Traditional Swedish Meatballs are delicious, but unfortunately rely on both breadcrumbs and flour for their texture and flavour! In this Keto Swedish Meatballs recipe, I have made a few simple substitutions and amped up the flavour a bit, to create some really tasty meatballs and gravy.
I find the very traditional gravy to be a bit on the bland size, so like usual I have added some other tricks to get it really flavoursome and delicious.
This is of course perfect served with my ultimate creamy Keto Cauliflower Mash. Using a food processor, blend that cauliflower to puree perfection!
This recipe also uses beef stock to give the gravy a really rich flavour. In an ideal world, we would all make our own, but if you don’t then use a good quality one and check the ingredients for no hidden nasties – ie. not bullion cubes!
Keto Swedish Meatballs
Delicious, succulent spiced meatballs in a creamy and hearty gravy - the perfect winter warmer! Using xantham gum makes a thick sauce - you can omit but will have a much thinner sauce.
- 500 grams beef mince
- 1 tablespoon dried parsley
- 1/4 teaspoon all spice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 brown onion very finely diced or grated
- 25 grams butter
- 50 grams butter
- 1.5 cups beef stock
- 1/2 cup heavy whipping cream
- 1/2 cup sour cream
- 2 tablespoons worcestshire sauce
- 1/2 tablespoon dijon mustard
- 1/2 teaspoon salt more to taste
- 1/4 teaspoon pepper more to taste
- 1 teaspoon xantham gum
In a mixing bowl, combine all meatball ingredients excluding butter. Combine with your hands, working the spices and onion through the meat and massaging it well to help melt the fat through the meat. The more you massage, the better they stay together!
Roll the minced beef into meatballs, making around 20 large or 25 smaller balls. In a large frying pan, melt the 25 grams of butter over medium heat until just starting to foam, then add the meatballs.
Cook for 5 - 6 minutes, turning gently and basting with the melting butter on all sides. Once browned, set the meatballs aside.
Add to the frying pan (without cleaning), the remaining 50 grams of butter and melt down, scraping up any meaty scraps on the bottom of the pan.
Add the beef stock, cream, sour cream, worcestshire sauce, dijon mustard and salt and pepper. Stir to combine and taste for additional seasoning.
Once it has reached a low simmer, scoop out 3 tablespoons of the gravy into a small bowl and whisk in the xantham gum. Combining with warm and fatty liquids helps it dissolve evenly.
Return this xantham gum mixture back to the pan, then add the meatballs back in and baste with the gravy. Let simmer for 10 - 15 minutes until the meatballs are cooked through and sauce thickened to your liking.
Serve immediately with cauliflower mash.