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Plate of Sweedish Meatballs with Mashed Cauliflower
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Low Carb Swedish Meatballs

Low Carb Swedish Meatballs Recipe
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Keyword: Keto Meat Balls, Low Carb Swedish Meatballs, Swedish Meatballs

Ingredients

  • Meatballs
  • 1 lb Ground Beef
  • 1/2 cup pork rind, crumbs
  • 1 lg egg
  • 1/3 cup Heavy Whipping Cream
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup finely chopped onion
  • 1/2 tsp garlic powder
  • 1 tsp Dried Dill Weed
  • For the Sauce
  • 2 cups Beef Broth
  • 2 Tbsp Butter
  • 2 tsp Worcestershire Sauce
  • 2 tsp Dried Dill Weed
  • 1 tsp Xantham Gum - Optional Or your favorite thickening agent - see notes
  • 1 cup Heavy Whipping Cream

Instructions

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper
  • In a bowl combine egg and heavy whipping cream, salt, pepper, garlic powder, and dill weed and give it a whisk.
  • In a Large Bowl combine the Ground Beef, Pork Rind crumbs, Parmesan cheese, and the above pre-mixed egg, whipping cream, salt/pepper, garlic powder and dill weed mixture.
  • Mix all of the ingredients utilizing your hands but don't over-mix as this will result in tough meatballs.
  • Form the meatballs about 1 inch in size. A cookie scoop works great for this, but your hands will do just fine. Don't pack them too tightly.
  • Bake for 10-15 minutes, or until the internal temp reaches 160 degrees.
  • In a large skillet add the Beef Broth, Butter, Worcestershire sauce, Dried Dill Weed, salt and pepper, heat this until the butter is melted.
  • Once this is all incorporated, you can add your Heavy Cream and bring it to a simmer, I like this to simmer for a few minutes 3-5 minutes to thicken on its own a bit before adding the Xantham Gum.
  • Maintain a simmer while adding the Xantham gum, and sprinkle it around while you whisk it in. It should take another 2-4 minutes to thicken up.
  • Serve immediately over Mashed Cauliflower find the recipe here. Refrigerate any leftovers for up to 3 days - Enjoy, The Scrambled Eggs.

Notes

Baking the meatballs in the oven will help them retain their round shape, but some like the crusty caramelized exterior.  To achieve this you have two options.
  1. Turn on the broiler and cook them another 3-5 minutes
  2. Placed the pre-cooked meatballs in a cast iron skillet and brown the exterior.  
Xantham Gum is optional - but I highly recommend some sort of thickening agent to get the consistancy right.  Some other options I have used in the past to thicken sauces and gravies (note I have not tried the below options in this recipe)
Gelatin:  To thicken any sauce, add a small amount of gelatin into cold water  and mix thoroughly. Slowly add the mixture to sauces you wish to thicken until you get the desired consistency.  You will want to double the amount of Gelatin, so in this recipe it calls for 1 tsp of Xantham gum, you would use 2 tsp. 
Ground Flax Seed:  Use the same amount (measurement -Xantham gum) of ground flaxseed mixed with two times the water. For example, this recipe calls for 1 teaspoon of xanthan gum, use 1 tablespoon of ground flaxseed plus 2 tablespoons water.