Keto Swedish Meatballs {Grain-Free & Low Carb}

Not a single family party goes by without a crock of keto Swedish meatballs in my family. But it’s not always one person who makes them. You have my cousin G who took the generational torch in making Swedish meatballs at gatherings, but this last Christmas my cousin A made them (she also warned everyone against eating them.)

Meanwhile, I’ve been hanging on to this ketogenic-friendly Swedish meatball recipe, which I just loooooove. Well, everything except for waiting 20 minutes for the sauce to reduce, which incidentally takes even longer if you’re too lazy to wash a normal skillet and use a small one instead (if you follow me on Instagram, you saw my instastory and know I’m guilty.)

These keto Swedish meatballs are perfect over zoodles, and the sauce alone can be used over just about everything!

This recipe is one of my favorites, and I know you and your whole family will love it!  And by the way, this recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.

Keto Swedish Meatballs Recipe

Servings: 4 servings (6 meatballs each)

Prep Time: 15 minutes| Cooking Time: 2 hours 40 minutes | Total Time: 2 hours 55 minutes

Nutritional Facts: 3g Net Carbs| 773 Calories | 50g Fat | 3g Carbs | 74g Protein | 0g Fiber

Ingredients:

• 2 lbs ground meatloaf blend
• 1 cup shredded mild cheddar cheese
• 1 large egg
• 1 tbsp water
• 1/4 cup diced onions
• 1/2 tsp ground nutmeg
• 1/4 tsp allspice
• 4 tbsp salted butter
• 1.5 cups chicken broth
• 1.5 cups heavy (whipping) cream
• 1 tbsp dijon mustard
• 1 tbsp Worcestershire sauce

Steps:

1. Preheat oven to 400 degrees F and preheat a slow cooker to low.
2. Line a large baking pan with parchment paper.
3. In a large bowl, combine ground meat, cheddar cheese, egg, onion, water, nutmeg, and allspice.
4. Roll the mixture into 1.5-inch meatballs and arrange them on the lined baking pan (may require two depending on how large your pan is — makes about 24 meatballs)
5. Bake for about 20 minutes or until a thermometer reads 140 degrees F.
6. Meanwhile, in a small skillet, heat the butter, chicken broth, and heavy cream over medium heat.
7. Once it begins to simmer, reduce the heat to low and let continue simmering for about 20 minutes until it reduces in half (stir frequently, especially toward the end).
8. Stir in the mustard and Worcestershire sauce.
9. Pour the sauce into a slow cooker and add the meatballs when they’re ready.
10. Cook on low for about 2 hours so the meatballs can marinate.
11. Stir every half hour or so, covering all the meatballs, and don’t cook in the slow cooker longer than two hours, or the sauce may start to separate.
12. That last instruction is key. If you don’t mix and cook too long, the cream in the sauce will begin to separate (yep, I cooked it for 4 hours once and it still tasted fine but was much less pleasant to look at after 4 hours! Live and learn!)

Keto Swedish Meatballs {Grain-Free & Low Carb}

Print Recipe

These keto Swedish meatballs are perfect over zoodles, and the sauce alone can be used over just about everything!

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 2 hours 55 minutes
• Yield: 4 servings (6 meatballs each) 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 2 lbs ground meatloaf blend
• 1 cup shredded mild cheddar cheese
• 1 large egg
• 1 tbsp water
• 1/4 cup diced onions
• 1/2 tsp ground nutmeg
• 1/4 tsp allspice
• 4 tbsp salted butter
• 1.5 cups chicken broth
• 1.5 cups heavy (whipping) cream
• 1 tbsp dijon mustard
• 1 tbsp Worcestershire sauce

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Instructions

1. Preheat oven to 400 degrees F and preheat a slow cooker to low.
2. Line a large baking pan with parchment paper.
3. In a large bowl, combine ground meat, cheddar cheese, egg, onion, water, nutmeg, and allspice.
4. Roll the mixture into 1.5-inch meatballs and arrange them on the lined baking pan (may require two depending on how large your pan is — makes about 24 meatballs)
5. Bake for about 20 minutes or until a thermometer reads 140 degrees F.
6. Meanwhile, in a small skillet, heat the butter, chicken broth, and heavy cream over medium heat.
7. Once it begins to simmer, reduce the heat to low and let continue simmering for about 20 minutes until it reduces in half (stir frequently, especially toward the end).
8. Stir in the mustard and Worcestershire sauce.
9. Pour the sauce into a slow cooker and add the meatballs when they’re ready.
10. Cook on low for about 2 hours so the meatballs can marinate.
11. Stir every half hour or so, covering all the meatballs, and don’t cook in the slow cooker longer than two hours, or the sauce may start to separate.
12. That last instruction is key. If you don’t mix and cook too long, the cream in the sauce will begin to separate (yep, I cooked it for 4 hours once and it still tasted fine but was much less pleasant to look at after 4 hours! Live and learn!)

Nutrition

• Serving Size: 4 servings (6 meatballs each)
• Calories: 773
• Fat: 50g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 74g

For another great meatball recipe that is perfect for parties, try my Low Carb Party Meatball Ricotta Bites.