Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Meatballs with Brown Gravy
Prep Time: 5 minutes cook time: 35 minutes yield: 4 servings
My mom often served meatballs and gravy over white rice when I was a child. This recipe is in her honor! Using homemade beef bone broth creates a nice, thick gravy. If you have only boxed broth or stock, it will work, but you’ll need to thicken the gravy with egg yolk . If you like, replace 1 pound of the ground beef with ground meat to make the recipe even more keto. Serve the meatballs over Zoodles or Cauliflower Rice . meatballs
1 tablespoon coconut oil cup chopped onions
1 teaspoon fine sea salt
2 pounds ground beef
1 cup finely chopped mushrooms
1 cup grated Parmesan cheese
1 large egg gravy
2 tablespoons meat fat or lard 1 cup beef bone broth, homemade or store-bought
teaspoon coconut aminos or wheat-free tamari ¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
teaspoon fish sauce Preheat the oven to 350°F.
Heat the coconut oil in a heavy-bottomed skillet. Add the onions, sprinkle with the salt, and cook gently for about 5 minutes, until the onions are translucent.
Remove the onions to a bowl to cool.
Put the ground beef, mushrooms, Parmesan cheese, and egg in a bowl. When the onion mixture is no longer hot to the touch, add it to the meat mixture and work everything together with your hands.
Shape the meat mixture into 2-inch balls and place the balls on a rimmed baking sheet. Bake for 30 minutes or until the meatballs are cooked through.
To make the gravy, place all the ingredients for the gravy in a saucepan. Boil, stirring often, for 10 minutes or until the gravy is thick and bubbly. Serve the meatballs with the gravy.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through. note: If using store-bought broth, pour ½ cup of the broth into a small bowl. Add 1 egg yolk and whisk to combine. After the gravy mixture has boiled for 10 minutes, reduce the heat to low and slowly whisk the egg yolk mixture into the hot gravy. Continue to heat while whisking until the sauce has thickened; this is somewhat like how hollandaise is thickened, but in reverse.
Steak with Blue Cheese Whip
Prep Time: 5 minutes cook time: about 10 minutes yield: 2 servings
The blue cheese whip really makes this steak. It tastes great on any cut of steak—or even a piece of chicken! If you are dairy-sensitive, you can serve this steak with dairy-free hollandaise instead of the blue cheese whip.
1 T-bone steak, about ¾ inch thick 1¼ teaspoons fine sea salt
teaspoon ground black pepper 1 tablespoon keto fat, for frying blue cheese whip
½ cup heavy cream
ounce blue cheese, finely crumbled ⅛ teaspoon fine sea salt
Preheat the oven to 400°F.
Season the steak generously on all sides with the salt and pepper. Heat a cast-iron skillet over medium-high heat, then melt the fat in the pan. When hot, sear the steak for 3 minutes on each side.
Place the skillet in the oven to cook the steak to your desired doneness, using a meat thermometer to determine the internal temperature . Remove the skillet from the heat and allow the steak to rest for 10 minutes before slicing and serving.
While the steak is resting, make the blue cheese whip: Place the cream in a stand mixer and mix until stiff peaks form. Stir in the blue cheese and salt until well blended. Serve each portion of steak with 2 tablespoons of the blue cheese whip.
This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.