Meatball Stroganoff (Whole 30 Approved!)

This Whole 30 Meatball Stroganoff is not only gluten free, but dairy free. It’s delicious and it takes only 30 minutes or less from start to finish. It’s a flavorful meal and is easy to change ingredients to fit any diet or food restrictions. Since I’m currently on Whole 30, I ate my meatball stroganoff with cauliflower rice, but my husband had his with gluten free spaghetti noodles. It’s really all about preference. The sauce in this recipe is truly unique as it combines coconut almond milk with cashews. It tastes delicious!

Since being on Whole 30, I try to purchase all of my ingredients through Thrive or stores that typically carry condiments and ingredients that are Whole 30 approved.

So, let’s dive into this super easy, super delicious recipe!

Ingredients:

Meatballs

• 1 lb. ground beef
• 1 egg
• 1/3 cup almond flour
• 1 tbsp. Dijon mustard (Whole 30 approved)
• 1 tbsp. coconut aminos
• 1/2 tsp. salt (I prefer Black truffle Salt from Spice & Tea Merchants)
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. dried thyme

Remaining Meal Ingredients

• 1 tbsp. olive oil
• 1/2 large diced onion (we prefer red)
• 8 oz mushrooms (your choice of mushroom)
• 2 cloves mined garlic
• 1.5 beef or chicken broth (we prefer Kettle & Fire Brand. You can snag this brand off Thrive Market)
• 1/2 cup organic cashews
• 1/2 cup coconut/almond milk
• 1 tsp lemon juice
• 1/2 tsp. salt (again, I prefer Black Truffle salt, listed above)
• black pepper to taste
• fresh basil to garnish

Instructions:

1. Add cashews to a small pan and bring to boil and then let set
2. Preheat oven to 400 degrees.
3. Combine all meatball ingredients in a large bowl and mix well using hands.
4. Form into 2 inch balls- you should have approximately 12 meatballs.
5. Add to a baking sheet or pan and bake for 20 minutes
6. While those cook, heat 1 tsp. coconut oil in a large pan over medium heat. Add in onions, mushrooms and garlic. Sauté for 3-4 minutes until onions become translucent and the mushrooms begin to soften.
7. Add in the broth, then simmer on low.
8. Drain the cashews and add into a blender along with the 1/2 cup of coconut/almond milk and lemon juice. Blend for 1 minute or until it becomes very thick and creamy.
9. Stir the cream into the pain and bring it to a boil.
10. Add the meatballs into the sauce mix.
11. Serve over gluten free noodles or riced cauliflower, garnish with basil and enjoy!