Low Carb Swedish Meatballs are great as a ketogenic appetizer or served as a meal over zucchini noodles or cauliflower rice. This recipe is gluten-free and delicious.
So, these were supposed to be Mexican Meatballs.
Surprise!!!
What happened? Well….
A few weeks ago I saw an appealing recipe in a magazine for a Mexican meatball dinner. I thought with a tweak or two it would make a great party appetizer. Two things went wrong with that recipe:
- First, I added too much salt to the meatballs. Like waaaaayyyy too much salt! (I was interrupted 1o too many times by my children. It happens.)
- Second, the sauce for the meatballs had an Italian flavor while the meatballs were more zesty in flavor. It was a case of International Flavor Conflict – and way too much salt.
Next, I decided to start with our favorite hamburger recipe and add a few extra ingredients. When I finished cooking the meatballs on the stove, I removed them and began preparing a simple pan-sauce. BTW, I always cook my meatballs in a frying pan because:
- It takes less time in the pan than in the oven (unless you have hundreds or very large meatballs)
- I like the caramelization that occurs on the outside of the meatballs (it’s pretty & tasty)
- I use the flavor left in the pan for great pan-sauces (brown bits equals super flavor)
The meatballs were fantastic and my family flipped! But I didn’t know what to call them.
The name Swedish Meatballs popped into my head. So, I promptly looked at some recipes for this oldie-but-goodie appetizer…
I found that Swedish Meatballs have been around since at least the 1920’s. Traditionally served with a brown gravy, my recipe serves them with a cream sauce flavored with caramelized pan drippings and beef broth.
Alton Brown, of the Food TV Network, shares a recipe for Swedish meatballs calling for about 4 cups of gravy. I used his measurements for the allspice and nutmeg in the recipe below. His four cups of gravy would no doubt be great for keeping the meatballs sauced and warm in a crock pot for gatherings.
My sauce measures at around 1 1/2 – 2 cups for the 60 meatballs. As a dinner for 8, I would thicken the sauce a bit more and serve over steamed zucchini noodles or cauliflower rice.
*A reader mentioned that sautéing mushrooms and adding it to the gravy would be wonderful for a dinner option. I agree!
Other great appetizers: Feta Spinach Artichoke Dip, Spinach Artichoke Stuffed Mushrooms
As an appetizer these Low Carb Swedish Meatballs are 2 net carbs per 4 meatballs.
[This recipe and post may contain affiliate links. Purchasing through a link may result in my earning a small consideration at no expense to you.]
- 2 pounds lean ground beef
- 2 large eggs
- 4 ounces onion, minced and sauteed until soft
- 1/4 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Montreal Steak Seasoning
- 1 tablespoon Sukrin Gold, or your favorite sweetener
- 1 teaspoon pure ground chipotle pepper seasoning
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil divided
- 4 ounces cream cheese
- 1 1/2 cups unsalted beef broth
- 1 cup heavy cream
- 2 tablespoons Brandy
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- garnish with chopped parsley
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Meatballs: In a large frying pan, heat two teaspoons of oil over medium-high heat until hot. Add the minced onions and saute until soft.
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Put all of the ingredients for the meatballs into a large bowl and mix with a hand mixer until completely combined and light and fluffy.
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Using a tablespoon measure, scoop the meatball mixture, roll into a ball and place onto a foil lined sheet pan. I like to keep my hands oiled so the meatballs don't stick to my hands. Two tablespoons of oil in a small bowl is plenty. By measuring carefully, you should get about 60 meatballs.
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In the same pan in which the onions were sauteed, heat about 2 teaspoons of oil over medium high heat. Add half of the meatballs turning each one three times, at about 2 minutes per side.
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Remove the meatballs to the sheet pan; lift up half of the foil and place them on the clean sheet pan. Add the rest of the oil to the saute pan and cook the remaining half of the meatballs. Remove the meatballs to the sheet pan. Turn off the heat under the saute pan.
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Cream Sauce: Heat the cream cheese in the microwave for 1 minute. Pour the 2 tablespoons of brandy and 1/4 cup of the beef broth into the pan, turning the heat to medium high. Scrape up all of the brown bits on the bottom and sides of the pan. Add the cream cheese and break it up and try to melt it as best as you can. Add the cream and stir. Put the sauce from the pan into a blender and add the rest of the beef broth. Blend until smooth and add it back to the pan. Add the Worcestershire sauce and Dijon Mustard. Simmer the sauce until it reduces and thickens to your liking, 5 - 10 minutes. Adjust seasoning. Garnish with chopped parsley.
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Use a looser sauce for appetizers (like in a crock pot) and a thicker sauce for dinner.
Makes 60 meatballs. Serving size is 4 meatballs each for an appetizer.
If serving as an entree with the sauce (6 meatballs)
Cal: 440, Fat: 38, Carbohydrates: 3, Fiber: trace, Protein: 20
*I suggest serving over steamed zucchini noodles or cauliflower rice since the meal is so calorie dense.
Mom’s Low Carb Italian Style Meatballs
This was very good! I used 3 lbs. of hamburger. I added one large clove of chopped garlic, garlic powder, & onion powder to the meatballs. Also, I used a small amount of southern style red pepper/garlic seasoning and a big pinch of cayene pepper in place of the chipolte pepper. In the sauce, I used two tbls. worcesterchire sauce, black velvet bourbon instead of brandy, and all I had was a brown gravy powder mix you just add water to. I believe it was like 3 carbs per tbls., and I used 4 tbls. total. It all worked out wonderful… with just enough sauce… which I had to thin down with water to a consistency that was like gravy. I did not need to add any salt or pepper to the sauce. I did not saute onions nor blend in a blender, just kneaded it well. I put meatballs on a cookie sheet with foil, brushed tops with oil, baked for 25-30 min. We had 4 adults eating, and ended up with 6 meatballs leftover and just enough sauce for leftovers tomorrow.
