Low Carb Swedish Meatballs

One of the reasons this easy low carb Swedish meatballs recipe works so well is that the meatballs stay tender and flavorful without needing traditional breadcrumbs. Using a richer sauce and gently simmering the meatballs helps keep everything creamy and comforting instead of dry.

Another thing I appreciate about them is how well they reheat for leftovers. The creamy gravy thickens beautifully while the flavors are just as delicious the next day, kind of like keto pizza soup.

Items and Substitutions

• Better than Bouillon Beef: If you need these keto meatballs with creamy gravy to be gluten-free, make sure to use an appropriate bouillon and Worcestershire sauce.
• Heavy whipping cream: This gives the sauce its rich taste and texture, but know that any cream can work here.
• Pork rind crumbs: Pork rind crumbs act as a low-carb binder, replacing traditional breadcrumbs, so you do need them.
• Sour cream: In a pinch, Greek yogurt can be used instead for the same kind of tang.
• Ground beef: The leaner the beef, the less grease you’ll have. Other ground meats can be used too.

See the recipe card for full information on ingredients and quantities.

Flavors To Try

Below are a few ways to adapt the Swedish meatballs without breadcrumbs to change up the flavors if you’re bored.

• Spice it Up: Add a pinch of red pepper flakes to the meatball mixture for a touch of heat. You could also experiment with other spices like smoked paprika or cumin.
• Cheese: Mix in some grated Parmesan or mozzarella cheese into the meatball mixture for added flavor.
• Mushroom Cream Sauce: Sauté sliced mushrooms along with the onions for a delicious mushroom cream sauce.
• Wine Sauce: Add a splash of dry red or white wine after sautéing the onions for a more complex sauce. Let it reduce slightly before adding the cream.

How To Make Low Carb Swedish Meatballs

Step 1: Add the ground beef, pork rind crumbs, egg, minced garlic, allspice, nutmeg, whipping cream, and salt and pepper to taste to a mixing bowl, and knead until well combined before portioning it into meatballs.

Step 2: Heat the olive oil in a skillet over medium-high heat. Sear the meatballs evenly on all sides. Remove and set aside.

Step 3: Melt the butter and sauté the onions until softened, then stir in the bouillon, Dijon, Worcestershire sauce, and heavy cream. Simmer until thickened before mixing in the sour cream and seasoning to taste.

Step 4: Return the meatballs to the skillet and toss to coat in the sauce before serving.

Helpful Hints

• Don’t overcrowd the pan. If you overcrowd the pan when searing the meatballs, they will steam instead of sear, resulting in a less flavorful crust.
• Adjust the sauce thickness. If the sauce is too thick, add a little broth or cream to thin it out. If it’s too thin, simmer it uncovered for a few minutes to reduce it.
• Make it ahead of time! These meatballs can be made ahead of time and reheated later. This is a great option for meal prep or busy weeknights.
• Sear for flavor, not necessarily fully cook: The searing step is primarily to develop flavor on the outside of the meatballs. They don’t need to be fully cooked through at this point, as they’ll finish cooking in the sauce. This helps prevent them from drying out.

How To Store Them

In the fridge: To store leftover Keto Swedish Meatballs, first let them cool completely to room temperature. Then, transfer them to an airtight container, making sure the sauce covers the meatballs to prevent them from drying out. Store the container in the refrigerator for up to 3-4 days.

Reheating in a skillet: You can gently reheat them in a skillet over medium-low heat, adding a splash of broth or water if the sauce has thickened too much.

Microwaving: Alternatively, you can microwave them for a minute or two, but be careful not to overheat them, as this can make the meatballs tough. Microwaving is faster, but the skillet method often yields better results in terms of texture.

How To Enjoy Them

This creamy, keto Swedish meatballs recipe pairs perfectly with simple sides that soak up the creamy gravy and turn them into a cozy, satisfying meal. Below are a few ways to serve them:

• Serve them over cauliflower mash, cauliflower rice, or zucchini noodles for an easy low-carb comfort food dinner.
• Add roasted broccoli, green beans, asparagus, or a strawberry spinach salad with lemon dressing.
• These meatballs also work well as party appetizers served with toothpicks or as meal prep since the creamy sauce reheats beautifully throughout the week. Pair them with Kentucky beer cheese for a fun spread.

Low Carb Swedish Meatballs FAQs

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Can I use something other than pork rind crumbs?

Yes, while pork rind crumbs are a popular keto-friendly binder, you can substitute almond flour or finely grated Parmesan cheese. Keep in mind that the texture and flavor might slightly differ depending on the substitute you choose. If using almond flour, you might need slightly less as it absorbs moisture differently than pork rinds. Parmesan cheese will add a cheesy flavor to the meatballs.

How do I prevent my meatballs from being dry?

The key to moist meatballs is to avoid overmixing the meat mixture. Overmixing develops the gluten in the meat, which can make the meatballs tough. Mix just until the ingredients are combined. Also, ensure you sear the meatballs over medium-high heat to develop a crust and lock in juices, and don’t overcook them. They will finish cooking in the sauce. The addition of heavy cream to the meatball mixture also helps keep them moist.

Can I freeze these meatballs?

Yes, you can freeze Keto Swedish Meatballs, either cooked or uncooked. For uncooked meatballs, arrange them on a baking sheet lined with parchment paper and freeze them until solid. Then, transfer them to a freezer bag or airtight container. For cooked meatballs, let them cool completely before freezing them in a freezer bag or airtight container, ideally with some of the sauce. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

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If you tried this Keto Swedish Meatball Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!