Low Carb Chicken Meatballs in Mushroom Cream Sauce
These low carb chicken meatballs in mushroom sauce are easy to make, and great as a comfort food. Perfect for chilly autumn nights!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Low Carb
Diet: Diabetic, Gluten Free
Servings: 2 People
Calories: 700kcal
Chicken Meatballs
- 1 lb Ground chicken
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried Parsley
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoon Olive Oil
Mushroom Cream Sauce
- 1 tablespoon Butter
- 1 lb Mushrooms sliced
- 1 Small onion sliced
- 1 ½ cups Mushroom or chicken stock
- ½ cup Sour cream
- ¼ teaspoon Dried thyme
- Salt and Pepper
Mix ground chicken together with the herbs, spices, salt, and pepper.
Form chicken mixture into meatballs, placing into a nonstick pan along with the olive oil.
Cook meatballs over medium-high until browned all around - they don’t have to be cooked all the way through.
Add butter, mushrooms, and onion to the pan, continue cooking until onions are translucent and mushrooms are tender.
Add stock, sour cream, and thyme to the pan, stirring well to combine.
Simmer for 10 minutes or until sauce has reduced and thickened.
Season with salt and pepper to taste.
Serve hot over mashed cauliflower, cauliflower “rice”, or celery root “rice”.
Calories: 700kcal | Carbohydrates: 17g | Protein: 50g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 1474mg | Potassium: 2246mg | Fiber: 4g | Sugar: 9g | Vitamin A: 546IU | Vitamin C: 22mg | Calcium: 119mg | Iron: 4mg