Meatballs with Crème Fraîche

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 Serving Size: 3 meatballs

1Preheat 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.

2Add white button mushrooms and shallot and sauté, stirring occasionally, for 3 to 4 minutes, or until softened. Set aside to cool for 10 minutes.

3Transfer mushroom-shallot mixture to a food processor. Add almond flour, egg, sea salt, pork, and beef and pulse until fully combined.

4Form mixture into 1-inch (2.5cm) meatballs and place on a rimmed metal baking sheet.

5Bake meatballs for 20 to 25 minutes, or until meatballs are cooked through.

6In a medium mixing bowl, combine crème fraîche, and lemon juice and whip until smooth.

7Transfer hot meatballs to the mixing bowl with crème fraîche mixture and stir to combine. Sprinkle with dill and black pepper to serve. 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.

Nutrition per Serving

Fat 79% Protein 18% Net Carb 3% Ratio 1.6:1 Calories 263

Fat 23g

Protein 12g

Total Carbohydrate 3g

Dietary Fiber 1g

Net Carbohydrate 2g