This is a simple and easy recipe for Keto Swedish Meatballs, also known as Ikea Meatballs. It uses eggs to thicken the sauce, skipping any carb-heavy thickeners mostly used for this type of recipe.
You’ll only need 7 fresh ingredients, some pantry staples, and a couple of spices to make this. You can have it prepared in 40 minutes too!
These Keto Swedish Meatballs are Gluten-Free and Low-Carb.
You will need:
- ground beef
- ground pork
- parmesan cheese
- minced garlic
- beef broth
- sour cream
- dijon mustard
- worchestershire sauce
- herbs and spices (fresh parsley, allspice, nutmeg)
- Add all the ingredients for the meatballs into a large mixing bowl. (Photo 1)
- Mix until well combined using a spoon or your hands. (Photo 2)
- Roll the meatball mix into balls, using about 3 tablespoons per meatballs. (Photo 3)
- Cook the meatballs for approximately 3 minutes per side in a skillet on medium high heat. (Photo 4)
- Add the beef broth to the pan once the meatballs are all cooked and put aside and scrape off the bits from the bottom of the pan. (Photo 5)
- Add the sour cream, dijon mustard, and Worcestershire sauce and mix until combined. (Photo 6)
- While whisking the eggs in a bowl, add small amount of gravy to temper them – this avoid curdling. (Photo 7)
- Add the meatballs to the gravy and mix until coated. Garnish with fresh parsley. (Photo 8)
Yes. If the ingredients are keto compliant, then the meatballs can be part of your keto diet. Regular meatball recipes usually contain breadcrumbs, but these can be substituted with parmesan or pork rinds to make it keto-friendly.
Swedish meatballs are usually smaller in size, use distinctive spice blends, and are usually served in a creamy gravy (compared to the popular tomato sauce regular meatballs are usually served with).
To make that classic Swedish meatball sauce, you’
To make that classic Swedish meatball sauce, you’ll need heavy cream or sour cream.
Keto Swedish Meatballs
For The Meatballs
- 1 lb ground beef (500g)
- 1 lb ground pork (500g)
- 1 small onion (finely diced)
- 2 egg yolks
- ¼ cup parmesan cheese (can sub pork rinds)
- 1 tablespoon minced garlic
- ¼ cup fresh parsley (finely chopped)
- ½ teaspoon all spice
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For The Gravy:
- 2 cups beef broth
- 1 cup sour cream
- ½ tablespoon dijon mustard
- ½ tablespoon worchestershire sauce (optional – can also sub coconut aminos)
- to taste salt and white pepper
- 2 eggs (to thicken the gravy)
- Add all the ingredients for the meatballs into a large mixing bowl and mix until well combined. You can use a spoon, but it definitely works better to just get your hands in there!
- Once mixed, roll the meatball mix into balls. We probably use about 3 tablespoons per meatball, and this makes about 40 meatballs.
- Heat up a skillet to a medium high heat. Add about a tablespoon of oil and a tablespoon of butter.
- Use tongs to carefully add the meatballs to the pan. We make this recipe in two batches, but it it might be three depending on the size of your pan.
- Let the meatballs cook for approximately 3 minutes per side. They’re ready to flip when they’ve got a nice sear and loosens from the pan easily. You can add a little bit of oil to the pan between batches if neccessary.
- Once all the meatballs are cooked, remove them from the pan and set aside.
- Add the beef broth to the pan and use a wooden spoon to scrape off the bits off the bottom of the pan. Once done, lower the heat to barely a simmer.
- Add the sour cream, dijon mustard and worchestershire and mix until completely combined. A whisk can make this easier.
- Now, in a small bowl, whisk the two eggs together. Now you have to temper them: While whisking the eggs, add little bits of the gravy to the egg bowl. This is to bring the eggs up to temperature and avoid curdling.
- Now, slowly pour the egg mixture back into the pan and continuously stir until the gravy thickens. You want it to heat thoroughly, but not boil. So, if it starts boiling, turn down the temperature or remove from the heat.
- The gravy should thicken in no more than 3-5 minutes.
- Add the meatballs back into gravy and mix until coated.
- Garnish with fresh parsley and serve with side dishes of choice.