Keto Dutch Meatballs (Gehaktballen) in Gravy

Instructions

1. 1In a large bowl, combine the about 450 g ground beef, about 225 g ground pork, 1/4 cup almond flour, 1 egg, 1/2 cup finely chopped onion, 2 cloves minced garlic, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp pepper. Mix everything together thoroughly with your hands until just combined. Be careful not to overmix.
2. 2Gently form the meat mixture into 8 meatballs, each about 5.08 cm in diameter. You should have 8 meatballs in total.
3. 3Place a large skillet or Dutch oven over medium heat and add the 2 tbsp butter. Allow the butter to melt completely and shimmer, which should take about 1-2 minutes.
4. 4Carefully place the formed meatballs into the hot skillet. Brown the meatballs on all sides for 8-10 minutes, turning them gently. The meatballs should have a nice brown crust all over.
5. 5Remove the browned meatballs from the skillet and set them aside on a plate. Pour the 2 cups of beef broth into the same skillet. Add the 1 tbsp gluten-free Worcestershire sauce. Bring the liquid to a gentle simmer over medium heat, using a spoon to scrape up any browned bits stuck to the bottom of the pan.
6. 6In a small bowl, whisk together the 1/2 tsp xanthan gum with 2 tbsp of cold water until smooth. Pour this mixture into the simmering liquid in the skillet. Stir continuously for 1-2 minutes until the gravy has thickened to your desired consistency.
7. 7Gently return the browned meatballs to the skillet, nestling them into the thickened gravy. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the gravy for 20-25 minutes. The meatballs are cooked through when they reach an internal temperature of 71°C or are firm to the touch.
8. 8Serve the Keto Dutch Meatballs hot, spooning the rich gravy over them.

Substitutions

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