Print
Keto Swedish Meatballs | Meatballs with Pork Rinds | Low Carb Meatballs | Keto Meatballs | Keto Recipe | Keto Dinner #keto #ketomeatballs #ketorecipe

Keto Swedish Meatballs


  • Author: Michelle Goth
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 24 meatballs
  • Method: Stovetop

Description

Keto Swedish Meatballs are made keto friendly by making some smart swaps to the traditional ingredients! Tender meatballs in a delicious creamy sauce!


Ingredients

  • 4-5 tablespoons of butter
  • 1 chopped white onion
  • 1 pound of lean ground beef 
  • 1/2 cup of crushed pork rinds – 
  • 2 teaspoons Salt, divided
  • 1/4 teaspoon ground Pepper
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon of Garlic powder
  • 1 egg
  • 1/2 cup heavy cream
  • 2-4 tablespoons of olive oil
  • 2 cups beef broth
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons Arrow root powder or xantham gum
  • 3 tablespoons of water
  • Fresh parsley for garnish

 


Instructions

  1. Add ground beef, crushed pork rinds, 1 teaspoon of salt, spices, egg, and 2 tablespoons of heavy cream into a large bowl. Gently fold ingredients together.
  2. Roll about 1 ½ tablespoons of ground beef mixture into a ball, repeat with remaining ground beef mixture. You should be able to make about 24 meatballs. Set meatballs aside.
  3. Melt butter in a large skillet over medium to medium high heat. Add in onions and a teaspoon of salt. Cook onions, stirring occasionally until softened, about 5 minutes. 
  4. Remove onions from the pan, but leave remaining butter.
  5. Add olive oil to the same skillet and then add in meatballs. Brown meatballs on all sides over medium high heat. Then, lower heat to medium/medium low and cover pan. Every 3-4 minutes, rotate meatballs until they are cooked through. Total time can take between 10-20 minutes, depending on how thick you made your meatballs.
  6. Remove meatballs from pan once cooked through.
  7. Return skillet to medium high heat. Add in broth, mustard, and remaining heavy cream. Stir well, then allow to simmer for 2-3 minutes.
  8. While sauce is simmering whisk together water and xantham gum/arrowroot. in a small bowl. It will form a very loose paste. 
  9. Gently pour the paste to the pan and whisk quickly to keep lumps from forming.
  10. Lower heat to medium low and continue to cook the sauce for 5 minutes, or until it is thickened.
  11. Return your cooked onions and meatballs to skillet, and cover meatballs with the sauce. Gently simmer the meatballs and sauce together until the meatballs are reheated. 
  12. Sprinkle with parsley or fresh herbs and serve.

 

emailoptinheader-popup

shares