Keto Pork Meatballs with Creamy Mushroom Sauce

Indulge in the rich and savory flavors of our Keto Pork Meatballs with Creamy Mushroom Sauce. This dish marries succulent pork meatballs with a luxurious mushroom sauce, all while keeping your meal low-carb and keto-friendly. Perfect for a comforting dinner that doesn't compromise on taste or your diet goals.

Course Dinner

Cuisine Keto, Low-Carb

Keyword Creamy Mushroom Sauce, Keto Dinner, Keto Pork Meatballs, Low Carb Meatballs

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 585kcal

Equipment

Large mixing bowl
Skillet
Measuring cups and spoons
Cooking spoon

Ingredients

Meatballs

1 pound ground pork 453g
1 large egg
¼ cup almond flour 30g
¼ cup grated Parmesan cheese 22g
1 tsp garlic powder 3.1g
1 tsp onion powder 2.1g
½ tsp salt 2.5g
¼ tsp black pepper 0.6g
2 tbsp olive oil for frying, 30ml

Creamy Mushroom Sauce

1 tbsp unsalted butter 14g
8 ounces cremini mushrooms, sliced 227g
2 cloves garlic, minced
1 cup heavy cream 240ml
½ cup chicken broth 120ml
1 tsp dried thyme 1.1g
Salt and pepper to taste

Instructions

In a large mixing bowl, combine the ground pork, egg, almond flour, grated Parmesan, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Form the mixture into 12-16 meatballs, depending on your preferred size.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally until browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they are soft and golden.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Pour in the heavy cream, chicken broth, and dried thyme. Stir to combine and bring the mixture to a simmer.
Let the sauce simmer for 10-12 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste.
Return the meatballs to the skillet with the sauce and cook for an additional 2-3 minutes, ensuring they are heated through and coated with the sauce.
Serve hot, garnished with additional Parmesan or fresh herbs if desired.

Notes

To ensure the meatballs are cooked evenly, consider using a meat thermometer to check that the internal temperature reaches 160°F (71°C).

For a dairy-free version, substitute the heavy cream with coconut cream and omit the Parmesan cheese.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition