Healthy dinners to kickstart your weight loss
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Do you love Ikea meatballs? Then you'll love these Keto Swedish Meatballs. These juicy meatballs are full of lots of yummy flavors. They're seasoned with warming allspice and smothered in a dreamy, creamy gravy. Your taste buds will be on cloud nine - and so will your waistline. That's because they contain less than 3 grams of net carbs per serving. So they're both chef and personal trainer approved.
Can you bind meatballs with almond flour?
You sure can! Almond flour Works well as a binder, and the almond flour doesn't leave an almond "taste."
What can I use instead of breadcrumbs for keto meatballs?
There are so many low-carb options for breadcrumbs. These include almond flour, ground pork rinds, keto bread crumbs, crushed nuts, and psyllium husk.
What's the difference between meatballs and Swedish meatballs?
There are a couple of differences between meatballs, aka Italian meatballs, and Swedish meatballs. For starters, Swedish meatballs tend to be smaller than Italian meatballs. Also, Swedish meatballs use warm spices like nutmeg and allspice, while Italian meatballs use garlic and Parmesan. Finally, Swedish meatballs tend to be served in a creamy gravy made with sour cream/heavy cream and beef broth, while Italian meatballs tend to be served with marinara sauce.
Can you eat Swedish meatballs on keto?
You can't eat your classic Swedish meatballs on keto. That's because traditional Swedish meatballs contain breadcrumbs and gravy thickened with flour. However, you can make Swedish meatballs keto-friendly with a few little tweaks.
- 1 pound Ground Beef
- 1 Onion, minced
- 1/4 cup Almond Flour
- 1 Egg
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon All Spice
- 1/4 teaspoon Rosemary
- 2 tablespoons Olive Oil
For Cream Sauce:
- 1 cup Beef Stock
- 3/4 cup Heavy Cream
- 1 teaspoon Dijon Mustard
- Salt & Pepper to taste
- Chopped Parsley or other Fresh Herbs for garnish (Optional)
Mix well in a large bowl, add ground beef, onion, almond flour, egg, salt, pepper, garlic powder, spice, and rosemary.
Using the ground beef mixture, form 20 small meatballs.
Add meatballs once the oil is hot, turning every few minutes until brown and cooked through. Then transfer to a plate and cover with aluminum foil.
Add beef stock and heavy cream to the skillet over medium-high heat. Whisk well.
Add Dijon mustard and bring to a simmer. Simmer until sauce thickens.
Once the sauce has thickened, add salt and pepper to taste, mixing well.
Add meatballs and simmer for 2 minutes. Garnish with fresh parsley. Serve with cauliflower mash.
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