The keto diet is more and more popular these days. There are a lot of keto dishes that you will find easy and tasty. These tender meatballs flecked with dill in a creamy mushroom sauce spooned over mashed cauliflower are one of the choices. We advise you to use xanthan gum to thicken the sauce instead of wheat flour.
The amount of fat used in the recipe depends on the type of beef you use. Use 80% lean ground beef to get more fat or 90% lean ground beef to make a healthier version of this recipe.
For the meatballs
- 8 ounces (227g) lean ground beef
- 8 ounces (227g) ground pork
- 1 large egg
- 1/4 cup (30g) fine almond flour
- 1/4 cup (2g) chopped fresh dill, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 ounces (113g) cremini mushrooms, sliced
- 1 1/2 cups (355ml) beef bone broth
- 1/4 cup (57g) cream cheese
- 1/4 teaspoon xanthan gum
For the cauliflower
- 1 medium head cauliflower, cored and broken into florets
- 2 tablespoons grass-fed butter
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg, freshly grated
In a large bowl, mix the ground beef, pork, egg, 2 tablespoons dill, allspice and salt. Form into 20 meatballs, about 1 tablespoon each.
Place a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 6 minutes. Transfer meatballs to a plate; they’ll finish cooking later. You can place them on a napkin to absorb the oil.
Add the oil to the pan. When it’s hot, add the onion and mushrooms. Cook, stirring occasionally, until vegetables begin to brown, around 4 minutes. Return meatballs to the pan and add the bone broth. Reduce heat to medium-low, and simmer until meatballs are cooked through for approximately 7 minutes. Reduce heat to low.
While the meatballs cook, steam the cauliflower over boiling water until very tender, 10–12 minutes. Drain and return to the pot. Add the butter, salt and nutmeg and mash with a potato masher until smooth. (Use a food processor if you prefer very smooth mash)
Move some of the meatballs aside in the pan and whisk the cream cheese into the sauce. Sprinkle in xanthan gum, stir gently, and simmer uncovered until thickened and bubbly, 4 minutes. Serve the meatballs and sauce spooned over the cauliflower mash and sprinkle with remaining dill.