Keto Polish Meatballs (Klopsiki) in Mushroom Sauce

Ingredients

• about 225 g Ground pork
• about 225 g Ground beef
• 1/4 cup Almond flour
• 1 small Onion
• 2 cloves Garlic
• 1 tsp Marjoram
• 1/4 tsp Allspice
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• about 225 g Mushrooms
• 1/2 cup Heavy cream
• 1/2 cup Beef broth
• 2 tbsp Butter

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

Instructions

1. 1In a large bowl, combine the about 225 g ground pork, about 225 g ground beef, 1/4 cup almond flour, 1 small onion (finely grated), 2 cloves garlic (minced), 1 tsp marjoram, 1/4 tsp allspice, 1/2 tsp salt, and 1/4 tsp black pepper. Mix everything thoroughly with your hands until just combined.
2. 2Roll the meat mixture into small meatballs, about 2.54 cm in diameter.
3. 3In a large skillet, melt the 2 tbsp butter over medium heat (176.7°C / 175°C). Add the meatballs and brown them on all sides, which should take about 5-7 minutes. Remove the browned meatballs from the skillet and set them aside on a plate.
4. 4Add the about 225 g mushrooms, sliced, to the same skillet. Sauté the mushrooms over medium heat (176.7°C / 175°C) for 5-8 minutes, until they are softened and begin to lightly brown.
5. 5Pour the 1/2 cup beef broth into the skillet with the mushrooms. Bring the liquid to a gentle simmer, stirring occasionally. Then, stir in the 1/2 cup heavy cream and continue to simmer for 2-3 minutes until the sauce slightly thickens.
6. 6Return the browned meatballs to the skillet with the mushroom sauce. Reduce the heat to medium-low (148.9°C / 150°C) and simmer for 15-20 minutes, or until the meatballs are cooked through. The internal temperature of the meatballs should reach 71°C. The sauce should be slightly thickened.
7. 7Serve the Keto Polish Meatballs in Mushroom Sauce hot.

Substitutions

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