Name: Keto Swedish Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4-5 tbsp Butter; 1 White onion; 1 pound Lean ground beef; 1/2 cup crushed pork rinds; 2 tsp salt, divided; 1/4 tsp ground black pepper; 1/4 tsp Allspice; 1/4 tsp Nutmeg; 1/4 tsp Garlic powder; 1 egg; 1/2 cup heavy cream; 2-4 tbsp olive oil; 2 cups beef broth; 1 tsp dijon mustard; 1 1/2 tsp Arrowroot powder or xanthan gum; 3 tbsp water; Fresh parsley

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This easy to make Keto Swedish meatballs recipe is perfect for meal planning! Serve with cauliflower mashed potatoes or some 30-second Keto cloud bread! Scroll down for the yummy recipe!

Have you tried Ikea’s Swedish meatballs? Growing up my mom would make a special trip to Ikea just to have their Swedish meatballs! These Keto Swedish meatballs are just as good AND they’re low carb! This version is made with Keto-friendly ingredients and they’re ready in under 30 minutes!

More Keto Recipes You’ll Love:

Keto Instant Pot Beef Stew
Easy Keto Broccoli Cheddar Soup
Low Carb Crustless Taco Pie

Traditional Swedish meatballs are made with equal parts pork and beef but these are made only with beef. This recipe also works well with ground chicken!

If you’ve ever made any meatball recipe you know that they’re made using breadcrumbs, but for this low carb recipe I used ground pork rinds. You can also use almond flour but I like the texture the pork grind gives the meatballs.

Best Keto Swedish Meatballs

Below are the ingredients you’ll need to make the meatballs and gravy. Exact measurements can be found within the printable recipe card below.

Ingredients:

Meatballs

Butter
White onion
Lean ground beef
Crushed pork rinds (or make your own bread crumbs with this easy recipe)
Salt
Ground Pepper
Allspice
Nutmeg
Garlic powder
Egg

Gravy

Heavy cream
Olive oil
Beef broth
Dijon mustard
Arrow root powder or xantham gum
Water
Fresh parsley

Makes about 24 meatballs.

Instructions

1. Add ground beef, crush pork rinds, 1 teaspoon of salt, spices, egg, and 2 tablespoons of heavy cream into a large bowl. Gently fold ingredients together.

2. Roll about 1 ½ tablespoons of ground beef mixture into a ball, repeat with remaining ground beef mixture. Set to the side or refrigerate meatballs until needed.

3. Melt butter in a large pan over medium to medium high heat. Add in onions and a teaspoon of salt. Cook onions, stirring occasionally, until they are soft and golden -about 5-7 minutes.

4. Remove onions from the pan, and leave in any remaining butter.

5. Warm olive oil into the same pan and add in meatballs. Brown meatballs on all sides over medium high heat, and then lower heat to medium/medium low and cover pan. Every 3-4 minutes, rotate meatballs until they are cooked through. Total time can take between 10-20 minutes, depending on how thick you made your meatballs.

6. Remove meatballs from pan, once cooked through.

7. Return heat to medium high, add in broth, mustard, and remaining heavy cream. Mix well, and allow sauce to come to a simmer. Keep it at a gentle simmer for about 2-3 minutes.
8. While sauce is simmering, in a small bowl, whisk together water and xantham gum or arrowroot. Mix until smooth to create a slurry.
9. Gently pour in your slurry to the pan and whisk ingredients together to keep from forming lumps.
10. Lower heat to medium or medium low and continue to cook sauce for an additional 4-7 minutes or until sauce thickens.

11. Add in your onions and meatballs and cover meatballs with the sauce and continue to gently simmer until meatballs have warmed through again.

12. Garnish with parsley and serve.

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