For the Stroganoff meatballs I took a pound of ground beef in a bowl with 1 egg, 1/3 a cup of pork rinds, 1/4 a cup of ground Parmesan cheese, 1-2 tablespoons of mayo, 2 teaspoons of TJ’s onion salt, salt, pepper, sprinkle of Italian seasoning and half a small onion grated in. Mix then roll into balls and brown them on all sides in a little oil. Remove to a plate and drain most of the oil out but leave like a tablespoon of the drippings. Add half an onion diced and 1 package of mushrooms sliced thin. Add 1 tablespoon of butter and let soften. Add 1 clove of garlic minced and sauté for a minute longer. I added a 1/3 a cup of beef bone broth, 1/3 a cup of heavy cream. Add the meatballs with collected juice. Let it bubble and thicken then add 1/4-1/3 a cup of sour cream. Add chopped parsley and stir letting it simmer and thicken. When you add sour cream you don’t want to go too long or it will separate. Stir the meatballs in the sauce to coat and serve over cauliflower rice.
For the cauliflower rice I grated 1 head of cauliflower into a bowl and set aside. Put some butter in a skillet with half an onion. Once softened I added a few drops of oooflavors garlic oil then added the riced cauliflower. Sauté and wait till the cauliflower is cooked down a bit to season it with salt and pepper.