Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 tablespoons almond flour
  • 2 tablespoons grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, crushed
  • 1/4 teaspoon black pepper
  • 8 ounces fresh mushrooms, sliced
  • 2 teaspoons Better than Bouillon beef base
  • 1 cup water
  • 1/2 cup sour cream

Instruction

  • To make the meatballs, mix ground beef, almond flour, egg, Parmesan cheese, salt, onion powder, pepper and garlic. Form into meatballs. This made 24 meatballs for me.
  • Heat up a large skillet to medium high heat. Pour oil into it and turn the heat down to medium heat and then brown the meatballs. When browned take out of pan and set aside.
  • Add mushrooms to the pan and brown. Once brown, add the Better than Bouillon mixed with water and deglaze pan. You can substitute 1 cup beef broth for the bouillon.
  • Place the meatballs back in pan, cover and cook for 10 minutes.
  • When meatballs are cooked, take off the stove and mix in sour cream. 
  • Serve as is or over zucchini noodles.  Store leftovers in an airtight container.