Keto Swedish Creamy Meatballs – Low Carb Lunch

Keto Swedish Meatballs

These keto Swedish meatballs in mushroom sauce are full of flavor, juicy, soft, juicy, and tossed in a luscious sauce made up with lots of mushrooms. This is a delicious 30-minute dish with some noodles or pasta that’s perfect for dinner.

keto swedish meatballs

For nearly 2 years, these keto Swedish meatballs have been on my bucket list and I’m so glad to finally cross this off my list. To make it, I don’t know why it took me so long it’s so easy to make and compared to the Ikea version, it really tastes a million times better.

Also Read: Egg Stuffed Avocado

Plus, you can always store the uncooked meatballs in the freezer and make a huge batch of meatballs. You can just defrost these babies overnight when you have that meatball craving. So simple and easy!

And the sauce – you can’t forget about that heavenly gravy creamy, sauce that these Swedish meatballs are smothered in with the browned up meatball bits. And to the bottom of the pan, those meatball bits stuck really make the gravy what it is.

If you serve these over a bed of egg noodles just be sure to make a little bit extra, you’ll really want a portion to slurp down! These keto Swedish chicken meatballs are light and juicy, unlike some other chicken meatballs that can be hard and weird. And when you try slicing into them, they just fly around.

How to make Swedish Meatballs?

There are some cool tips for making this recipe, simpler, faster, easier which I’m going to share.

Click Here for Nutrition

Serves 2

1204

Keto Swedish Creamy Meatballs

10 minPrep Time

25 minCook Time

35 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

    For the meatballs:
  • 12 oz (340 g) ground beef (or ground turkey or ground chicken or ground lamb)
  • 2 teaspoons (10 g) salt
  • 2 Tablespoons (20 g) garlic powder
  • 1 egg, whisked
  • 4 Tablespoons (60 ml) coconut oil to cook with
  • 1/2 teaspoon (1 g) black pepper [omit for AIP]
  • For the sauce:
  • 1/2 medium onion, finely sliced
  • 1/2 cup (120 ml) coconut cream (from the top of a refrigerated can of coconut milk)
  • 2 Tablespoons (2 g) cilantro, chopped
  • 3 cloves of garlic, minced or finely diced
  • 2 Tablespoons (30 ml) coconut oil (if needed)
  • 8 cherry tomatoes, finely diced [use beets for AIP]
  • Salt and pepper to taste [omit pepper for AIP]
  • For the fried cabbage:
  • 2 Tablespoons (30 ml) coconut oil
  • 1/2 small head of cabbage, finely shredded
  • Salt and pepper to taste [omit pepper for AIP]

Instructions

  1. For the meatballs, combine all of the ingredients and shape them into 1-inch balls.
  2. On high heat, add the 4 Tablespoons of coconut oil to a very deep pan/pot and liberally brown the meatballs on all sides. Place on a plate to rest.
  3. Melt the 2 Tablespoons coconut oil in the very same pot, add the onions and fry until slightly browned. Except for the coconut cream add all the other sauce ingredients.
  4. After cooking for 5 minutes add the cream and until the cream is bubbling and return the meatballs to the sauce cook it. Cover and let simmer for 15 minutes.
  5. Melt 2 Tablespoons of coconut oil in a large hot pan, when meatballs are 5 minutes away from being done, throw in the cabbage and fry until the cabbage has softened. Season to your preferred taste.
  6. Serve the fried cabbage in sauce alongside the meatballs.
7.8.1.2
66
ESHA Logo
Calories
1204 cal
Fat
85 g
Carbs
76 g
Protein
43 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Spread the love

Leave a Comment

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.