Swedish Meatballs – Keto and Low Carb

Preparation

Heat a skillet sauté the onion in a little olive oil. Add a little salt and cook until translucent.  Remove from heat and set aside to cool slightly.

In a large bowl, add the eggs, parsley (reserve 1 tsp for garnish), salt, pepper, garlic salt, almond flour, nutmeg, allspice, worcestershire and onion, mix to combined. Add the ground beef and pork and mix well.

Form the meatballs (I use a cookie scoop) in uniform size and sauté the meatballs in olive oil (or other Keto-friendly oil) until well-browned. Remove the meatballs to a platter lined with paper towels as they are done.

Discard most of the fat from the skillet and return it to the heat. Add the chicken stock to deglaze the pan, then add the sour cream and heavy cream.

Add the meatballs back in and continue to simmer for 15-20 minutes or until sauce has thickened to your liking. Enjoy!

Makes 32 meatballs / 8 Servings

Serving Size: 4 Meatballs

Macros: Fat 21 grams – Protein 19 grams – Carbs 3 grams

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Swedish Meatballs - Keto and Low Carb

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Swedish meatballs are an old favorite that can be served as an appetizer or a main course. They are packed with flavor and are served with a creamy sauce that can be poured over zucchini noodles, spaghetti squash or shirataki noodles.

Course: Appetizer, Main Course

Servings: 8

Ingredients

For the meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 1/4 cup almond flour
• 1/2 medium onion, minced
• 1 teaspoon garlic salt
• 1/4 teaspoon nutmeg
• 2 eggs
• 2 tablespoons fresh Italian parsley
• 1/2 teaspoon allspice
• 1 tablespoon Worcestershire sauce
• olive oil (for sautéing)

For the sauce:

• 1 cup chicken (or beef stock)
• 1/2 cup sour cream
• 1/2 cup heavy cream
• pinch salt and fresh ground pepper

Preparation

Preparation

1. Heat a skillet sauté the onion in a little olive oil. Add a little salt and cook until translucent.  Remove from heat and set aside to cool slightly.

2. In a large bowl, add the eggs, parsley (reserve 1 tsp for garnish), salt, pepper, garlic salt, almond flour, nutmeg, allspice, worcestershire and onion, mix to combined. Add the ground beef and pork and mix well.
3. Form the meatballs (I use a cookie scoop) in uniform size and sauté the meatballs in olive oil (or other Keto-friendly oil) until well-browned. Remove the meatballs to a platter lined with paper towels as they are done.
4. Discard most of the fat from the skillet and return it to the heat. Add the chicken stock to deglaze the pan, then add the sour cream and heavy cream. Add the meatballs back in and continue to simmer for 15-20 minutes or until sauce has thickened to your liking. Enjoy!