to heat and serve, prepared cauliflower mash from the grocery store in the frozen food section.

This dish can also be made without mushrooms if you don't enjoy mushrooms.

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I used This cauliflower mash that I found in the frozen food section, and it was very easy to heat up and tasted very yummy!

If you don't like mushrooms (I know you're out there), feel free to omit the mushrooms and have only the meatballs in a cream sauce which was also very tasty!

Keto Falafels

Keto Savory Smothered Meatballs Recipe:

Ingredients:

Meatballs:

1 lb ground beef
⅓ cup crushed pork rinds (use a rolling pin or mallet to crush pork rinds into crumbs)
1 tablespoon chopped parsley
1 tablespoon grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon allspice
1 tablespoon heavy cream
1 large egg

Creamy Mushroom Sauce:

¾ cup chopped white mushroom pieces
3 tablespoon butter
1 clove garlic, minced
2 teaspoon coconut aminos or tamari sauce
⅔ cup beef broth
½ cup heavy cream
½ tablespoon Dijon mustard
¼ teaspoon sea salt or to taste
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper *optional
1 teaspoon Xanthan gum *optional thickener

Directions:

Preheat oven to 400℉ (200℃) and grease or line a baking sheet.
In a large mixing bowl, combine all the meatball ingredients. Use hands or a large spoon to mash and mix thoroughly.
Use about 1 ½ tablespoon of the meat mixture to roll and form about 20 round ball shapes. Place each meatball on the prepared baking sheet.
Bake for 15 to 20 minutes or until meatballs are browning and done in the center.
While meatballs are baking, heat a large frying pan over medium-high heat on the stovetop.
Add butter to the frying pan and melt. Add minced garlic and saute until fragrant.
Add chopped mushrooms, tamari sauce, or coconut aminos and saute until mushrooms are browned and softened.
Add beef broth, heavy cream, dijon mustard, and stir until combined. Bring sauce in the pan to bubbling then lower heat to medium. Stir occasionally and lower temperature to simmer for 5 to 6 minutes to thicken.
Add salt and pepper, optional cayenne pepper, and stir. Sprinkle with optional xanthan gum and whisk if more thickening is desired.
Remove meatballs from the oven when done. Add meatballs to the frying pan with the sauce and coat in sauce. Serve as is or over cauliflower mash.

Nutritional Data: Yield: 5 Servings, Serving Size: 4 meatballs with ¼ cup sauce, Amounts per serving- Cal: 462, Carbs: 4g, Net Carbs: 2g, Fiber: 2g, Fat: 36g, Saturated Fat: 18g, Protein: 30g, Sugars: 1g, Sodium: 540mg

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

📖 Printable Recipe Card

Keto Savory Smothered Meatballs

Stacey

Keto Savory Smothered Meatballs are warm and comforting meatballs in a rich and creamy gravy with mushrooms and can be served alone or over cauliflower mash.

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course dinner, gluten free, keto, low carb

Cuisine entree beef, meatball

Servings

Calories 462 kcal

Ingredients

Meatballs:

1 lb ground beef
⅓ cup crushed pork rinds use a rolling pin or mallet to crush pork rinds into crumbs
1 tablespoon chopped parsley
1 tablespoon grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon allspice
1 tablespoon heavy cream
1 large egg

Creamy Mushroom Sauce:

¾ cup chopped white mushroom pieces
3 tablespoon butter
1 clove garlic minced
2 teaspoon coconut aminos or tamari sauce
⅔ cup beef broth
½ cup heavy cream
½ tablespoon Dijon mustard
¼ teaspoon sea salt or to taste
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper *optional
1 teaspoon Xanthan gum *optional thickener

Instructions

Preheat oven to 400℉ (200℃) and grease or line a baking sheet.
In a large mixing bowl, combine all the meatball ingredients. Use hands or large spoon to mash and mix thoroughly.
Use about 1 ½ tablespoon of the meat mixture to roll and form about 20 round ball shapes. Place each meatball on the prepared baking sheet.
Bake for 15 to 20 minutes or until meatballs is browning and done in the center.
While meatballs are baking, heat a large frying pan over medium-high heat on the stovetop.
Add butter to the frying pan and melt. Add minced garlic and saute until fragrant.
Add chopped mushrooms, tamari sauce or coconut aminos and saute until mushrooms are browned and softened.
Add beef broth, heavy cream, dijon mustard, and stir until combined. Bring sauce in the pan to bubbling then lower heat to medium. Stir occasionally and lower temperature to simmer for 5 to 6 minutes to thicken.
Add salt and pepper, optional cayenne pepper and stir. Sprinkle with optional xanthan gum and whisk if more thickening is desired.
Remove meatballs from the oven when done. Add meatballs to the frying pan with the sauce and coat in sauce. Serve as is or over cauliflower mash.