Keto Swedish Meatballs
A simple and easy recipe for Keto Swedish Meatballs, also known as Ikea Meatballs. It’s gluten-free, low-carb and absolutely delicious! 7 Fresh ingredients, a couple of spices and only 40 minutes needed!
Servings: 6 servings
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.
Tips and Tricks:
1. We added one teaspoon of regular fine table salt. Depending on your brand/type of salt, you might need more. I always recommend frying up a little piece of the meat after mixing to test the salt level, before rolling the meatballs.
2. We use parmesan cheese instead of the traditional bread soaked in milk. It doesn’t make the meatballs “cheesy”, but it does add a little something that’s missing without the milky breadcrumbs. Like I mentioned above, if you prefer - you can also choose to use pork rinds instead.
Calories: 541kcal | Carbohydrates: 4g | Protein: 32g | Fat: 43g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 945mg | Potassium: 596mg | Fiber: 1g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 6mg | Calcium: 147mg | Iron: 3mg