Keto Swedish Meatballs
A comfort food classic made keto friendly. These keto Swedish meatballs have all the creamy flavour of your much loved favourite but made low carb. Delicately spiced with warming nutmeg and allspice with the addition of a little coconut aminos to add a nice subtle sweetness to complement the rich cream.
Servings: 4
Calories: 482kcal
Ingredients
- 9 oz lean ground beef 250g
- 9 oz ground pork 250g
- 1 small yellow onion very finely chopped (60g)
- 2 garlic cloves minced
- 3 tablespoon parsley chopped (11g)
- 1 medium egg
- 1 tablespoon coconut flour
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 tablespoon olive oil
SAUCE
- 3 tablespoon unsalted butter
- 1.5 cups beef or chicken broth
- ½ cup heavy cream
- 1 teaspoon xanthan gum or ground chia
- ¼ teaspoon dijon mustard
- Salt and pepper to taste
- 1 tablespoon coconut aminos
- Good pinch of nutmeg and allspice to taste
Instructions
- In a mixing bowl, add the beef, pork, onion, garlic, parsley, egg, coconut flour, salt and spices. Mix to combine and roll into meatballs.
- In a large non-stick pan, heat the olive oil and fry the meatballs on a medium heat until browned on all sides. About 5 - 6 minutes. Note: It’s best to do this in two batches so as not to overcrowd the pan and so the meatballs cook evenly. Remove the meatballs from the pan..
- Add the butter to the skillet. Once you see bubbles, add the xanthan gum or ground chia and whisk using a hand whisk to combine. Add the stock/broth and the rest of the sauce ingredients and whisk again. Last, whisk through the cream.
- Cook for about two minutes, then add the meatballs back into the pan and cook for a further 6 - 8 minutes until the sauce has thickened up and the meatballs are cooked through.
Notes
Net carbs: 3.3g per serve. Makes 4 servings.
Top with 2 tablespoon fresh chopped parsley.
Serve over cauliflower mash, cauliflower rice, zucchini noodles or steamed low carb vegetables like green beans and broccoli.
For a dairy-free version, use coconut cream instead of the heavy cream.
Substitutions for the coconut flour: 3 tablespoons almond flour or 3 tablespoons crushed pork rinds.
Storage: Fridge in an airtight container for up to 4 days or freezer for 3 months.
Nutrition
Calories: 482kcal | Total Carbohydrates: 4.9g | Protein: 28.6g | Fat: 38.4g | Saturated Fat: 19.9g | Fiber: 1.5g | Sugar: 2g