If you are tired of having the same meatballs again, you will love this Swedish take! In just three meatballs, you get 20 grams of protein, 43 grams of fat, and 4 grams of net carbs. They’re keto, high protein, and gluten-free.

I love Swedish cuisine! It is known for its simplicity and strong flavors. They take a simple recipe (like meatballs) and turn the flavor notch to the top.

Besides the Swedish recipes’ flavors, they offer a unique combination of homey comfort and exotic appeal. So, whenever I crave comfort food that makes my tastebuds dance, I often go to these delicious keto Swedish meatballs.

Swedish meatballs are traditionally made with breadcrumbs and potatoes. However, we know that these ingredients are not suitable for a low-carb lifestyle.

But I’ve got a few tricks up my sleeves.

By making a few smart substitutions, it’s possible to recreate this classic recipe in a keto-friendly way without sacrificing the flavor. So, to make these Swedish meatballs keto, we are going to need to replace the breadcrumbs with almond flour to help maintain the meatballs’ texture.

Ingredients and Substitutes

Ground beef (1 lb) – You can use any ground meat you choose. Choose a semi-lean meat to add more flavor to the meal.

Those looking to make a plant-based option should opt for plant-based meat or tofu.

Almond flour (1/4 cup) – Don’t replace almond flour with coconut flour. While it is also keto-friendly, coconut flour tends to be drier.

This can significantly change the consistency of the meatballs.

Salt (1/2 tsp)

Black pepper (1/4 tsp)

Allspice (1/4 tsp) – Don’t skip this ingredient since it packs a punch of flavor.

Nutmeg (1/4 tsp)

Garlic powder (1/2 tsp) – You can also use garlic flakes.

Onion powder (1/ tsp) – Just like with garlic, you can use onion flakes.

1 egg

Heavy cream (1/2 cup)

Unsalted butter (4 tbsp) – Try using ghee for a creamier and richer flavor.

1 white onion – You can also use yellow onion. While you can use red onion, it can have a stronger flavor.

If you want to save time, try food-prepping some chopped onions that can last for a week. That way you just grab it from a container and add it to the meals you are cooking.

Olive oil (1 tbsp) – Make sure you use regular olive oil. Extra virgin olive oil is only to use raw.

Since it has a low smoking point, cooking with extra virgin olive oil can result in rancid oil.

Beef broth (2 cups) – I recommend using homemade beef broth. However, if you don’t have the time and you are getting one from the grocery store, make sure it is made with all-natural ingredients.

Dijon mustard (1 tsp) – While I recommend using Dijon mustard, if you find it has a very strong flavor, you can use yellow mustard instead.

If you want to add some heat, you can use Hot English mustard or spicy brown mustard.

Cornstarch (1 tsp) – If you don’t have cornstarch, you can use rice flour, tapioca starch, or potato starch.

Cold water (2 tbsp)

Parsley – Use fresh parsley to add some freshness to the dish.

How to Make Keto Swedish Meatballs

Step 1. Grab a large bowl and combine the ground beef, almond flour, salt, black peppers, allspice, nutmeg, garlic powder, onion powder, egg, and 2 tbsp of heavy cream.

Step 2. Combine everything until it’s well blended. We want to make sure all of our meatballs taste the same.

Step 3. Grab a spoon and take 2 tablespoons (roughly) from the mixture. Use your hands to make 15 meatballs.  

Step 4. Take a skillet and heat it up to medium-high heat. Add 1 tbsp of butter.

Step 5. Place the chopped onions into the skillet.

Step 6. Sauté the onions until they turn golden brown. It should take roughly 6-8 minutes. Remove from the pan and set it aside.

Step 7. Add the olive oil to the skillet and cook the meatballs until they brown and cook through. Turn them occasionally to ensure even cooking, which should take around 7-8 minutes.

Once they are cooked, remove the meatballs from the pan and cover with foil to keep them warm.

Step 8. Add the remaining 3 tbsp of butter to the skillet. Once the butter starts to brown, add the rest of the heavy cream, beef broth, and Dijon mustard.

Stir well and simmer for 2-3 minutes.

Step 9. In a small bowl, combine the cornstarch with cold water. Make sure everything is well mixed, and there are no clumps.

Add this mixture to the skillet and stir until the sauce thickens. Return the meatballs to the skillet, coating them with the sauce.

Step 10. Simmer for an additional 2-3 minutes before serving. Garnish with chopped parsley.

Side Dishes for Meatballs

So, now that you’ve learned how to make my delicious Keto Swedish recipe, what can you have on the side? There are countless options that can help elevate the dish.

But, here are my favorite options to pair with this delicious treat.

• Zucchini noodles: a great pasta alternative that adds a fresh crunch.
• Cauliflower mash: it’s a creamy and satisfying side dish.
• Steamed vegetables: green beans, broccoli, and asparagus are great choices.
• Green salad: a fresh and zesty green salad can help balance the creaminess of the dish.

For those who are not following a keto lifestyle, you can add carb-based options to help balance the dish. Here are some great options you can include: pasta, mashed potatoes, quinoa, and potato wedges.

Storage and Leftovers

Once you try this recipe, you are going to want to save any leftovers (if there are any). For the leftovers, I typically store them in an airtight container in the fridge. They will stay fresh for up to 3-4 days.

When you want to have the meatballs again, reheat them gently on the stovetop or the microwave. However, I have to admit that they turn out better on the stovetop.

If you want to keep it for longer, you can also freeze the meatballs. I’ve found that the best way to place them is to set them up in a single layer on a baking sheet and freezer until they are solid.

Once they are frozen, transfer them to a zip-top freezer bag or any other freezer-friendly container. You can keep them in the freezer for up to 3 months.

Other Keto Recipes

• One Pan Cheesy Jalapeno Chicken
• Creamy Pork Chops
• Creamy Chicken with Sun-dried Tomatoes