I love how these meatballs deliver all the classic Swedish flavors without the heaviness of traditional breadcrumbs or flour-based sauces. The warm spices blend beautifully with the creamy sauce, and the meat stays juicy and tender. It’s a cozy, satisfying dish I enjoy making for weeknights or special family meals.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the sauce: 2 tablespoons butter ½ medium onion chopped 1 teaspoon Better than Bouillon Beef 2 teaspoons Worcestershire sauce 1 teaspoon Dijon 1 cup heavy whipping cream ¼ cup sour cream salt and pepper to taste
For the meatballs: 1 ½ pounds lean ground beef 1 cup fine almond flour 1 large egg 2 teaspoons minced garlic Pinch allspice ¼ teaspoon nutmeg 2 tablespoons heavy whipping cream salt and pepper to taste 2 tablespoons olive oil
Directions
I start by adding the ground beef, almond flour, egg, garlic, allspice, nutmeg, heavy cream, and salt and pepper to a mixing bowl. I knead everything together until well combined, then form the mixture into evenly sized meatballs.
I heat olive oil in a skillet over medium-high heat and sear the meatballs on all sides until they reach the doneness I prefer. I remove them from the skillet and set them aside.
I wipe out the skillet and melt the butter over medium heat. I add the onions and sauté until softened. I stir in the bouillon, Dijon, and Worcestershire sauce. I whisk in the heavy cream and let the sauce simmer until it thickens. I season it with salt and pepper, then stir in the sour cream until smooth.
I return the meatballs to the skillet and toss them in the creamy sauce before serving.
Servings and Timing
This recipe serves 6. Prep time is 10 minutes, cook time is 30 minutes, and total time is 40 minutes.
Variations
I sometimes mix ground beef with ground turkey or ground lamb for a different flavor profile. For deeper warmth, I add a pinch of smoked paprika. When I want a richer sauce, I increase the sour cream slightly or let the sauce simmer longer. I also love serving these meatballs over cauliflower mash or sautéed cabbage.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the meatballs in a skillet over low heat, adding a splash of cream if the sauce thickens. They also freeze well for up to 2 months; I thaw overnight before reheating gently on the stovetop.
FAQs
Can I bake the meatballs instead of pan-frying?
Yes, I bake them at 400°F for 15–20 minutes, then add them to the sauce.
How do I keep the meatballs tender?
I avoid overworking the mixture and make sure they don’t overcook.
Can I make the sauce thicker?
Yes, I simmer it longer or add a touch more sour cream.
Can I prepare the meatballs ahead of time?
Absolutely—I shape them earlier in the day and refrigerate until cooking.
Can I use ground chicken?
Yes, though I add a bit more cream to keep them moist.
Why did my sauce separate?
The heat may have been too high when adding sour cream; I lower the heat and mix gently.
Can I add mushrooms?
Yes, sautéed mushrooms work beautifully with the creamy sauce.
Is Worcestershire sauce keto-friendly?
Yes, the small amount used here fits well within keto guidelines.
Can I double the sauce?
I often do, especially if serving with vegetables or cauliflower mash.
Can I freeze the meatballs?
Yes, both uncooked and cooked meatballs freeze well.
Conclusion
I love how these Keto Swedish meatballs combine tender spiced meat with a luxuriously creamy sauce, all while staying low-carb. It’s an easy, comforting dish that brings classic flavors to the table in a lightened-up way I never get tired of making.
Tender keto-friendly Swedish meatballs made with almond flour and warm spices, simmered in a rich, creamy, low-carb gravy. Comforting, flavorful, and perfect for weeknight dinners.
Ingredients
For the sauce:
2 tbsp butter
1/2 medium onion, chopped
1 tsp Better than Bouillon Beef
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 cup heavy whipping cream
1/4 cup sour cream
Salt and pepper, to taste
For the meatballs:
1 1/2 lbs lean ground beef
1 cup fine almond flour
1 large egg
2 tsp minced garlic
Pinch allspice
1/4 tsp nutmeg
2 tbsp heavy whipping cream
Salt and pepper, to taste
2 tbsp olive oil
Instructions
In a mixing bowl, combine the ground beef, almond flour, egg, garlic, allspice, nutmeg, heavy cream, salt, and pepper. Knead gently until combined and form into meatballs.
Heat olive oil in a skillet over medium-high heat. Sear the meatballs on all sides until browned and cooked to your preference. Remove and set aside.
Wipe out the skillet and melt the butter over medium heat. Add the chopped onion and sauté until softened.
Stir in the bouillon, Worcestershire sauce, and Dijon mustard. Whisk in the heavy cream and simmer until slightly thickened.
Season with salt and pepper, then stir in the sour cream until smooth.
Return the meatballs to the skillet and coat them in the creamy sauce. Simmer briefly before serving.
Notes
Mix ground beef with turkey or lamb for different flavor profiles.
Add smoked paprika for extra warmth.
Simmer the sauce longer or add more sour cream if you prefer it thicker.
Delicious served over cauliflower mash or sautéed cabbage for a full keto meal.
Add a splash of cream when reheating if the sauce thickens too much.
