Add international variety to your low-carb dinners with this quick and easy dish that’s mildly spiced and perfect for weeknights!
I didn’t know that non-Italian meatballs existed until I went to IKEA with my mom. We drove an hour and a half to get there, so we needed lunch before we could focus on shopping. The store’s cafeteria featured Swedish meatballs, and I ordered them just to see what they were. We both enjoyed the unfamiliar flavor profile and rich, creamy sauce. The combo of savory meat and cinnamon or nutmeg was completely novel for both of us.
Years later, I came across this keto Swedish meatballs recipe. My partner and I had recently gone low-carb, so it seemed like a good way to add some variety to our dinner repertoire. They tasted almost exactly like the dish I had had in the cafeteria with my mom! The allspice brings in those warm, cozy notes to deepen the savoriness of the garlic, onions, and beef. I like how the almond flour gives the meatballs a smoother, more consistent texture than breadcrumbs. But that sauce is the star of the show! It’s rich and buttery from the heavy cream but also bright and tangy from the Dijon mustard and Worcestershire sauce. The whole dish is just perfectly balanced and deeply satisfying.
We now make this dish a couple times a month, usually on a busy weeknight because it’s so fast to put together. I also like to serve it when my gluten-free niece comes to visit on the occasional weekend. If you’ve only ever had Italian meatballs smothered in red sauce, you’re in for a special treat with this recipe!
A brief history of Swedish meatballs
It’s believed that Swedish meatballs originated in the early 18th century. King Charles XII brought back to his homeland culinary influences from the Ottoman Empire, one of them being spiced balls of meat that went on to become a beloved Swedish comfort food. Called köttbullar in Swedish, they’re traditionally made of a mixture of beef and pork, plus breadcrumbs and egg. Warm spices like allspice and sometimes nutmeg give them a distinctive flavor. But the creamy sauce is what really sets them apart from Italian-style and other meatballs. There’s no tomato base, just the velvety, savory elements of cream, broth, Dijon mustard, and a splash of soy or Worcestershire sauce.
How do I store leftovers?
Let your keto meatballs and sauce cool completely before storage, but don’t leave them at room temp for longer than 2 hours. Store leftovers in an airtight container or resealable bag in the fridge for up to 4 days. You can also freeze these meatballs for up to 3 months, though it’s best to do so without the sauce, as cream-based sauces tend to separate from the freeze-thaw process. Thaw overnight in the fridge and reheat gently in a skillet or the microwave. Stir the sauce frequently while reheating to restore its creamy texture.
Similar recipes to try
Hungry for more low-carb meatball recipes? Check out these Keto Crock-Pot Meatballs With Tangy Dipping Sauce, these Sausage, Egg, and Cheese Breakfast Meatballs, these Buffalo Chicken Meatballs, and this recipe for Italian-style Homemade Keto Meatballs.
Keto Swedish Meatball Recipe
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup onion grated
- 1/4 cup almond flour
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon allspice
- 2 tablespoons olive oil for sautéing
For the Sauce:
- 1 cup chicken or beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons soy sauce or Worcestershire sauce optional
Instructions
Make the Meatballs:
- In a large mixing bowl, combine the ground beef, grated onion, almond flour, egg, salt, pepper, garlic powder, and allspice. Mix well until thoroughly combined. Roll the mixture into 20 small meatballs.
- In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and cook, turning every few minutes, until browned on each side and no longer pink inside, about 7-10 minutes. You may need to cook in two batches to avoid overcrowding the skillet. Transfer the meatballs to a plate while you make the sauce.
- In the same skillet, still over medium-high heat, whisk together the broth and heavy cream. Scrape up any browned bits from the skillet for extra flavor. Add the Dijon mustard and soy sauce sauce. Bring the mixture to a gentle simmer, not a full boil. Let it simmer, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon, about 6-8 minutes.
- Season to taste with salt and pepper. Add the meatballs back to the skillet to warm for another 1-2 minutes, or pour the hot sauce over the meatballs. Serve immediately.
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