Quick and Easy Keto Meatball Stew (Nut Free and Gluten Free)

almond flour

🥗Healthier: coconut flour

💰Cheaper: ground flaxseed

Coconut flour is lower in carbs, while ground flaxseed is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is dairy-free, while mozzarella is a more budget-friendly cheese.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are often less expensive.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is usually more affordable.

Place 30 ml of olive oil in a large skillet over medium heat and preheat for 3 to 5 minutes until hot.

In a large mixing bowl, place 1 lb of lean ground beef.

Add 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper, 1 tsp dry parsley, and 1 tsp dry oregano. Stir until fully combined.

Stir in 1 large egg until the meat is fully coated.

Gradually stir in 56 g of shredded mozzarella cheese and 23 g of freshly grated Parmesan cheese until fully combined.

Line a clean work surface with parchment paper or a silicone baking mat. Scoop the beef mixture out two tablespoons at a time and roll into tight smooth balls.

Place the meatballs in a single layer in the preheated skillet, leaving space between them for even cooking.

Cook the meatballs for about 2 to 3 minutes until the underside is starting to brown, then turn them over and continue cooking in 2 to 3 minute intervals until browned on all sides, roughly 8 minutes total.

Remove the meatballs from the heat and set aside.

In a large stock pot over medium heat, preheat 30 ml of olive oil for 3 to 5 minutes until heated.

Add 8 sliced baby carrots (or 2 full-sized carrots), 2 finely chopped celery stalks, 1 chopped medium zucchini, and 1/2 small hikima (peeled and diced). Cook for about 5 minutes until softened, stirring frequently.

Add 28 oz of crushed tomatoes and 4 cups of broth (2 cups chicken broth and 2 cups beef broth). Stir until fully combined.

Add 1 tsp garlic powder, 1 tsp onion powder, 2 tsp dry Italian seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Stir until fully combined.

Bring the mixture to a low boil, then gradually stir in the meatballs until all are added and combined.

Bring the stew back to a low boil, reduce heat to low, and simmer for about 20 minutes, stirring occasionally, until all vegetables are tender and flavors have infused together.

Remove the stew from heat and scoop into serving bowls. Garnish with parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens