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Keto Mushroom Swiss Meatballs - Comfort Food With a Low-Carb Twist

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meatballs: 1 lb (450 g) ground beef (80/20 works best) or a beef/pork blend
  • 1 large egg
  • 1/4 cup finely grated Parmesan cheese
  • 2 tbsp heavy cream
  • 1/4 small onion, grated (about 2 tbsp) or 1 tsp onion powder
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce (check for low sugar)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 tbsp avocado oil or olive oil (for searing)
  • For the mushroom Swiss sauce: 8 oz (225 g) cremini or white mushrooms, sliced
  • 2 tbsp butter
  • 1 clove garlic, minced
  • 1/2 cup beef broth (low sodium)
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 3–4 oz Swiss cheese, shredded (about 3/4–1 cup, loosely packed)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried thyme or 1 tsp fresh
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped (optional, for garnish)

Method
 

  1. In a large bowl, combine ground beef, egg, Parmesan, heavy cream, grated onion, garlic, Dijon, Worcestershire, salt, pepper, and thyme. Mix gently with your hands or a fork until just combined. Don’t overwork the meat or the meatballs can turn dense.
  2. Form 16–18 meatballs, about 1 to 1.25 inches in diameter. Place them on a plate or sheet pan.
  3. Heat oil in a large skillet over medium-high. Add meatballs in a single layer (work in batches if needed). Sear until browned on two sides, about 2–3 minutes per side. Transfer to a plate; they’ll finish cooking in the sauce.
  4. Reduce heat to medium. Add butter to the same pan. Stir in mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms release liquid and turn golden, 6–8 minutes.
  5. Add garlic and cook 30 seconds until fragrant. Pour in beef broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
  6. Stir in heavy cream, Dijon, Worcestershire, and thyme. Bring to a gentle simmer. Season with a pinch of salt and pepper.
  7. Return meatballs and any juices to the pan. Cover and simmer on low 6–8 minutes, or until meatballs reach 160°F (71°C) internally.
  8. Turn heat to low. Sprinkle in shredded Swiss cheese, stirring until melted and smooth. If the sauce seems thick, add a splash of broth or cream. If thin, simmer uncovered 1–2 minutes to reduce.
  9. Taste and adjust seasoning. Garnish with chopped parsley or chives. Serve hot over cauliflower mash, zoodles, or sautéed greens.