Keto Bitterballen with Mustard Dip

Ingredients

• 1 lb Ground Beef
• 1/2 cup Almond Flour
• 1 cup Beef Broth
• 1 Egg
• 1/2 medium Onion
• 1/2 teaspoon each Spices (Nutmeg, Cloves)
• 2 tablespoons Mustard
• 2 cups Oil for Frying

Instructions

1. 1Finely chop the 1/2 medium onion. Place a 10-inch skillet over medium heat (350°F/175°C). Add the chopped onion to the dry skillet and cook, stirring often, for 5-7 minutes, or until softened and translucent.
2. 2Add the 1 lb ground beef to the skillet with the softened onion. Cook, breaking it up with a spoon, for 8-10 minutes, or until it is fully browned. Drain off any excess fat.
3. 3Pour in the 1 cup beef broth. Add the 1/2 teaspoon nutmeg and 1/2 teaspoon cloves. Stir everything together and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the liquid has reduced and the mixture has thickened.
4. 4Remove the skillet from the heat. Stir in the 1/2 cup almond flour and the 1 egg until well combined. Transfer the mixture to a bowl and let it cool completely in the refrigerator for at least 30 minutes. This helps it firm up for shaping.
5. 5Once the mixture is cool and firm, roll it into small balls, about 1 inch in diameter. You should have about 16-20 balls.
6. 6Pour the 2 cups of oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
7. 7Carefully add the bitterballen to the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until they are deep golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain.
8. 8While the bitterballen are frying or draining, place the 2 tablespoons of mustard in a small serving bowl for dipping.

Substitutions

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