Creamy Mushroom Meatball Stroganoff πŸ₯˜

Happy Mid-Week 🌈 today I am sharing one of our favorite quick lunches that repurpose leftover Frikadellen or chicken meatballs and combine them with a pasta swap and yummy veggies πŸŽ‰

Noodles with a creamy mushroom sauce have always been a comfort food of mine πŸ₯° since I can’t eat whipping cream anymore (those who tolerate dairy can use this instead of coconut cream), we have opted to use coconut cream for a good dose of healthy fats πŸ’ͺ🏻

For one bowl you need:

2-3 meatballs prepared ahead of time or fresh (recipes are on the blog) πŸ–

6 ounces of mushrooms πŸ„

1/2 cup coconut cream πŸ₯₯ (or heavy cream)

Chopped onion πŸ§…

Garlic powder πŸ§„

Salt and pepper πŸ§‚

Chopped parsley 🌿

Miracle Noodles, zoodles or almond flour pasta 🍝

Olive Oil or another ancestral fat πŸ«’

How to:

Heat up the fat of your choice in a pan and finely chop the onions and mushrooms. First sautΓ© the onions and then add the mushrooms. Season with garlic, salt and pepper and pour on the coconut cream. Let simmer.

When you have a nice creamy sauce, add in the parsely and cut the meatballs into slices, and add them to the pan.

Lastly, stir in the rinsed miracle noodles or prepare the zoodles/almond flour noodles in a separate pan/pot and add those in.

Enjoy πŸ₯°πŸŒˆ

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