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They’re rich, they’re creamy, and they’ve got an amazing flavor – Keto Swedish Meatballs are one of those dishes that you can make again and again and never get tired of!
This is the perfect make-ahead meal and it’s a great choice for keto meal prepping. You can make a batch of these keto meatballs on the weekend and enjoy them for lunch and dinner throughout the week.
And, they’re easy and affordable. There are no weird ingredients in these meatballs either, so the whole family can dig in. I serve them with egg noodles for my non keto family, and I enjoy mine straight-up with my favorite veggies.
I usually recommend baking meatballs in the oven. They keep their shape better, and are far easier than babysitting meatballs in a skillet.
However, these meatballs you want to brown in a skillet just so you can get those lovely bits left in the skillet (called fond) to make the luscious plate-licking worthy sauce.
This dish uses my not-so-secret-anymore trick of blending the almond flour with the heavy whipping cream to make a thick sauce. This blends with the ground meat, keeping the meatballs tender and moist.
What You Need to Make Keto Swedish Meatballs
- Skillet – I love this skillet with a lid. It comes in SOOO handy.
- Mixing bowl – these stainless steel mixing bowls are indestructible
- Cheese grater for the onion – I love this set because it comes with a nutmeg grater, and these non-box graters are so much easier to deal with
- Spoon for mixing just use your very clean hands
- Ground meat. I use a blend of lean pork and lean beef – keeps the meatballs very moist and flavorful
- Nutmeg – fresh is best!
- Almond flour
- Garlic powder
- Heavy Whipping Cream
- Beef Stock – use low sodium
- Xanthan gum for thickening the sauce, or spend a few carbs on cornstarch to thicken the gravy
- Salt & Pepper
- Oil for frying
How to Make Swedish Meatballs
- Blend the ground meat with the nutmeg, allspice, garlic powder, salt and pepper, and about 2 tbsp of grated onion (use a cheese grater). Grating the onion gets lots of flavor into the meatballs without biting into big hunks of onion.
- Make a paste with the almond flour and heavy whipping cream. Thoroughly mix this into the meat mixture.
- Roll the meat into meatballs. I make them about the size of ping-pong balls.
- Fry them in oil, 2-3 minutes per side, until brown all around.
- Add the beef broth to the pan and let it simmer 5 minutes to reduce and concentrate in flavor.
- Add the heavy whipping cream and pop the meatballs back in to heat back up and cook all the way through.
- Thicken the sauce (optional) and serve!
- Ground pork and beef is the perfect combo for this dish, but you can use straight ground beef or even ground turkey or chicken. Ground chicken is moister – use one egg instead of two if using ground chicken.
- Add some mushrooms to the sauce at the end if you like.
- Traditional Swedish Meatballs are served with lingonberry jam which is high in carbs, but the flavor with these meatballs is amazing. Try it if you can afford the carbs.
- Be gentle as you’re making these meatballs. They’re more fragile than traditional meatballs made with bread.
- Serve them as an appetizer at a party or event!
What to Serve With Swedish Meatballs
You can serve all your favorite veggies with this dish, just don’t go for veggies which are too saucy or flavorful. You want the meatballs to be the star of the show.
Are Keto Swedish Meatballs Freezer-Friendly?
YES! These meatballs and their luscious sauce will freeze perfectly.
To freeze them, chill the meatballs thoroughly then package them in freezer-friendly containers with their sauce. Freeze for up to three months.
To reheat – thaw the meatballs in the fridge overnight then heat at half-power in the microwave until warm, or warm them in the oven covered with foil.
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Keto Swedish Meatballs
- Blend the ground meats with the allspice, nutmeg, garlic, onion, salt and pepper.
- Mix 1/3 cup heavy whipping cream with 1/4 cup almond flour until it is thick and creamy.
- Whisk the eggs lightly until well-blended.
- Combine the eggs and almond/cream mixture with the meat and blend well.
- Form meatballs into ping-pong ball size, or whatever size you like. I made 24 meatballs from the meat.
- Heat the oil in a pan over medium-high heat. Brown the meatballs, working in batches, until they are brown on all sides. Set browned meatballs aside.
- To make the sauce, add the beef broth to the skillet scraping up any browned bits. Simmer the broth for about five minutes to reduce it and concentrate the flavors.
- Add the remaining heavy whipping cream, and put the meatballs – and any juices from the plate – into the sauce. Simmer gently for 3-4 minutes to heat the meatballs through.
- Remove from the heat, thicken if desired with 1/4 tsp xanthan gum or a slurry made with 1 tbsp cornstarch and 1 tbsp water (bring back to a boil if you’re thickening with cornstarch).
- Serve and enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.