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prep time
30 min
cook time
55 min
ready time
1 h 25 min
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.
What to serve with this Keto stew?
To complement the rich flavors of your Keto meatball stew, consider serving it with a side of steamed or sautéed greens, such as spinach or kale, which will enhance the nutritional value of your meal. A simple green salad with a light vinaigrette can also provide a refreshing contrast to the hearty stew. For a little indulgence, try pairing it with cauliflower rice or zucchini noodles for a Low-Carb alternative to traditional bread.
Are there any variations to this recipe?
This Keto meatball stew is versatile, allowing for various adaptations to suit your taste. You can switch up the vegetables by adding bell peppers, green beans, or even zucchini. If you're looking for extra flavor, consider adding a splash of Worcestershire sauce or a dash of Keto hot sauce. For different protein options, turkey or pork can also be used in place of beef. These variations will keep the stew exciting while maintaining its Keto-friendly profile.
Is this recipe meal-prep friendly?
Yes, this recipe is highly meal-prep friendly! The stew can be made in batches and stored in airtight containers. It keeps well in the refrigerator for up to four days, making it an ideal choice for quick lunches or dinners throughout the week. You can also freeze portions for later use, allowing you to enjoy a comforting meal at any time. Just reheat gently on the stovetop or in the microwave, and you'll have a satisfying dish ready in no time.
Net Carbs
4.7 g
Fiber
2.2 g
Total Carbs
7.3 g
Protein
30.6 g
Fats
19.8 g
346 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 10
1 h 25 min
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.
