Meatballs in Cream Gravy
 

These meatballs served as a kind of "stroganhoff" for our meal last night. They were very good, not as mealy as those made with bread crumbs, but not too far off from the "real" things.

Meatballs in Cream Gravy
4 servings

2 lb. ground round (or your choice of cuts)
1/2 c. grated parmesan cheese (2)
salt and pepper to taste
1 tsp. garlic powder (1)
1/4 c. flaxmeal (0 usable carbs, according to Bob's Red Mill)
1/4 c. wheat bran (1 usable carb, according to BRM)
1 egg (.6)
1/4 c. heavy whipping cream (2)
1/4 c. water

Mix all ingredients well, by hand. Moister meatballs may be attained with more of the flaxmeal/wheat bran combination and more liquid, but you be the judge.

Form into 1-1/2 inch balls and place in an oven-safe skillet. Bake at 375 degrees for 25 minutes, turning once midway through cooking.

When cooked, remove meatballs to a bowl or dish, drain fat from skillet and add 1/2 c. water and 2 beef bouillon cubes (or 2 tsp. granular). Bring to a boil and add 1/2 c. whipping cream. Reduce until sauce thickens, then return meatballs to the pan and stir to coat. Should the sauce be thicker than you like, add a bit more water.

Serving suggestion: steam 2 c. cauliflower and mash with a fork or potato masher until smashed into shreds, but not like mashed potatoes. Serve meatballs and sauce over this ... it's a lot like noodles or rice in texture.

Enjoy!