Keto Swedish Meatballs
Published
These keto Swedish meatballs are one of my favorite low-carb comfort meals when I want something cozy without feeling weighed down. They’re juicy, full of flavor, and have that same creamy, gently spiced sauce you’d expect from the classic version, just made without breadcrumbs. They come together in around 40 minutes, which makes them perfect for a simple, satisfying weeknight dinner.
I’m not following a strict keto diet at the moment, but low-carb dinners like this still show up at my table because they taste amazing and feel comforting. Just like my keto chili, these meatballs are hearty, filling, and come together quickly on busy nights, and they happen to be naturally gluten-free too. They’re seasoned with warm spices, held together with almond flour, and coated in a rich, creamy sauce that feels indulgent without extra carbs. If you make them, come back and tell me how they turned out.
Gluten-Free Cooking Tips
- Prevent meatballs from falling apart. Make sure the binder, which is the egg and almond flour, is fully mixed into the meat. Roll gently to keep them tender. The classic mixture of half-beef and half-pork blend adds moisture and helps them hold their shape.
- For a thicker sauce. Simmer the sauce uncovered to let it reduce, or sprinkle in the xanthan gum very slowly while whisking to prevent clumps.
- For better browning. Heat the skillet before adding the meatballs and avoid overcrowding. Leaving space around each meatball gives them room to brown properly.
- For a lighter sauce. Reduce the amount of heavy cream slightly or use a mix of half cream and half broth to keep the sauce creamy but less rich.
Keto Swedish Meatballs
Ingredients
Meatballs
- 1 lb. ground beef, or half pork, half beef
- 1 small onion, finely diced
- 1 tbsp almond flour
- 1 egg
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp black pepper
- 2 tbsp oil, for frying
Sauce
- 1 tbsp unsalted butter
- 1½ cups beef broth
- ½ cup heavy cream, for dairy-free, use coconut cream instead of heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp xanthan gum, for thickening
- 1 tbsp fresh parsley, chopped
Instructions
- In a large bowl, mix together the beef, onion, almond flour, egg, salt, garlic powder, allspice, nutmeg, and black pepper. Combine until evenly mixed.
- Then form into 24 small meatballs. Use about 2 tbsp of the mixture for each meatball.
- In a large skillet, heat oil over medium heat. Add meatballs and cook for 10–12 minutes, turning to brown all sides. Transfer to a plate and set aside.
- Drain all the fat from the skillet and then melt 1 tbsp of butter. Stir in beef broth, heavy cream, mustard, Worcestershire sauce, salt, pepper, and xanthan gum. Simmer for 5 minutes, stirring frequently, or until thickened.
- Return meatballs to the skillet. Simmer in the sauce for about 3 minutes until fully heated and coated.
- Add the chopped parsley and serve warm. Enjoy!
Notes
- Breadcrumb alternative: pork rinds or coconut flour (use slightly less because coconut flour absorbs more).
- Thickener alternative: xanthan gum is optional; many keto recipes simmer longer to thicken naturally.
- To bake: Bake the formed meatballs at 400°F for 15 to 18 minutes, turning halfway through, then add them to the sauce to finish cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Swedish Meatballs
Gather all the ingredients together.
Make the meatball mixture: In a large bowl, combine 1 lb ground beef, 1 small finely diced onion, 1 tbsp almond flour, 1 egg, 1 tsp salt, ¼ tsp garlic powder, ¼ tsp ground allspice, ¼ tsp ground nutmeg, and ¼ tsp black pepper. Mix until everything is evenly combined.
Form the meatballs: Scoop and roll the mixture into 24 small meatballs, using about 2 tbsp of mixture for each one.
Cook the meatballs: Heat 2 tbsp oil in a large skillet over medium heat. Add the meatballs and cook for 10 to 12 minutes, turning to brown all sides. Transfer them to a plate and set aside.
Make the sauce: Drain the fat from the skillet, then melt 1 tbsp unsalted butter. Stir in 1½ cups beef broth, ½ cup heavy cream, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, ½ tsp salt, ¼ tsp pepper, and ¼ tsp xanthan gum. Simmer for 5 minutes, stirring often, until the sauce begins to thicken.
Simmer the sauce: Return the meatballs to the skillet and simmer in the sauce for about 3 minutes, until fully heated and coated.
Finish and serve: Stir in 1 tbsp chopped fresh parsley, then serve warm. Enjoy!
Serving Suggestions
I love serving these keto Swedish meatballs over creamy cauliflower mash or zucchini noodles to keep things low carb and comforting. If I’m doing a total keto night, I’ll start off with keto jalapeño poppers and then end the night with a warm keto brownie topped with keto ice cream. They also make great leftovers for lunch the next day, and I often add a spoonful of extra sauce because it’s too good to waste.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it chills, so I like to reheat the meatballs gently on the stovetop with a splash of broth or cream to bring the sauce back to a silky consistency. You can also freeze them for up to 2 months. Let them thaw in the fridge overnight, then warm them in a skillet until heated through.
