| For the meatballs | ||
|---|---|---|
| 1 tbsp | Butter, unsalted | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 17.64 oz | Beef, ground or minced, 20% fat | |
| ¼ cup | Almond Flour, partially de-oiled | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| ¼ tsp | Allspice, ground | |
| ⅛ tsp | Nutmeg, ground | |
| ¼ tsp | Garlic Powder | |
| 1 (ea. 1.76 oz) | Egg, large | |
| 2 tbsp | Cream, fluid, light whipping, 30% fat | |
| 1 tsp | Avocado Oil | |
| For the sauce | ||
| 3 tbsp | Butter, unsalted | |
| 1 cup | Beef broth, stock | |
| ⅜ cup | Cream, fluid, light whipping, 30% fat | |
| 1 tsp | Mustard | |
| 1 tsp | Arrowroot Flour | |
| 1 tsp | Tap Water | |
| 37.59 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:9.40 oz (calculated)Notes: 10 meatballs, each worth 1 tablespoon of meatball mix, plus about 1/3 cup of sauce
- Melt the butter in a pan over medium heat.
- Saute the onion until it starts to caramelize, about 8 minutes.
- Remove from the pan and set aside to cool.
- In a large bowl, mix the ground meat, almond flour, spices, cooked onion, egg and cream. You can start it off with a spoon, but it's easiest to knead the mix with your hands.
- Form about a tablespoon (15 g) of meat into a ball. You can use a measuring spoon to ensure the meatballs all have the same size.
- In the pan you used for cooking the onion, heat the oil and cook the meatballs until they are brown, about 5 minutes. Then flip them over and cook until they are done, about 5 minutes, tossing them in the pan occasionally get all the sides browned.
- Transfer to a plate and cover with foil to keep them warm while you prepare the sauce.
- Melt the butter in the pan over medium heat. Stir as it bubbles and cook until it begins to brown, about 3 minutes.
- Deglaze with the broth, cream and mustard.
- Bring to a simmer and let simmer for 5 minutes. Reduce the heat as required.
- Mix the arrowroot flour (or other thickener of your choice, e.g. cornstarch) with a little bit of cold water to avoid lumps.
- Add the mix to the sauce and simmer for about 5 minutes.
- Finally, add the meatballs back in and simmer for a 2 to 3 minutes to reheat the meatballs.
- Season to taste.
- Serve, for example with a side of green vegetables, on a bed of potato or cauliflower mash, or as a topping for your favorite pasta.
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
The meatballs
The sauce
Meal Prep Tip
- Calorie count580 kcal
- % of calories by macros
Fat 78.1 % 453 kcal 50 g Net Carbs 2.1 % 12 kcal 3.1 g Dietary Fiber 0.5 % 3 kcal 1.3 g Protein 19.3 % 112 kcal 28 g - Approx. WW SmartPoints™20.8
- Cholesterol 202.7 mg
- Sodium 645.2 mg
- Fat 50.1 g
- Saturated Fat 23.8 g
- Trans Fat 1.5 g
- Carbohydrates 4.4 g
- Dietary Fiber 1.3 g
- Total Sugars 1.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 27.9 g
- Calcium 64.8 mg
- Iron 2.8 mg
- Magnesium 28.9 mg
- Potassium 445.3 mg
- Zinc 5.5 mg
- Vitamin A (Retinol Equivalents) 215 mcg
- Vitamin B12 2.9 mcg
- Vitamin C 1 mg
- Folate 19.8 mcg
- Folic Acid 0 mcg