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Whole30 Meatball Stroganoff

A delicious skilet meatball stroganoff made with healthier ingredients! Dairy free, gluten free, paleo, and Keto!
Course Dinner
Cuisine American
Keyword meatball stroganoff, stroganoff, whole30, paleo, keto
Prep Time 10 minutes
Cook Time 20 minutes
Author Mary Smith {Mary's Whole Life}

Ingredients

Meatballs

  • 1 lb ground beef
  • 1 egg
  • 1/3 cup almond flour
  • 1 tbsp dijon mustard
  • 1 tbsp coconut aminos
  • 1/2 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme

Remaining Ingredients

  • 1 tbsp olive oil
  • 1/2 large onion diced
  • 8 oz sliced mushrooms white or cremini
  • 2 cloves minced garlic
  • 2 tbsp sherry cooking wine omit for Whole30
  • 1.5 cups beef or chicken broth
  • 1/2 cup cashews
  • 1/2 cup full fat coconut milk stirred/whisked before measuring because it separates in the can
  • 1 tsp lemon juice
  • 1/2 tsp sea salt more to taste
  • black pepper to taste
  • chopped parsley for garnish - optional

Instructions

  • Add cashews to a small bowl and cover with boiling water. Let them soak while you start cooking.
  • Combine all meatball ingredients in a large bowl and mix well using your hands. Form into 2 inch balls. You should have 11-12 meatballs total.
  • Heat the tbsp of oil in a cast iron or other large skillet over medium heat. Add meatballs and cook 3-4 minutes until browned on all sides (but not cooked through). Remove them from the pan and set aside on a plate.
  • In the same skillet, add onions, mushrooms, and garlic (and more oil if there isn't enough grease from the meatballs). Saute for 3-4 minutes until onions become translucent, mushrooms begin to soften, and garlic is fragrant. Pour in the sherry and stir, using a spoon to scrape up any brown bits from the bottom of the pan. Add the meatballs back into the pan. Pour in the broth, then cover and cook on medium heat for 10-15 minutes until meatballs are cooked through.
  • While the meatballs are simmering, make the "sour cream". Drain the cashews and add to a blender along with the 1/2 cup coconut milk and lemon juice. Blend for 1 minute or until very thick and creamy.
  • Stir the "sour cream" into the pan with the meatballs along with the salt and pepper. Bring it to a boil, then reduce heat to medium low and let it simmer until thickened. Stir until all lumps are gone and you have a smooth, creamy sauce. Taste test and add more salt if needed. Serve over mashed potatoes, mashed cauliflower, or gluten free pasta and top with parsley, if desired. Enjoy!