Meatballs with Crème Fraîche Recipe

Ingredients

• 1 tbsp extra-virgin olive oil
• 6 medium white button mushrooms, sliced
• ½ cup almond flour
• 1 large egg
• 1 tsp sea salt
• 1 lb. (450 g) ground pork
• ½ lb. (225 g) ground beef
• 1 cup crème fraîche
• ¼ cup fresh lemon juice
• 2 tbsp fresh dill, chopped
• ½ tsp freshly ground black pepper

1. Preheat the oven to 350°F (180°C). Heat a medium skillet over medium-high heat. When the skillet is hot, add extra-virgin olive oil. Wait for 15 seconds.
2. Add white button mushrooms and shallot and sauté , stirring occasionally, for 3 to 4 minutes, or until softened. Set aside to cool for 10 minutes.
3. Transfer mushroom-shallot mixture to a food processor. Add almond flour, egg, sea salt, pork, and beef and pulse until fully combined.
4. Form mixture into 1-inch (2.5 cm) meatballs and place on a rimmed metal baking sheet.
5. Form mixture into 1-inch (2.5 cm) meatballs and place on a rimmed metal baking sheet.
6. In a medium mixing bowl, combine crème fraî che, and lemon juice and whip until smooth.
7. Transfer hot meatballs to the mixing bowl with crème fraî che mixture and stir to combine. Sprinkle with dill and black pepper to serve.