Low Carb Beef Stroganoff Meatballs with Egg Noodles

Contributed by Susan

The Recipes: Low Carb Beef Stroganoff Meatballs and Egg Noodles

I wasn’t sure where to start as I have quite a few of recipes I like now that I’ve been collecting them for a year.  So I decided to just jump in with the first thing I decided to make new or old.  And the winner was new!  There is a rumor that Noodles & Company was testing zoodles in a few locations but none of them were near me.  But it got me thinking about their food and in particular beef stroganoff so I went off searching on the trusty intarwebs.  I didn’t have to do much searching because the first result was from I Breathe I’m Hungry which is one of my favorite sites.

The Bottom Line:  The husband and I liked this a lot and will definitely make it again.

The Nitty Gritty – Low carb beef stroganoff meatballs:
These beef stroganoff meatballs was easy to put together and the recipe was clear.  My complaints with it are trivial, but here they are anyway.  The meatballs were the slightest smidge prone to falling apart and I’m considering adding some parmesan cheese or a second egg next time to see if that adds a little more binding power.  But they were pretty tasty as is, so I’m still debating.  The sauce was delicious, but did lack a touch of the umami feel of a flour based stroganoff.  A little heavy cream might add some of the umami I’m looking for but might also dilute some of the wonderful beef flavor of the sauce.  Jury is still out on what to try next time.

Egg Noodles:
I think the stroganoff would be great over zoodles, but I decided to try out the suggested egg noodle recipe (originally intended for alfredo).   Here I do have some suggestions for my future self.  The recipe is only for one serving and there were two of us, but I purposefully only made one batch at a time and I’m glad I did.  I do not have a Magic Bullet or other fancy blender, just a solid standard one we received for our wedding.  For the first batch I took the cream cheese straight from the refrigerator and the blender didn’t smooth it out into the batter well at all.  I’m not sure if a Magic Bullet would do better?  This resulted in some large cream cheese clumps and then the noodle sheet didn’t release from the buttered pan well at all.   The second batch I softened (almost melted) the cream cheese in the microwave and it went much better.  Next time I will probably try using room temperature cream cheese, make both batches together, and put it in a 9 x 13 pan to try for longer noodles.

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