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keto swedish meatballs
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5 from 3 votes

Keto Swedish Meatballs Recipe

These Keto Swedish Meatballs are a spinoff of recipes from my Scandinavian family members, made keto, gluten free and with a few extra touches. Think of the IKEA favorite, but with less carbs, and homemade! These Swedish meatballs are a family favorite. Incredibly flavorful and spiced, made with both pork and beef, and served in a flavorful, creamy sauce.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Scandinavian, Swedish, Swedish American
Servings: 6 people
Calories: 719kcal
Author: Briana

Ingredients

For the Meatballs:

  • 1.5 pounds ground beef, 85% lean
  • 1 pound ground pork
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • teaspoon ground cloves optional
  • 2 whole eggs, room temperature
  • 40 grams almond flour
  • 2 ounces heavy whipping cream
  • 3 cloves fresh garlic, minced
  • 1 medium sweet onion, minced
  • 6 tablespoons unsalted butter, divided (for browning the meatballs)

For the cream sauce:

  • 2 tablespoons unsalted butter (in addition to pan drippings)
  • 2 ounces heavy whipping cream
  • 4 cups beef broth
  • 1 tablespoon dijon mustard (optional)
  • 2 tablespoon Worcestershire sauce (optional)
  • 2 teaspoon granular erythritol (optional and to taste)
  • ½ teaspoon xanthan gum (optional and added slowly to thicken)
  • ¾ teaspoon kosher salt (or to taste)
  • ½ teaspoon ground black pepper (or to taste)
  • parsley for garnish

Instructions

For the meatballs:

  • In a large bowl, add ground meat, onion, garlic, eggs, almond flour, allspice, nutmeg, and cloves, plus some of the salt, pepper, and heavy whipping cream. Wearing gloves, combine very well until all ingredients are incorporated.
  • Using a small to medium-sized cookie scoop, roll the meatballs into 36 - 48 small meatballs. We ended up making 36 meatballs. We placed them on a parchment paper-lined baking sheet so we could chill the meatballs in the fridge while waiting to cook them. This helps them hold their shape.
  • Heat a large skillet over medium high heat. Add some butter, then place meatballs in the skillet in a single layer. Brown on all sides and cook through. This should take roughly 6-8 minutes. You will likely need to work in batches as to not overcrowd the pan. Add more butter for frying the meatballs as needed. Between batches, place cooked meatballs on a plate and cover with aluminum foil.

For the cream sauce:

  • With the meatballs removed from the skillet, add the remaining butter to the pan, followed by beef broth and cream, whisking constantly and scraping the browned bits at the bottom of the pan.
    *Do not drain the skillet after cooking the meatballs, as the brown bits are what create such a flavorful sauce.
  • Add in the Worcestershire sauce, dijon mustard, and sweetener to taste. Now, sprinkle in the xanthan gum extremely slowly, and whisk constantly to incorporate. Allow the sauce to simmer and watch the sauce thicken, stirring often. You will know the sauce is ready when it coats the back of a spoon. This should take 10-15 minutes.
  • Add the meatballs and any of their drippings back to the sauce for a few minutes to warm through (about 3-5 minutes) and adjust salt and pepper to taste.
  • Serve and enjoy! We love eating them with creamy mashed turnips, homemade lingonberry sauce, and pickled cucumbers. Store in an airtight container in the fridge for up to 5 days.

Notes

  • The size of the meatballs may impact the total cooking time. The larger the meatballs are, the longer they will take to cook. Ideally, you want small meatballs.
  • Add salt to the gravy slowly and to taste after you add the meatballs back into the sauce to avoid over-salting. 
  • Pork rind crumbs can be substituted 1:1 for almond flour. 
  • Garlic and onion powder can be substituted for fresh onion and garlic.
  • Add xanthan gum slowly and whisk constantly until the texture of the sauce has thickened. A little bit goes a long way, and be careful as it can make the sauce slimy if you use too much! 
 

Nutrition

Calories: 719kcal | Carbohydrates: 9g | Protein: 39g | Fat: 59g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 194mg | Sodium: 2287mg | Potassium: 790mg | Fiber: 2g | Sugar: 4g | Vitamin A: 761IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 4mg