Keto Swedish Meatballs

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Keto Swedish Meatballs

Table of Contents

Keto Swedish Meatballs
Equipment
Ingredients
Meatballs:
Sauce:
Instructions
Meatballs:
Sauce:
Notes
Nutrition

Missing your trips to IKEA’s restaurant? These keto Swedish Meatballs are done in IKEA’s style, and will absolutely quell the craving! Great for the whole family.

Prep Time15 minutes minsCook Time20 minutes minsTotal Time35 minutes mins

Course: Main CourseCuisine: Scandinavian, SwedishDiet: Diabetic, Gluten Free
Servings: 4 People
Calories: 848kcal

Equipment

Cheese GraterLarge nonstick pan

Ingredients

Meatballs:

2 tablespoon Olive oil divided1 Small onion grated1 Garlic clove pressed or finely minced1 lb Lean ground beef1 lb Ground pork2 Large egg yolks⅓ cup Flax meal½ teaspoon Salt1 teaspoon Pepper¼ teaspoon Ground allspice¼ teaspoon Nutmeg

Sauce:

¾ teaspoon Xanthan gum½ teaspoon Ground black pepper¼ teaspoon SaltPinch NutmegPinch Allspice2 cups Beef broth1 ½ teaspoon Soy sauce1 teaspoon Dijon mustard1 cup Heavy whipping cream

Instructions

Meatballs:

In a large nonstick pan, saute onions and garlic in 1 tablespoon of the olive oil until translucent and tender. Remove from heat, transfer to large bowl, set aside to cool.Once onion mixture is cool enough to handle, add beef, pork, eggs, flax meal and seasonings.Using your (clean!) hands, gently mix everything together until it’s all well incorporated into the mix. For tender meatballs, be gentle- you want to just mix, not squeeze and compress it much! (For the more dense, firm, and uniform meatballs, blitz in the blender til combined.)Heat remaining oil in a large pan. Once hot, brown meatballs a few at a time, turning every so often to ensure even browning. Transfer browned meatballs to a plate as you finish each batch, leaving pan drippings.Once all meatballs are browned and removed from the pan, make the sauce:

Sauce:

In a small bowl, mix the xanthan gym, pepper, salt, nutmeg, and allspice. The idea is to separate the grains of xanthan gum, to prevent clumping.Whisk this seasoning mixture into the beef broth, until well combined. Pour into the now-empty pan along with the soy sauce and mustard, bring to a simmer.Add heavy cream, whisk until completely smooth and well combined. Season with more salt and pepper to taste, if desired.Add meatballs back to the pan, simmer for about 10 minutes, or until meatballs are cooked all the way through and sauce has thickened.Serve hot.