Keto Swedish Meatballs

Swedish meatballs, also known as köttbullar, are pure comfort food. Think tender meatballs, creamy gravy, and bold flavors. Traditionally, they’re served with mashed potatoes and lingonberry jam. But what if you’re following keto? No worries—this recipe keeps all the classic goodness while ditching the carbs. It’s rich, satisfying, and super easy to make. Perfect for weeknight dinners or impressing guests. Ready to dig in? Let’s get started!

Quick Recipe Snapshot

• Prep Time: Just 40–45 minutes
• Servings: Makes enough for 4 hungry folks (about 20–24 meatballs)
• Skill Level: Totally doable—even if you’re a beginner
• What You’ll Need:
• A big mixing bowl
• A skillet or frying pan
• Baking sheet (if oven-baking is your thing)
• Whisk
• Measuring tools (yes, eyeballing is tempting, but let’s stay precise)

Planning Ahead?

Good news! You can prep these meatballs in advance. Roll them out and refrigerate for up to 24 hours before cooking. Or cook them fully, freeze, and reheat when needed. The creamy sauce? Best when fresh, but it stores well in the fridge for 2–3 days.

What You’ll Need

For the Meatballs:

• 1 lb ground beef – A mix of lean and fatty beef works best for juicy meatballs.
• 1/4 tsp each of allspice and nutmeg (optional) – Adds that cozy, traditional flavor.
• 1/2 tsp sea salt and 1/4 tsp black pepper – Because seasoning is everything.
• 1 large egg – The glue that holds it all together.
• 1/4 cup heavy cream – For moisture and richness.
• 3 tbsp grated onion (optional) – A little sweetness and depth.
• 2 tbsp olive oil – For frying up golden, flavorful meatballs.

For the Sauce:

• 2 tbsp unsalted butter – The base for creamy magic.
• 1 cup beef bone broth – Rich and hearty (chicken broth works in a pinch).
• 1/2 cup heavy cream – Because we’re going full keto luxury.
• 4 oz cream cheese (cut into chunks) – Thickens the sauce and gives a tangy twist.

Simple Swaps:

• Breadcrumb Alternatives: Almond flour or crushed pork rinds to keep it low-carb.
• Dairy-Free Option: Use coconut milk instead of heavy cream (adds a subtle coconut vibe).

How to Make It

Here’s the plan, step by step:

1. Mix Those Meatballs

In a big bowl, combine the beef, seasonings, grated onion, cream, and egg. Mix gently—overmixing can make your meatballs dense. You’re aiming for light and tender.

2. Shape ’Em Up

Roll the mixture into 1-inch balls. Uniform size = even cooking. Not a fan of sticky hands? Lightly oil your palms before rolling.

3. Cook Time!

• For Frying: Heat olive oil in a skillet over medium-high heat. Brown the meatballs in batches (3–4 minutes per side). Once done, set them aside and cover with foil to keep warm.
• For Baking: Preheat your oven to 375°F. Bake the meatballs on a lined baking sheet for about 20 minutes, or until they’re golden and cooked through.

4. Make That Sauce

Let’s talk about the sauce—because it’s the real star here. After frying, wipe out any excess oil from the skillet but keep those browned bits (flavor bombs!).

• Melt the butter over medium heat. Add beef broth and heavy cream. Whisk as it comes to a boil, then lower to a simmer. Let it reduce for 10–12 minutes until it thickens.
• Stir in cream cheese, letting it melt into silky smooth perfection. Too thick? Add a splash of broth or cream to loosen it up.

5. Bring It All Together

Add the cooked meatballs back into the skillet. Toss gently to coat them in that dreamy sauce. Let everything simmer together for 5 more minutes. Done!

Ways to Make It Your Own

Dietary Tweaks:

• Dairy-Free: Use coconut or almond milk and dairy-free cream cheese.
• No Gluten? This recipe is naturally gluten-free—nothing to worry about.

Spice It Up:

• Want bolder flavors? Add more nutmeg and allspice.
• Craving heat? Toss in a pinch of cayenne.

Everyday vs. Fancy:

• Everyday: Keep it simple with just ground beef and skip extra spices.
• Feeling Fancy? Mix in some ground pork, and garnish with parsley or dill for a pop of color.

Serving & Storing Tips

What to Serve It With:

• For a keto-friendly meal, try cauliflower mash or zucchini noodles.
• Add roasted veggies like asparagus or broccoli for a nutritious side.

Leftovers?

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze cooked meatballs (without sauce) for up to 3 months. Reheat as needed!

Reheating 101:

Use the stovetop and warm everything over low heat. Add a little broth or cream to refresh the sauce. Avoid microwaving—it can make the sauce separate.

These Keto Swedish Meatballs are a total crowd-pleaser. Rich, creamy, and packed with flavor, they’ll quickly become a dinner favorite. Whether you’re meal prepping or enjoying them fresh, this low-carb dish delivers every time. Give it a try tonight—you might just forget you’re eating keto!

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