Keto Swedish Meatballs
Small, tender all-beef meatballs bound with almond flour and seasoned with allspice and nutmeg, browned and served in a cream gravy thickened by reduction and cream cheese instead of flour. 2.9g net carbs a serving.
Equipment
- Large skillet 12-inch
- Mixing Bowl
- Instant-read thermometer
Ingredients
For the Meatballs
- 1 lb ground beef 85% lean
- 1/4 cup blanched almond flour
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 cup heavy cream
- 1 large egg
- 3 tbsp onion finely grated
- 2 tbsp olive oil for frying
For the Cream Gravy
- 2 tbsp unsalted butter
- 1 cup beef bone broth
- 1/2 cup heavy cream
- 4 oz cream cheese cut into small chunks
- 1 tbsp fresh parsley chopped, to finish
Instructions
- Mix: In a large bowl, stir together the almond flour, sea salt, black pepper, allspice and nutmeg. Whisk in 1/4 cup heavy cream, the egg and the grated onion. Add the ground beef and mix just until combined.
- Roll: Shape heaped tablespoons of the mixture into about 24 small meatballs.
- Brown: Heat the olive oil in a large skillet over medium-high heat. Fry the meatballs in two batches, 7 to 8 minutes each, turning often, until browned all over and 160°F in the center. Move to a plate and cover.
- Reduce: Wipe out the skillet and melt the butter over medium heat. Add the beef bone broth and 1/2 cup heavy cream, bring to a boil, then simmer 10 to 12 minutes, until reduced by half.
- Thicken: Turn the heat to low so the sauce is no longer simmering. Stir in the cream cheese until smooth. Thin with a splash of broth or cream if needed.
- Finish: Return the meatballs and their juices to the skillet and turn them in the gravy for a couple of minutes until hot. Top with the parsley.
Notes
Do not overmix: stop as soon as the beef is combined, or the meatballs turn tough.
Reduce by half: the simmer is what thickens the gravy. Add the cream cheese only once the pan is off the simmer.
Broth: regular beef broth works but takes longer to reduce.
Nutrition is for 1 of 6 servings (about 4 meatballs with gravy), without a side.
Storage: up to 4 days in the fridge. Freeze the meatballs without the gravy for up to 3 months.