This is the best keto Swedish meatballs recipe. Perfect appetizer or main dish, they are flavorful and have the most amazing creamy gravy sauce.
Swedish meatballs are the epitome of comfort food. Served over spaghetti or mashed potatoes, or zucchini noodles or mashed cauliflower for those who are on a keto diet, they are a hearty and scrumptious dinner everyone in the family will love.
They go from kitchen to table in an hour or less yet tastes like you slaved all day!
This Swedish meatball recipe is not only simple to make, but it’s also budget-friendly and a great make-ahead meal. It yields roughly 40 meatballs which will easily feed a crowd or freeze well for future use.
These meatballs in gravy are delicious. We all want simple, easy weeknight meals and these easy Swedish meatballs are just that. I always try to choose recipes that can be cooked in around half an hour. That way, I know even if it takes a little bit longer (because I’m multitasking and attempting to make school lunches at the same time), I’m going to be out of the kitchen quicker.
Swedish meatballs became famous from the IKEA restaurant. They are easy to make. Basically, are meatballs in a creamy sauce. And the most amazing is that these Swedish Meatballs are completely keto-friendly.
Traditional meatballs have breadcrumbs to give them a better texture. But to make these keto meatballs it’s not allowed to use breadcrumbs. So I use almond flour.
To make these Keto Swedish Meatballs I use different meat mince other than beef. Beef can be a little on the dry side, so this time I try with pork! I find the pork mince gives the meatballs a great texture and the fat helps bind them together.
Most of keto Swedish meatballs recipes add xanthan gum to thicken the sauce up. I don’t think this is necessary, because if you let the sauce simmer for a few minutes, it will get the right consistency.
What do you need to make Keto Swedish Meatballs
For the Meatballs:
Ground beef & ground pork (mince)
Almond flour
Egg
Worcestershire sauce
Onion
Parsley
Sea salt
Black pepper
For the gravy:
Butter
Olive oil
Heavy cream
Nutmeg
Rum or Brandy
Dijon Mustard
How do you make Keto Swedish Meatballs
As I said before, I use a mixture of ground beef and pork (mince) in my recipe, but you can use all beef if you don’t have or like pork.
This is a recipe that is so easy and quick to make. Using wet hands, combine all the ingredients for the meatballs. Mix and roll the meat into roughly equal sized balls.
Fry the meatballs on a frying pan, with olive oil, in batches of two so they sear nicely. Then transfer to a warm plate and cover with foil.
Once the meatballs are fried add the butter and rum or brandy. Let it boil to let the alcohol evaporate.
Add heavy cream, dijon mustard. Allow to simmer for a couple of minutes and make a slurry out of your thickener of choice. Continue to simmer until the sauce just begins to thicken and taste with salt, black pepper, and nutmeg for seasoning.
Add the meatballs back into the skillet, simmer for a couple more minutes. Drizzle with chopped parsley and serve right away.
These keto Swedish meatballs are perfect over zoodles, or mashed cauliflower and the sauce alone can be used over just about everything!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 40 minutes |
| Servings |
people
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- 1 pound ground beef
- 1/2 pound ground pork
- 1/3 almond flour
- 1 egg
- 1 tsp Worchestershire sauce
- 1/3 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1/2 onion choped
- 1 tbsp parsley
- 1 tbsp butter
- 3 tbsp olive oil
- 1 cup Heavy Cream
- 1/2 tbsp nutmeg
- 2 tbsp rum or brandy
- 1 tbsp dijon mustard
Ingredients
Swedish Meatballs
Gravy
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- Put all the ingredients for the meatballs into a bowl.
- Mix everything thoroughly together using your hands. Roll the mixture into 1.5 inch meatballs
- Heat up a touch of olive oil in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You'll want to turn them around a few times so they cook evenly. Transfer to a plate and cover with foil while you make the sauce. Repeat this step until the meatballs are all cooked.
- Add the remaining butter to the skillet and cook until it begins to brown (don't clean the meatball remnants as they add the flavor to the sauce!).
- Add rum or brandy. Let it boil for the alchohol evaporate.
- Add heavy cream, dijon mustard, Allow to simmer for a couple minutes and make a slurry out of your thickener of choice Continue to simmer until the sauce just begins to thicken and taste with salt, black pepper, and nutmeg for seasoning.
- Add the meatballs back into the skillet, simmer for a couple more minutes and serve right away. Serve with mashed cauliflower.
