Large
meatballs in a lovely, flavorful, white, creamy sauce. A classic!
Definite comfort food! I served them with roasted vegetables, but
this would be good with cauli rice or cauli-mash that has been cooked with very
few seasonings – i.e. keep it bland. And add some cooked tender
green beans.
Ingredients:
2 lbs lean ground beef (0.9
kg)
1/4 cup
Gluten-Free Bake Mix 2, OR SIMPLY (60 mL)
2 tbsp coconut flour (30 mL)
2 tbsp bacon fat, divided (30
mL)
1 cup chopped onion (250 mL)
2 eggs
2 tsp bottled crushed garlic
(10 mL)
11/2 tsp oregano (7 mL)
1/2 tsp
salt (2 mL)
1/2 tsp
black pepper (2 mL)
White Sauce:
8 oz regular cream cheese
(250 g)
1/2 cup
whipping cream (125 mL)
1/2 cup
almond milk (125 mL)
1/2 cup
chicken stock (125 mL)
1 tbsp butter (15 mL)
1 tsp black pepper (5 mL)
1/2 tsp
Dijon
1/4 tsp
salt (1 mL)
Instructions:
In
large bowl, place ground beef and Gluten-Free Bake Mix 2, OR coconut
flour. In nonstick frying pan, in 1 tbsp
(15 mL) bacon fat and over medium heat, cook onion until soft and browned. Add to ground beef. In small bowl, beat eggs with garlic,
oregano, salt and black pepper. Stir
into ground beef mixture until well combined.
Pack mixture into a 1/4
cup measure and form 15 balls.
In
nonstick frying pan in 11/2
tsp (7 mL) bacon, over medium heat, cook 8 meatballs, turning once
well-browned on the one side. Brown the
other side and reduce heat, cooking until meatballs are no longer pink
inside. Repeat with the remaining 7
meatballs.
White
Sauce: In nonstick frying pan, combine cream cheese,
whipping cream, almond milk, chicken stock, butter, black pepper, Dijon
Yield: 5 servings
3
meatballs with sauce
568.4
calories
39.2
g protein
41.6
g fat
0.7 g fiber
6.6
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
