Keto Swedish Meatballs are a satisfying and fun meal that even the kids will love. This low carb recipe has indulgent flavors and is one that every cook should have in their repertoire. Make this once, and the whole family will agree - it is always a welcome addition to the dinner table.
Meatballs are always a hit at our house. They are easy to whip up (especially when you get the kids to help form them), and they are great leftover.
I love anything creamy, so it is no surprise that I have always been a fan of Swedish meatballs. When I went low carb, I knew I had to find a way to make Swedish Meatballs Keto.
Ingredients for Making Keto Swedish Meatball Recipe
- Ground Beef - I used 80/20 ground beef, but you can use any kind you like.
- Parmesan - Make sure you are using freshly grated parmesan. The kind in the can is loaded with chemicals.
- Almond Flour - Fine ground almond flour, as opposed to almond meal, works best.
- Salt and Pepper - I give amounts as a guideline; feel free to adjust to your liking.
- Garlic Powder - One clove of fresh minced garlic is also a great option.
- Eggs - I used large eggs.
- Gelatin - This is optional. It helps the structure of the meatballs and makes them moist.
- Butter - I like to use unsalted butter to control the seasonings; use whatever you want.
- Broth - Homemade beef broth is best, but you can buy broth if you like.
- Cream Cheese - You will want to use full-fat cream cheese here.
- Xanthan Gum - Xanthan gum is a thickener commonly found in gluten-free foods. You can usually find it next to the gluten-free flours. You can also order it online. One bag will last forever because it requires so little at a time. For this reason, I recommend keeping it in the freezer.
- Sour Cream - Make sure that you are using full-fat sour cream.
Frequently Asked Questions
Yes, if you would like to prepare the entire meal on the stovetop, you can. I choose to bake the meatballs because it is easier. The stove top's main benefit is that you can scrape up all the browned bits into your gravy.
If you would like to do this, cook the meatballs until they are browned, rotating as needed. The total cooking time will be about 8 minutes.
Because most meatballs contain breadcrumbs - which have both carbs and gluten - they are not considered keto-friendly. Rest assured that these low carb Swedish meatballs are perfect for your keto diet.
Tools Needed to Make Keto Swedish Meatballs with Cream Cheese
The meatballs and gravy will keep in the refrigerator for up to 3 days.
You can freeze the meatballs for up to 3 months. Sour cream doesn't freeze incredibly well, so expect some deterioration in the sauce's consistency if you decide to freeze it.
How to Make Keto Swedish Meatballs
Please see the recipe card below for the full recipe with measurements.
First, start by preheating the oven and lining a baking sheet with parchment paper. Place an oven-safe rack on the baking sheet.
In a large mixing bowl, combine the ground beef, parmesan, almond flour, and garlic powder. Season to taste with salt and pepper.
Next, whisk the eggs and sprinkle with gelatin. Whisk again. Allow to sit for 10 minutes. (This step is optional.)
Add the egg mixture to the ground beef and combine with your hands.
Form into meatballs with a cookie scoop, and then roll with your hands until round.
Arrange on the prepared baking sheet.
Cook the meatballs until an instant-read thermometer reaches 160° F.
When the cooking time for the meatballs is almost up, melt the butter in a pan on the stove.
Add the broth, cream cheese, and parmesan. Cook until the cheese melts, and then whisk in the xanthan gum. Cook until the sauce thickens.
Remove from heat and stir in the sour cream.
Add the meatballs to the pot, and cook for 2 minutes.
More Keto Meatballs Recipes to Try
- Keto Meatball Casserole
- Caramelized Onion Meatballs
- Air Fryer Turkey Meatballs
- Keto Stuffed Meatballs
- Lamb Keto Meatballs
Keto Swedish Meatballs
- 2 pounds ground beef
- 1 cup finely grated parmesan
- ¼ cup almond flour
- 2 teaspoons sea salt
- ½ teaspoon fresh ground pepper
- ½ teaspoon garlic powder
- 2 eggs beaten
- 2 teaspoons gelatin optional
- 1 stick unsalted butter
- 1 cup beef broth
- 2 ounces cream cheese cubed
- ½ cup grated parmesan
- ¼ teaspoon xanthan gum
- ½ cup sour cream
- Preheat the oven to 375 ° F. Line a baking sheet with parchment paper and place an oven-safe rack on the baking sheet.
- Mix the ground beef, parmesan, almond flour, salt, pepper, and garlic powder in a large bowl.
- In a small bowl, beat the eggs and sprinkle with the gelatin. Whisk well and allow to sit for 10 minutes.
- Add the egg mixture to the ground beef. Use a small cookie scoop and form into meatballs.
- Arrange the meatballs on the rack over the baking sheet. (If you like, you can brush them with a little avocado or olive oil.)
- Bake for about 25 to 30 minutes, until an instant-read thermometer reaches 160° F.
- Melt the butter in a saucepan over medium-low heat. Add the broth, cream cheese, and parmesan. Cook until the cheese melts. Stir in the xanthan gum and cook for about 8 minutes, until the sauce starts to thicken.
- Remove from heat and stir in sour cream.
- Add meatballs to the pot and return the pot to the stove. Cook for 2 minutes, until heated through.