These keto Swedish meatballs are a rich and hearty twist on the classic dish you love.
With a blend of beef and pork, warm spices, and a creamy gluten-free gravy, they’re perfect served over cauliflower mash or zucchini noodles.
Why You'll Love These Gluten-Free Swedish Meatballs
If you’ve been missing those classic Ikea meatballs, this keto version brings all the flavor-without the carbs or gluten.
These aren’t your average meatballs, they’re a keto comfort food dream come true.
Bursting with authentic flavor from warm spices like nutmeg, allspice, and a touch of Dijon mustard, each bite is rich and satisfying.
The combination of ground pork and beef keeps them incredibly tender and juicy, while the creamy, gluten-free gravy adds indulgent depth without relying on flour.
Best of all, this is a one-skillet meal that’s easy enough for a busy weeknight but impressive enough to serve to guests.
Plus, it’s freezer-friendly, making it perfect for batch cooking and easy reheating.
Ingredients Needed
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The following are the ingredients you'll need to make this recipe. Note that the full printable recipe card is at the bottom of the page, along with the nutrition facts.
Meatballs
- Olive Oil (divided): Used for sautéing the aromatics and browning the meatballs.
- Onion (finely chopped): Adds natural sweetness and depth of flavor to the meatballs
- Garlic Cloves (minced): Boosts savory flavor and adds aromatic complexity.
- Parmesan Cheese: Acts as a gluten-free binder and adds a salty, umami kick to the meatballs.
- Egg: Helps bind the meat mixture together while keeping the meatballs tender.
- Water: Adds moisture to the meat mixture for a tender bite.
- Salt & Black Pepper: Essential seasonings that enhance all the other flavors.
- Ground Allspice & Ground Nutmeg: Traditional Swedish spices that bring warmth and a subtle sweetness.
- Dry Mustard: Adds a tangy, slightly spicy undertone without overpowering the other flavors.
- Red Pepper Flakes: Just a pinch for a gentle heat that balances the richness
- Ground Beef 80/20
- Ground Pork: Adds fat and juiciness, keeping the meatballs tender and well-rounded in flavor.
Cream Sauce
- Unsalted Butter: Provides a rich base for the sauce and helps to develop flavor when mixed with pan drippings.
- Parmesan Cheese: Adds body to the sauce and enhances its savory profile without needing flour.
- Beef Broth: Forms the backbone of the sauce, adding meaty depth and balancing the richness.
- Heavy Cream: Brings creaminess and thickens the sauce without the need for flour.
- Softened Full-Fat Cream Cheese: Helps thicken the sauce while contributing a slight tang and velvety texture.
- Worcestershire Sauce: Adds umami and depth, mimicking the complexity of traditional gravies.
- Dijon Mustard: Provides a subtle tang that cuts through the creaminess and brightens the dish.
- Full-Fat Sour Cream: Stirred in at the end for smooth, rich body and a touch of acidity.
- Chopped Fresh Parsley (for garnish): Adds color and a fresh, herbal contrast to the creamy, hearty flavors.
How To Make Keto Swedish Meatballs
Step 1: Sauté Aromatics
Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Add the chopped onion and garlic, cooking until soft and translucent. Set aside to cool slightly.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, whisk together the egg, water, Parmesan cheese, salt, pepper, allspice, nutmeg, dry mustard, and red pepper flakes.
Stir in the cooled aromatics, then add the ground beef and pork. Mix gently to combine without overworking.
Step 3: Form and Chill the Meatballs
Shape the mixture into 1 ½-inch balls using a small cookie scoop or your hands. Place on a platter and refrigerate for at least 20 minutes to firm up.
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Step 4: Brown the Meatballs
Heat the remaining tablespoon of olive oil in the skillet. Brown the meatballs on all sides, then remove them and set aside.
Step 5: Make the Sauce
In the same skillet, melt the butter and scrape up any browned bits. Stir in the beef broth, cream cheese, Parmesan cheese, heavy cream, Worcestershire sauce, and Dijon mustard.
Bring to a gentle boil, then reduce the heat and simmer until thickened.
Step 6: Finish the Dish
Lower the heat and whisk in the sour cream until smooth. Return the meatballs to the skillet and simmer for 15 minutes, or until fully cooked through. Garnish with chopped parsley before serving.
Serve over cauliflower mash, zucchini noodles, or your favorite low-carb side. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three weeks.
Keto Swedish Meatballs (Gluten-Free)
Creamy, Keto Swedish Meatballs made with beef, pork, and a rich gravy. A comforting, gluten-free dinner perfect for keto meal prep!
Ingredients
- 2 tablespoons of olive oil, divided
- 1 small onion, finely chopped
- 3 garlic cloves, finely minced
- 1 egg, room temperature
- ⅓ cup of water
- 1 teaspoons of salt
- ½ teaspoon of black pepper
- ⅛ teaspoon of ground allspice
- ½ teaspoon of dry mustard powder
- ¼ ground nutmeg
- ⅛ teaspoon of red pepper flakes
- 1 lb of 80/20 ground beef
- ½ lb of ground pork
Gluten-Free Cream Sauce
- 3 tablespoons of unsalted butter
- 3 tablespoons of Parmesan cheese
- 1 ¼ cups of beef broth
- ½ cup of heavy cream
- 2 tablespoons of softened cream cheese
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of Dijon mustard
- 2 tablespoons of full-fat sour cream
- 2 tablespoons of chopped fresh parsley, for garnish
Instructions
- In a cast-iron skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion and garlic. Cook until translucent and tender. Set them aside.
- In a large mixing bowl, combine the egg, water, Parmesan cheese, the cooked onions and garlic as well as all the dry spices. Then add the ground beef and pork until well combined, being sure not to over mix to ensure the meatballs stay tender.
- Roll into meatballs, about 1 ½ inches in diameter. I like using a small cookie scoop for ease. Place the formed meatballs on a platter and refrigerate for a minimum of 20 minutes.
- Once the meatballs have chilled, heat the additional tablespoon of olive oil and cook the meatballs ensuring they are brown on all sides. When ready remove the meatballs from the skillet and add the butter to the same pan over medium heat. Be sure to scrape the pan to get all the brown bits.
- Add the beef broth, cream cheese, parmesan cheese, heavy cream,Worcestershire sauce, and Dijon mustard. Bring to a slow boil and simmer until the sauce reduces and thickens.
- Lower the heat to low and whisk in the sour cream until fully incorporated.
- Then add the browned meatballs back into the skillet and heat through over low heat for about 15 minutes or until the meatballs are fully cooked. Garnish with fresh parsley before serving.
- Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three weeks.
- Pair the Swedish meatballs with cauliflower mash.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 11gCholesterol: 79mgSodium: 300mgCarbohydrates: 3.8gNet Carbohydrates: 3gFiber: 0.8gSugar: 1.2gProtein: 10g
Other Keto Meatball Recipes To Try
Be sure to check out our other meatball recipes for more delicious options!
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