This keto porcini meatball stroganoff is a wonderful twist on a traditional stroganoff. It uses all the delicious flavours of a traditional stroganoff with the richness of the porcini. Meatballs is such a fun twist on this classic and makes it a family friendly low carb dinner.
Introducing Ali from Ali Irvine Food
Ali has been a qualified chef, food stylist and recipe developer for almost 20 years. She was the Food Editor of Real Living magazine and Madison magazine and has worked for some of Australia’s top foodies. She’s been low carb since 2016. Having dieted her entire life she finally found something that works for her and has improved her health and weight following this way of eating. It’s sustainable because the food is delicious and she never feel like she’s missing out, which as a staunch foodie is imperative to making long term dietary changes.
Porcini Meatball Stroganoff
Stroganoff is one of our favourite meals. We love stroganoff so much we have our own beef stroganoff recipe. What we both love about this recipe is the fun twist of using meatballs. If you have family members, especially kids that struggle with eating the beef cut used in traditional stroganoff, this is an awesome variation. What kid doesn’t love meatballs?
The porcini adds a depth of flavour to this stroganoff and adds a real richness as well. You can find dried porcini mushrooms in some Australian supermarkets or specialty food stores.
We really love to serve meatballs to our family and friends when they come and visit. They are such a crowd pleaser and there are so many great keto friendly meatball options. When we serve meatballs to guests, no one even misses the pasta at all. If you’re looking for some great meatball recipes check out these great meatball recipes.
- Swedish meatballs in Ali’s book Make and Freeze Keto
- Oven baked Keto meatballs from Have Butter will Travel
- Keto Italian meatballs from Diet Doctor
- BBQ keto meatballs from that low carb life
Make and Freeze Keto
Ali has just released a new cookbook called Make and Freeze Keto. We were lucky enough to see a sneak peak of this amazing book and can tell you we are excited about this new book.
Make and Freeze Keto has 25 keto friendly recipes and all recipes have the macros calculated for you. This amazing cookbook has both imperial and metric measurements and uses ingredients easily found in supermarkets in Australia, UK and the US.
It is so great that all these recipes are easy to freeze. We love any meal we can grab out of the freezer for those days where we just can not bothered cooking. Another feature of this book are the images. Ali is a food photographer and after looking through her book we want to make all of the recipes as she makes it all look so amazing with her photos.
If you don’t already have Make and Freeze Keto, we highly recommend investing in this book. You can never have too many keto cookbooks and we find the more variety we have in our weekly meals the easier keto is.
- Serve over zoodles or konjac noodles. Sometimes you still want that traditional spaghetti and meatballs feeling. Using zoodles or konjac noodles will still give you all the feeling of spaghetti without all those carbs.
- Serve with spinach leaves or broccoli. We will often just add some spinach leaves into the sauce a few minutes before we serve it. It’s quick and easy and a good way to make Dan eat her veggies.
- Porcini mushrooms may seem expensive but a little bit goes a long way and they add a depth of flavour that you just won’t get from regular mushrooms. I like to make the most of them by using the mushroom itself and also the soaking liquid for a double whammy of porcini goodness!
- For the mixed mushrooms choose your favourite mushroom varieties or whatever you have on hand. This could be swiss, cup or brown mushrooms.
- Bring the stock to the boil in a small saucepan, remove from the heat. Add the porcini, stir and set aside for 10minutes to rehydrate. Drain and reserve the soaking liquid.
- Finely chop the porcini and add to a mixing bowl with the beef mince, egg, garlic, almond meal, soda water, salt and pepper. Roll into 36 balls.
- Heat the butter and olive oil in a frying pan or wide shallow saucepan over medium high heat. Cook the mushrooms, garlic and thyme for 5 minutes until beginning to colour. Add the paprika and onion powder, cook for a further minute.
- Deglaze the pan with white wine, bubble away for a couple of minutes before adding the passata and reserved porcini liquid (leave the last little bit behind because it can be gritty).
- Add the meatballs, bring to a simmer. Reduce heat to medium, cover and cook for around 10 to 15 minutes until the meatballs are cooked through.
- Remove from the heat and cool slightly before stirring through the sour cream. Season with salt and pepper to taste, serve with parsley.