Keto Dutch Meatball Stew (Hutspot)

Ingredients

• about 450 g Ground beef
• 1 large head Cauliflower
• 2 medium Carrots
• 1 large Onion
• 4 cups Beef broth
• 1/2 cup Heavy cream
• 2 tsp Dijon mustard
• 1 tsp Spices (nutmeg, cloves, pepper)
• 2 tbsp Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place about 450 g ground beef in a large heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C/200°C). Form the beef into small meatballs, about 2.54 cm in diameter, and brown them on all sides for 5-7 minutes until no pink remains. Remove the meatballs from the pot with a slotted spoon and set them aside on a plate.
2. 2Add the 2 tbsp butter to the same pot over medium heat (176.7°C/175°C). Add the 1 large onion, peeled and chopped into 1.27 cm pieces, and the 2 medium carrots, peeled and cut into 1.27 cm thick rounds. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
3. 3Add the 1 large head cauliflower, cut into 2.54 cm florets, and the 4 cups beef broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the cauliflower is easily pierced with a fork.
4. 4Stir in the 1/2 cup heavy cream, 2 tsp Dijon mustard, and 1 tsp spices (nutmeg, cloves, pepper). Cook for 2-3 minutes, stirring gently, until the sauce is heated through and slightly thickened. Do not let it boil.
5. 5Return the browned meatballs to the pot. Stir gently to combine them with the stew. Continue to simmer for another 5 minutes, uncovered, allowing the meatballs to heat through completely.
6. 6Serve the Keto Dutch Meatball Stew hot.

Substitutions

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