90 Appetizers
These delectable little meatballs float in a sea of tangy crème fraîche and are topped with a smattering of fresh dill.
Meatballs with Crème Fraîche Prep Time: 15
mins
Ingredients
1 TB. extra-virgin olive oil 6 medium white button mushrooms, sliced 1 medium shallot, minced 1
⁄2 cup almond flour
1 large egg 1 tsp. sea salt 1 lb. (450g) ground pork 1
⁄2 lb. (225g) ground beef
1 cup crème fraîche 1
⁄4 cup fresh lemon juice
2 TB. fresh dill, chopped 1
⁄2 tsp. freshly ground black pepper
Cook Time: 30
mins
Yield:
36 meatballs
1
Preheat the oven to 350°F (180°C). Heat a medium skillet over medium-high heat. When the skillet is hot, add extra-virgin olive oil. Wait for 15 seconds.
2
Add white button mushrooms and shallot and sauté, stirring occasionally, for 3 to 4 minutes, or until softened. Set aside to cool for 10 minutes.
3
Transfer mushroom-shallot mixture to a food processor. Add almond flour, egg, sea salt, pork, and beef and pulse until fully combined.
4 5 6 7
Serving Size: 3
meatballs
If you have a hard time finding crème fraîche, feel free to substitute full-fat sour cream, though it may need to be thinned with milk.
Form mixture into 1-inch (2.5cm) meatballs and place on a rimmed metal baking sheet. Bake meatballs for 20 to 25 minutes, or until meatballs are cooked through. In a medium mixing bowl, combine crème fraîche, and lemon juice and whip until smooth.
Transfer hot meatballs to the mixing bowl with crème fraîche mixture and stir to combine. Sprinkle with dill and black pepper to serve.
Nutrition per Serving 79% Protein 18% Fat
3% 1.6:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
263
23g
12g
3g
1g
2g
