Did you know that May is Celiac Awareness Month? Mushrooms are a naturally gluten-free ingredient and they are delicious in these low carb Beef Stroganoff Meatballs. This post is sponsored by The Mushroom Channel.
There is a dizzying array of gluten-free products on the market these days, with everything from pretzels to pasta to hot dog rolls. Everything you could possibly want to replace the gluten-filled goodies you used to love. But the truth is that some of the tastiest, and healthiest, gluten-free meals are the ones that are naturally gluten-free. As someone who follows both a low carb and gluten-free diet, I feel like a whole world of healthy possibilities has opened up to me. I eat more fresh foods and use them in more creative ways than I ever did before.
I’ve always loved mushrooms but their versatility as a gluten-free alternative came as a bit of surprise. Portabella mushroom caps as burger buns or pizza crusts? Hey, why didn’t I think of that! It doesn’t hurt that the mushrooms bring an incredible richness of flavor to the table. It becomes quite fun to think outside the box and see how you can use them to replace the old standbys. I have made quiche in mushroom caps and it was some of the best gluten-free quiches I’ve had.
I was also recently turned on to the idea of blending mushrooms into burgers and meatballs. Finely chopped, sauteed mushrooms can replace a portion of the ground meat for great flavor and a lighter meal. It’s also a great way to sneak some mushrooms onto your child’s plate (shhhh, don’t tell!). Since mushrooms are full of vitamin D, potassium, B vitamins and antioxidants, I like to get my kids to eat them where I can.
For Celiac Awareness Month, I knew I wanted to try working mushrooms into a delicious, naturally gluten-free meatball recipe. And I envisioned it all in a rich stroganoff sauce, served over other vegetables like zucchini noodles. I used ground chia seed instead of breadcrumbs to bind the meatballs, and it worked perfectly. The meatballs were so flavorful and were some of the juiciest I’d had in a long time. The sauce was wonderful as well, but the meatballs could stand alone, or be paired with a red sauce, and be just as good.
Disclosure: This post was sponsored by The Mushroom Channel. All recipes, photographs, thoughts, opinions, random tangents and incoherent ramblings are my own.
Beef & Mushroom Meatballs with Stroganoff Sauce
- 8 oz button or cremini mushrooms
- 2 tbsp butter or olive oil
- 1 shallot minced
- ¼ tsp salt
- 1 lb ground beef
- 1 large egg
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup ground chia seed
- 1 tbsp butter or olive oil
- 4 ounces button or cremini mushrooms sliced
- ½ tsp dried tarragon
- 2 tbsp brandy
- ½ cup beef stock
- ½ cup sour cream at room temperature
- 1 tbsp Dijon mustard
- For the meatballs, chop mushrooms quite finely (this is easiest in a food processor).
- Heat butter or oil in a large skillet over medium heat. When hot, add chopped mushrooms and the shallot. Sauté until tender and fragrant, 5 to 7 minutes, sprinkling with salt halfway through. Let cool a few minutes.
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a large bowl, combine beef, egg, salt, pepper and mushroom mixture. Sprinkle ground chia seed over.
- Using your hands, mix ingredients together well. They will start off quite wet, but will thicken as the chia seed begins to gel.
- Form mixture into 1½ inch balls, wetting hands occasionally to keep mixture from sticking, and place on prepared baking sheet.
- Bake 15 minutes.
- For the sauce, heat butter or oil in the same large skillet over medium heat. When hot, add mushrooms and cook until browned and tender, about 7 minutes.
- Sprinkle with tarragon and add brandy to pan. Cook until most of the brandy has evaporated.
- Add stock and stir to combine. Lower heat to low and add sour cream and Dijon mustard. Stir until well-mixed but do not let sauce come to a boil or even a simmer.
- Add meatballs to pan and toss to coat. Serve over zucchini noodles or your favorite gluten-free noodles.