After a trip to Ikea, home of the Swedish Meatball, I left feeling sad that they didn’t have any delicious Keto Swedish Meatballs for me.
And for all the fellow keto eaters out there.
Traditional Swedish Meatballs are delicious, but unfortunately rely on breadcrumbs AND flour for their texture and flavour – hello carbs!
In this Keto Swedish Meatballs recipe, I have made a few substitutions and amped up the flavour a bit, to create some really tasty meatballs and a Keto gravy to go with it.
I find the very traditional gravy to be a bit on the bland side. I think American gravy is often quite creamy and light in flavour, whereas I love my Keto gravy to have a more meaty and sweet flavour to it.
In my usual style I’ve pumped it up and added some other tricks to get it really flavoursome and delicious to pair beautifully with the savoury Keto Swedish Meatballs.
A note about Xanthan Gum
I use the xanthan gum to thicken the sauce up without the need for flour or corn starch.
If you aren’t familiar with Xanthan Gum, it’s a vegetable gum that gives things a sort of gooey texture.
I bought one bag when I first started keto and am not even a quarter of the way through. If you don’t have xanthan gym or don’t want to buy it, then just leave it out. It just means the Keto Gravy will be a little thinner – no problem!
And I cook a LOT.
This stuff will last you forever.
Don’t forget the Keto Cauliflower Mash
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!
Enjoy these Keto Swedish Meatballs immediately, piping hot or warmed up the next day.
SAVE KETO SWEDISH MEATBALLS TO PINTEREST FOR LATER
If you love meatballs like me, check out these other winners – the kids love them!
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.