A low carb and gluten free meatball recipe inspired by some of my favorite steak pairings!
Recipe by Mellissa Sevigny on September 16, 2013
- Combine all of the meatball ingredients (except olive oil) in a medium bowl. Mix thoroughly, but gently, so the blue cheese doesn’t melt into the meat mix (this is also why you want the cheese cold when you mix it in). Form into 12 meatballs. Saute in olive oil in a nonstick pan over medium heat until the meatballs are golden brown on all sides and cooked to your liking in the center (I’m a rebel so I left mine a little rare.)
- After removing the meatballs from the pan, drain most of the fat off, leaving a small amount behind. Add the red wine and cooked until reduced to about 1/2 cup. Remove from the heat and cool for about 2 minutes. Then whisk in the cold butter until melted. Taste and season with salt and pepper as desired.
- Melt the butter in a nonstick saute pan. Add the mushrooms and saute until golden brown. Season with salt and pepper to taste. Remove from heat and stir in the fresh thyme leaves before serving.