Quick Keto Meatball Stew
This recipe is designed to teach everyone how to make quick keto meatball stew
Servings 6
Ingredients
Meatballs
- 30 ml (2 TBS) olive oil
- 1 lb lean ground beef
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dry parsley
- 1 tsp dry oregano
- 1 large egg
- 56 grams (1/2 cup) shredded mozzarella cheese,
- 23 grams (1/4 cup) freshly grated parmesan cheese,
Stew
- 30 ml (2 TBS) olive oil
- 6 baby carrots, sliced or 2 full carrots, diced
- 2 celery stalks, finely chopped
- 1 medium zucchini, chopped
- 1/2 of a small jicama, peeled and diced
- 28 oz crushed tomatoes
- 29 oz beef broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dry Italian seasoning
- salt and pepper to taste
Instructions
- Preheat 2 TBS of the oil in a large skillet over medium heat until it is warm. Place the beef in a large mixing bowl. Combine all of the meatball ingredients in the mixing bowl. Stir until everything is fully combined and the cheeses are evenly distributed throughout the beef
- Scoop the beef mixture out 2 TBS at a time onto a lined worksurface. Roll each scoop into tight smooth balls. Place the meatballs in a single layer into the prepared skillet.
- Cook for 2 minutes until the underside is brown. Turn the meatball and continue to cook in 2 to 3 minutes intervals stirring after each interval until browned all over
Stew
- In a large stockpot preheat the remaining 2 TBS of oil until it is warm. Add all the vegetables and cook stirring frequently for 5 minutes until the carrots and celery are tender Stir in the remaining stew ingredients until fully combined. Bring the stew to a low boil.
- Stir in the meatballs until fully coated with the stew. Bring back to a low boil. Reduce the heat to low and simmer for 20 minutes until the flavors are infused. Once cooked, remove from heat and scoop desired amount of the stew int a serving bowl and serve warm.