Craving a hearty, comforting meal that won’t break your keto diet? Look no further! These incredibly tender veal or beef meatballs are simmered in a luxuriously rich red wine and mushroom sauce. It’s a simple, elegant dish that tastes like it came from a gourmet restaurant but is surprisingly easy to whip up in your own kitchen.
Ingredients
• For the Meatballs
• 1 pound / 450g ground veal or beef
• ½ cup / 40g finely chopped mushrooms
• ½ medium onion, finely chopped
• 1 large egg
• 2 Tablespoons / 8g fresh parsley, chopped
• 1 Teaspoon raw honey (omit for strict keto)
• ¼ Teaspoon dried oregano
• ¼ Teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• For the Red Wine Mushroom Sauce
• 1 Tablespoon / 15ml olive oil
• 8 ounces / 225g mushrooms, sliced
• 1 Teaspoon dried thyme
• ¼ cup / 60ml dry red wine
• 1 cup / 240ml beef broth
Instructions
1. Preheat your oven to 360°F / 180°C. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground meat, chopped mushrooms, onion, egg, parsley, honey (if using), oregano, basil, salt, and pepper.
3. Mix gently with your hands until just combined. Be careful not to overwork the mixture.
4. Roll the mixture into meatballs approximately 2 inches in diameter and place them on the prepared baking sheet.
5. Bake for 25-30 minutes, or until cooked through and lightly browned.
6. While the meatballs are baking, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
7. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden brown and have released their moisture.
8. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until the alcohol has cooked off.
9. Stir in the beef broth and thyme. Bring the sauce to a simmer and let it cook for a few minutes to meld the flavors.
10. Once the meatballs are cooked, gently transfer them into the skillet with the sauce. Simmer together for 5 more minutes, allowing the meatballs to absorb the sauce.
Nutritional Information
• Serves: 3
• Calories: 550 per serving
• Calories from Fat: 32%
• Carbohydrates: 66g
Pro Tips
• For the most tender meatballs, mix the with your hands and stop as soon as they are combined. Overmixing can result in tough meatballs.
• For a deeper flavor, sear the meatballs in a hot skillet for 1-2 minutes per side before baking. This creates a delicious crust.
• Use a dry red wine like a Cabernet Sauvignon or Merlot. Avoid sweet cooking wines, which add unnecessary sugars.
• To make this recipe strictly keto-friendly, omit the honey. The original carb count of 66g is very high for keto; omitting honey and using low-carb vegetables will significantly reduce it.
FAQ
Q: Is this recipe truly keto with 66g of carbs
A: The listed 66g of carbohydrates appears to be an error. The ingredients like meat, mushrooms, and onion are low in carbs. To ensure the recipe is strictly keto, omit the optional honey. The actual carb count per serving will be significantly lower, making it an excellent keto-friendly meal.
Q: What can I serve with these keto meatballs
A: To keep the meal low-carb, serve these meatballs over cauliflower mash, zucchini noodles (zoodles), or steamed green beans. A simple side salad with a vinaigrette also pairs wonderfully.
Q: Can I make these meatballs ahead of time
A: Yes, you can prepare and bake the meatballs in advance. Store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat them by simmering in the freshly made red wine mushroom sauce.
Q: What is the best red wine for this sauce
A: A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir is best for this sauce. These wines add a rich depth of flavor without adding sweetness. Avoid using pre-packaged ‘cooking wines’ which often contain extra sugar and salt.
