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These Swedish Meatballs are a classic comfort food in an easy to make, Low Carb and Keto friendly version!
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.
These Low Carb meatballs have such great flavor and you can freeze leftovers for later, they reheat beautifully!
How to Make Swedish Meatballs
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 of salt and fresh ground pepper
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. Serve over zucchini noodles, spaghetti squash, cauliflower rice or they are also great all on their own! Store leftovers in the fridge for a few days or freeze.
More Keto and Low Carb ground beef recipes…
Poblano & Cheese Stuffed Meatloaf
Picadillo
Baked Italian Meatballs
Instant Pot No-Bean Chili
Baked Southwest Skillet
Swedish Meatballs - Keto and Low Carb
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
- 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!
Hi there,
I made these and they were great! I loved them. I want to enter them in my Carb Manager, but it doesn’t say what the serving size is. Is it 4 meatballs?
Thanks,
Maggie
Hi Maggie,
Glad to hear that you enjoyed them and yes, a serving is about 4 meatballs or so, depending on the size you make them.
These were so good! I made the meatballs ahead of time and froze them uncooked. When ready to use them for a meal, I put the sauce ingredients in a crockpot along with the meatballs and cooked on low for 7 hours. I thickened the sauce with some xantham gum before serving. Turned out great!
Hi Joanna,
Great idea to prep them in advance as you did, I love it! I’m glad you enjoyed them, thanks for letting me know 🙂
Is he heavy whipping cream ok, and would prokrinds be a good substitute from the almond flower or is this best. Can’t wait to make these 😋
Is he heavy whipping cream ok, and would prokrinds be a good substitute from the almond flower or is this best. Can’t wait to make these ?
Hi Ajone,
Yes, absolutely you can use heavy whipping cream! Personally I prefer using the almond flour because pork rinds are a much stronger flavor. But I actually love to use a combination of the two in my recipes that require breading. I hope you enjoy them, let me know how it goes!
Where does the 1 gram of sugar come from?
From the sour cream and a little from the almond flour.