8 oz button or cremini mushrooms
2 tbsp butter or olive oil
1 shallot, minced
¼ tsp salt
1 lb ground beef
1 large egg
½ tsp salt
½ tsp black pepper
¼ cup ground chia seed
1 tbsp butter or olive oil
4 ounces button or cremini mushrooms, sliced
½ tsp dried tarragon
2 tbsp brandy
½ cup beef stock
½ cup sour cream at room temperature
1 tbsp Dijon mustard
1. For the meatballs, chop mushrooms quite finely (this is easiest in a food processor).
2. Heat butter or oil in a large skillet over medium heat. When hot, add chopped mushrooms and the shallot. Sauté until tender and fragrant, 5 to 7 minutes, sprinkling with salt halfway through. Let cool a few minutes.
3. Preheat oven to 400F and line a baking sheet with parchment paper.
4. In a large bowl, combine beef, egg, salt, pepper and mushroom mixture. Sprinkle ground chia seed over.
5. Using your hands, mix ingredients together well. They will start off quite wet, but will thicken as the chia seed begins to gel.
6. Form mixture into 1½ inch balls, wetting hands occasionally to keep mixture from sticking, and place on prepared baking sheet.
7. Bake 15 minutes.
8. For the sauce, heat butter or oil in the same large skillet over medium heat. When hot, add mushrooms and cook until browned and tender, about 7 minutes.
9. Sprinkle with tarragon and add brandy to pan. Cook until most of the brandy has evaporated.
10. Add stock and stir to combine. Lower heat to low and add sour cream and Dijon mustard. Stir until well-mixed but do not let sauce come to a boil or even a simmer.
11. Add meatballs to pan and toss to coat. Serve over zucchini noodles or your favorite gluten-free noodles.
Makes 30 meatballs
Serving Size: 5 meatballs
Each serving has 9 g of carbs and 5 g of fiber. Total NET CARBS = 4 g.