This is always a favorite with my husband, he can't resist going back for more!

This low-carb hearty meatball and dumpling stew is a modern twist on a classic comfort dish, perfect for those looking to enjoy a rich and satisfying meal without the extra carbs. Originating from traditional European stews, this recipe combines the savory flavors of ground beef meatballs with the lightness of almond flour dumplings. It's an ideal dish for chilly evenings when you crave something warm and nourishing. The vibrant orange broth, infused with aromatic herbs and spices, makes this stew not only delicious but also visually appealing. Whether you're following a low-carb diet or simply exploring new culinary adventures, this stew is a delightful addition to your repertoire.

This stew pairs wonderfully with a simple side salad of mixed greens, dressed with a light vinaigrette to balance the richness of the stew. For a heartier meal, consider serving it alongside roasted vegetables such as Brussels sprouts or cauliflower. A glass of dry red wine can complement the savory flavors, while a slice of crusty low-carb bread is perfect for soaking up the flavorful broth.

Servings: 4

1 lb ground beef
1/4 cup grated Parmesan cheese
1 egg
1/4 cup almond flour
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 cup diced tomatoes
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 cup heavy cream
1/4 cup fresh parsley, chopped

In a large bowl, combine ground beef, Parmesan cheese, egg, almond flour, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Shape the mixture into small meatballs, about 1 inch in diameter.

Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove meatballs and set aside.

In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent.

Add beef broth, diced tomatoes, smoked paprika, and dried thyme to the pot. Bring to a simmer.

Return the meatballs to the pot and let them cook in the broth for about 15 minutes.

Stir in the heavy cream and let the stew simmer for another 5 minutes.

Serve hot, garnished with fresh parsley.

For a spicier version, add a pinch of red pepper flakes to the broth. If you prefer chicken over beef, substitute the ground beef with ground chicken and use chicken broth instead. For a more robust flavor, consider adding a splash of Worcestershire sauce to the stew. To make the dish even more colorful, add some chopped bell peppers or spinach to the stew during the last few minutes of cooking.