If you want a different take on meatballs, try these Swedish-style ones. Three meatballs deliver about 20 g protein, 43 g fat, and 4 g net carbs. They’re keto-friendly, high in protein, and gluten-free.
I enjoy Swedish cooking for its clean techniques and bold, comforting flavors. Simple recipes like meatballs are elevated with warm spices and a creamy sauce that make every bite memorable.
These keto Swedish meatballs strike a balance between homey comfort and a slightly exotic spice profile. When I crave a rich, satisfying dinner, this is often what I make.
Traditional Swedish meatballs use breadcrumbs and potatoes, which aren’t ideal for low-carb diets. With a few simple swaps, you can keep the texture and deep flavor while keeping this dish keto-friendly.
One easy change is swapping breadcrumbs for almond flour. It helps the meatballs hold together while staying moist and low in carbs.
Featured Comment
From Logan: “Wow, so good!!! Rich, satisfying flavor that I love from Swedish meatballs. Fills you up quickly too!! This one’s going in my saved recipes ❤️”
Table of Contents
- Ingredients and Substitutes
- How to Make Keto Swedish Meatballs
- What I Serve with These Meatballs
- My Storage Tips
- Reheating from Frozen
- My Other Keto Recipes
- Keto Swedish Meatballs Recipe
Ingredients and Substitutes
Ground beef (1 lb) – Use a semi-lean grind for good flavor and moisture. You can also use ground pork, turkey, or a plant-based alternative if desired.
Almond flour (1/4 cup) – Almond flour keeps the meatballs tender. Avoid substituting coconut flour, which is much drier and will change the texture.
Salt (1/2 tsp)
Black pepper (1/4 tsp)
Allspice (1/4 tsp) – A small amount adds the warm, classic Swedish note.
Nutmeg (1/4 tsp)
Garlic powder (1/2 tsp) – Garlic flakes work too.
Onion powder (1/ tsp) – Onion flakes are an acceptable swap.
1 egg
Heavy cream (1/2 cup) – Divided between the meat mixture and the sauce for creaminess.
Unsalted butter (4 tbsp) – Ghee is a good option for a slightly richer flavor.
1 white onion – Finely chopped; yellow onion is fine, red onion will be stronger.
Prep-ahead tip: chop onions in advance and store in an airtight container for up to a week to save time.
Olive oil (1 tbsp) – Use regular olive oil for cooking; reserve extra virgin olive oil for dressings and finishing.
Beef broth (2 cups) – Homemade is best, but choose a natural store-bought broth if needed.
Dijon mustard (1 tsp) – Adds depth; use yellow mustard if Dijon is too sharp, or spicy mustard for heat.
Cornstarch (1 tsp) – For a low-carb alternative, use xanthan gum (very small amount) or arrowroot if preferred; rice flour, tapioca, or potato starch will also thicken but increase carbs.
Cold water (2 tbsp)
Parsley – Fresh parsley for garnish brightens the dish.
How to Make Keto Swedish Meatballs
Step 1. In a large bowl, combine ground beef, almond flour, salt, black pepper, allspice, nutmeg, garlic powder, onion powder, egg, and 2 tbsp heavy cream.
Step 2. Mix thoroughly so the seasonings are evenly distributed.
Step 3. Scoop about 2 tablespoons of mixture and shape into 15 even meatballs by hand.
Step 4. Heat a skillet over medium-high and add 1 tbsp butter.
Step 5. Add the chopped onion and sauté until golden brown, about 6–8 minutes. Remove and set aside.
Step 6. Add olive oil to the skillet and brown the meatballs, turning so they cook evenly, about 7–8 minutes. Transfer to a plate and tent with foil to keep warm.
Step 7. Add the remaining 3 tbsp butter to the skillet and return the cooked onion. When the butter browns slightly, stir in the remaining heavy cream, beef broth, and Dijon mustard. Simmer for 2–3 minutes.
Step 8. Whisk cornstarch with cold water until smooth, then stir into the sauce and simmer until it thickens. Return the meatballs to the skillet, coat with sauce, and simmer another 2–3 minutes.
Step 9. Garnish with chopped parsley and serve hot.
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What I Serve with These Meatballs
These meatballs pair well with many low-carb sides. Here are my favorites:
- Zucchini noodles – a light, fresh pasta substitute.
- Cauliflower mash – creamy and comforting, similar to mashed potatoes.
- Steamed vegetables – green beans, broccoli, or asparagus add color and crunch.
- Green salad – a bright, acidic salad cuts through the richness of the sauce.
If you’re not following keto, serve these with pasta, mashed potatoes, quinoa, or roasted potato wedges for a more traditional meal.
My Storage Tips
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave; reheating on the stovetop with a splash of beef broth keeps the meatballs juicier.
To freeze, spread cooked meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag or container and keep up to 3 months.
Reheating from Frozen
Thaw frozen meatballs in the fridge overnight. Reheat in a skillet over low heat with a splash of beef broth to prevent drying and refresh the sauce.
My Other Keto Recipes
- One Pan Cheesy Jalapeno Chicken
- Creamy Pork Chops
- Creamy Chicken with Sun-dried Tomatoes
Keto Swedish Meatballs
Cals: 486 Protein: 20 Carbs: 5.4 Fat: 43
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Ingredients
- 1 lb ground beef
- 1/4 cup almond flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp garlic powder
- 1/ tsp onion powder
- 1 egg
- 1/2 cup heavy cream divided
- 4 tbsp unsalted butter divided
- 1 medium white onion finely chopped
- 1 tbsp olive oil
- 2 cups beef broth
- 1 tsp Dijon mustard
- 1 tsp cornstarch
- 2 tbsp cold water
Garnish
- Parsley chopped
Instructions
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Add ground beef, almond flour, salt, black pepper, allspice, nutmeg, garlic powder, onion powder, egg, and 2 tbsp heavy cream to a large bowl. Combine well using a spoon or your hands. Using your hands, roll up 15 meatballs.
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Heat a skillet over medium-high. Add 1 tbsp butter and the onion. Sauté until caramelized, about 6–8 minutes. Remove and set aside.
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Add olive oil to the skillet and brown the meatballs, turning so they cook evenly, about 7–8 minutes.
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Remove meatballs to a plate and tent with foil to keep warm.
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Add the remaining 3 tbsp butter to the skillet and return the cooked onion. Let it brown slightly, then add the rest of the heavy cream, beef broth, and Dijon mustard. Stir and simmer 2–3 minutes.
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Whisk cornstarch with cold water until smooth, stir into the skillet, and simmer until the sauce thickens.
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Return the meatballs to the skillet, coat with sauce, and simmer 2–3 more minutes. Garnish with chopped parsley and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.