Keto Meatball Stew
When the weather turns chilly, there’s nothing quite like a hearty stew to warm you up. This Keto meatball stew is not only comforting but also fits perfectly into your Low-Carb lifestyle. Packed with flavorful meatballs, vibrant vegetables, and a savory broth, this stew will keep you satisfied without sacrificing your dietary goals. It’s a fantastic choice for Keto / Low-Carb cozy comfort dinners that everyone will love.
How to Make It
Step 1
Mince the garlic and finely chop the parsley. In a large bowl, combine the ground beef, heavy cream, almond flour, egg, minced garlic, fresh parsley, dried Italian seasoning, salt, and black pepper. Mix until well combined, being careful not to overmix.
Step 2
Divide the mixture into 10-15 equal-sized meatball using a tablespoon. Heat 1 tbsp olive oil in a large pot or braiser over medium-high heat.
Step 3
Add the meatballs in a single layer, working in batches if necessary, and brown them on all sides. Once browned, remove the meatballs to a plate and set aside.
Step 4
Dice the onion, celery and carrot and slice the mushrooms. Reduce the heat to medium and add the remaining 1/2 tbsp olive oil . Add the diced onion, celery, carrot, and sliced mushrooms. Sauté for about 5 minutes, or until the vegetables begin to soften.
Step 5
Stir in the finely chopped garlic and almond flour, mixing well to coat the vegetables. Cook for an additional minute to remove the raw taste of the almond flour.
Step 6
Gradually add the red wine, stirring constantly to deglaze the pot and scrape up the browned bits from the bottom. Mix in the tomato paste until well combined, then allow the mixture to simmer and reduce for about 5 minutes.
Step 7
Pour in the beef broth and add the fresh thyme, and bay leaf. Return the browned meatballs to the pot. Stir everything together, then increase the heat to medium-high to bring the mixture to a gentle simmer.
Step 8
Once simmering, reduce the heat to medium and cover the pot. Let it cook for 15-20 minutes, allowing the flavors to meld and the meatballs to cook through.
Step 9
Stir in the radishes, ensuring they are submerged in the broth. Cover and continue to cook for another 25 minutes, or until the radishes are tender.
Step 10
Remove from heat and discard the bay leaf. Allow the stew to rest for 5-10 minutes before serving in bowls. Serve and enjoy! Store leftovers in an airtight containers for up to 4 days.
Ingredients
- Hamburger or ground beef, 90% lean
450 g
- Heavy cream
1 tbsp
- Almond flour
3 tbsp
- Raw egg
1 medium
- Garlic Powder
1 tsp
- Parsley
1 tbsp, chopped
- Italian seasoning
1 tsp
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Extra virgin olive oil
1.5 tbsp
- Onion
0.25 small
- Celery
1 small – stalk – 5″ long
- Carrots, raw
0.5 small – 5 3/4″ long or less
- Mushrooms, raw
2 cup, sliced
- Garlic
2 clove
- Almond flour
2 tbsp
- Tomato paste
1 tbsp
- Red wine
0.5 cup
- Beef broth
2.5 cup
- Thyme, fresh
0.5 tbsp, chopped
- Bay Leaf
1 leaf
- Radishes Raw
170 g
- Salt
0.5 tsp
- Black pepper
0.25 tsp