Low Carb Blue Cheese Meatballs

Today, I am showcasing one of my lovely friend’s favorite low carb dishes. Lourdes Barrera is in the first couple of weeks of induction and is finding this way of eating enjoyable and doable. She is a member of our Fit To Serve Community group and we are thrilled to see how she is inspiring others!
Low Carb Blue Cheese Meatballs
For the meatballs:
1lb ground beef
1 egg
1/4 cup almond flour
1 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1 Tbsp dried parsley flakes
1/4 cup crumbled or chopped blue cheese (chilled)
1 Tbsp olive oil for frying
For the red wine sauce:
2 cups red wine (zinfandel, cabernet or merlot preferred)
1 Tbsp butter (cold)
For the mushrooms:
2 cups button mushrooms, sliced
2 Tbsp butter
1 Tbsp fresh thyme leaves
salt and pepper to taste
For the meatballs:
Combine all of the meatball ingredients (except olive oil) in a medium bowl. Mix thoroughly, but gently, so the blue cheese doesn’t melt into the meat mix (this is also why you want the cheese cold when you mix it in). Form into 12 meatballs. Saute in olive oil in a nonstick pan over medium heat until the meatballs are golden brown on all sides and cooked to your liking in the center.
For the red wine sauce:
After removing the meatballs from the pan, drain most of the fat off, leaving a small amount behind. Add the red wine and cooked until reduced to about 1/2 cup. Remove from the heat and cool for about 2 minutes. Then whisk in the cold butter until melted. Taste and season with salt and pepper as desired.
For the mushrooms:
Melt the butter in a nonstick saute pan. Add the mushrooms and saute until golden brown. Season with salt and pepper to taste. Remove from heat and stir in the fresh thyme leaves before serving.

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