These gluten free and keto Swedish meatballs are a terrific spinoff of a family recipe. Think juicy and incredibly flavorful meatballs, bathed in a creamy and luscious gravy!
Gluten Free & Keto Swedish Meatballs 🇸🇪
A Family Recipe!
This is a keto spinoff of a traditional family recipe for Swedish meatballs (not my family, we’re Dutch/Mexican!… but a friend’s grandmothers recipe). And let me tell you that it’s as legit as they come.
Always a plus is that they’re easy-peasy to whip up and they make epic leftovers. Oh, and our (actually good!) mashed cauliflower comes highly suggested for these guys!
And yup, these are essentially ‘IKEA meatballs‘! But, perhaps unsurprisingly, they’re much (much!) better when homemade.
As you know, meatballs traditionally employ breadcrumbs for best texture… so to keto-fy these Swedish meatballs you’ve got a few options:
- actual keto breadcrumbs via our soft ‘n fluffy sandwich bread. Works great… though obviously not too practical, and you may not want to transform your hard work into crumbs…!
- crushed pork rinds! these work surprisingly well in lie of bread crumbs… as in very little discernible difference! Only thing is the meatballs are slightly more fragile. In terms of brands (a very frequent qs), I like the Epic salt & pepper ones (I don’t know why they have such horrible reviews on Amazon… I’m Mexican and like them quite a bit!).
- simply throw in some almond flour! This is what I did this time around and it worked the charm. I found the almond flour to add a lovely depth of flavor, but they were quite a bit more fragile than with pork rinds (but tbh I didn’t find it to be a biggie at all!).
Gluten Free & Keto Swedish Meatballs
These gluten free and keto Swedish meatballs are a terrific spinoff of a traditional family recipe. Think juicy and incredibly flavorful meatballs, bathed in a creamy and luscious gravy!
- 4 tablespoons grass-fed butter divided
- 1 medium white onion finely copped
- 500 g ground beef chuck works great!*
- 1/4 cup almond flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1 egg lightly beaten
- 1/2 cup heavy cream divided
- extra virgin olive oil for cooking
- 1-2 cups beef broth to taste**
- 1 teaspoon Dijon mustard
- 1/2-1 teaspoon arrowroot powder or 1/4 tsp konjac (glucomannan) powder
Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion, a pinch of salt, and sauté until it just begins to caramelize (6-8 minutes). Remove from heat and set aside to cool.
Add the ground meat, almond flour, salt, spices, cooked onion, egg and 2 tablespoons of heavy cream to a large bowl. Mix everything thoroughly together using your hands and form into rounds (either 20 small-is ones or 14 large).
Heat up a touch of olive oil in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You'll want to turn them around a few times so they cook evenly. Transfer to a plate and cover with foil while you make the sauce.
Add the remaining butter to the skillet and cook until it begins to brown (don't clean the meatball remnants as they add the flavor to the sauce!). Add in the broth, remaining heavy cream and mustard to deglaze the pan. Allow to simmer for a couple minutes and make a slurry out of your thickener of choice (i.e. mix it with a couple tablespoons of cold water prior to adding it to avoid clumping). Continue to simmer until the sauce just begins to thicken and taste for seasoning.
Add the meatballs back into the skillet, simmer for a couple more minutes and serve right away (think over a bed of mashed cauliflower!).
* Or feel free to do half ground chuck half ground pork!
**A few of you have had issues with reducing the sauce (i.e. cooking it down so it doesn't end up too thin). So start with 1 cup and add to taste!