Wow! I love how you used my recipe as inspiration for creating a totally new one. I love seeing creativity in the kitchen, Peggy. Now I have to tease you a little… Is the rating based on my recipe as written or are you rating your recipe? Lol. Sorry, I got a chuckle out of that one! Thank you for sharing your recipe with us. -Kim
These were so good! My whole family loved them. IKEA Swedish meatballs are the “gold standard “ for my kids and they said these were better!
HI Michelle. I’m thrilled the kids liked these meatballs. I have never had an IKEA meatball, so I am glad they measure up. Thanks so much for taking the time to leave a comment letting me know. Enjoy your evening. -Kim
These sound amazing! Can i switch out the heavy cream in the meatballs themselves to avoid the dairy? Canned coconut milk maybe? What does the cream bring to the party mixed into the meat?
Hi Brandy, yes, use coconut milk. The cream replaces the milk that usually soaks the bread crumbs, helps the mixture mix better and fat carries flavor. Enjoy the recipe. -Kim
These sound amazing! Have you made or had feedback from making these with game meats? I have a LOT of ground venison and wanted to try a Swedish meatball, but my husband and I are trying to cut some carbs. Any reccomendations or alterations since the meat is extremely lean?
Ooooh. I bet venison would be good! I don’t have access to it. I might add a couple tablespoons of olive oil, avocado oil, or bacon grease to help with the leaness of the meat. I would make sure to brown them well in the pan, because that is where the flavor comes from. I would love to hear how they turn out. -Kim
I tried this recipe using an Instant Pot, which was dumb because it was my first time using one and I probably should have made some adjustments to the recipe. The meatballs were delicious, but the sauce separated and wasn’t very appealing. Totally user error on my part. I will definitely try this again using traditional methods outlined in the recipe. But, if you happen to have any advice on making it work in an Instant Pot could you share? I put the raw meatballs and sauce (prepared per recipe) in the Instant Pot and cooked on Manual, Low Pressure, for 10 minutes.
Hi Beth. I do not have an instant pot nor have I ever used one. I’m sorry I can not advise. I know that crock pots MAKE liquid so that you have to reduce the amount or liquid or the sauce will be flavorless. Because this sauce does not have a thickener like flour, I would expect it to separate in the instant pot as you said. I think the pressure and heat would be too great. Also, you miss out on all of the flavor that browning the meatballs creates – the dish depends upon it. I think you will be surprised how rich adn flavorful the meatballs are when you brown them well and scrape up the brown bits. Enjoy the recipe. -Kim
I have a Instant Pot. Try putting the meatballs in the pot with just the seasonings and beef broth. When done do your quick release and then after it has cooled about 5 minutes add the cream cheese and heavy cream. What happens was these two dairy products c an not handle the heat. They separate when heated too high or fast. Hope this helps.
I was looking at the nutrition of the meatballs and sauce (by the way was delicious!!) I noticed that the calories (serving of 4) per meatball is 73 but if you eat 6 of them the calories per (serving of 6) per meatball is 91. I would have thought it would have been 73 calories times 6. Help as I love these!
Hello, Jo. I’m glad you like the recipe. I’m not sure what happened there. I found my recipe and made the corrections per 6 meatballs. Thank you for letting me know there was an error. Have a wonderful evening and enjoy the meatballs. -Kim
Has anyone frozen part of the recipe? How was it once thawed?
Fiona, these will freeze, but I think the sauce will probably separate. -Kim
Just made this recipe and it was delicious. Didn’t need to blend the sauce, however. There were some little burnt ends in the sauce leftover from the meat, but that didn’t bother me. Tasted just like the “real thing” and was super easy. Served it with mashed cauliflower.
Super. I’m glad you liked the recipe, Amber. I bet it was great with mashed cauliflower. Thanks for taking the time to leave a comment. Have a wonderful week -Kim
Well Kim, I finally made these meatballs and now I have a problem. Where do I hide the leftovers so my family can’t find them and I get them all? Do you even consider these things when you write a recipe? No. No you don’t. Help a girl out, will ya?!
Wendy! They are so good. I have the same problem! Put the leftovers in a tupperware bowl WAAAY back in the refrigerator because, if your family is like mine, they won’t move what’s in front to see what’s in the back! Lol. You get the award for the cutest post of the day. Have a great week! -Kim
Hide them under the vegetables in the crisper! Works every time!
Wendy! They are so good. I have the same problem! Put the leftovers in a tupperware bowl WAAAY back in the refrigerator because, if your family is like mine, they won’t move what’s in front to see what’s in the back! Lol. You get the award for the cutest post of the day. Have a great week! -Kim
Hi! We’ve made these twice, and love them! I’m about to make them for a potluck, so thinking I might double the gravy. Do you think it would be. Enter to make these a day early or the day of? Planning to make them just as the recipe says, but then serving in a crock pot. Thanks!!
Hi Kelly. I’m sorry I didn’t get to you earlier. I would probably make them the day before and make sure that the sauce is a tiny bit thinner but still flavorful. Have fun at the pot luck. -Kim
Hi Kelly. Where at my manners. Thanks so much for the compliments and I’m so happy you like the recipe. Enjoy your weekend. -Kim
Hi, I am making the meatballs now. Do you drain all the fat from the meatballs before you make the sauce?
I’m sorry I didn’t get back to you earlier, Linda, I was out with my family. You can pour off the fat but leave the brown bits in the pan because it it where the flavor comes from. -Kim
Yummers! I am gonna have to give this recipe a try. These sound and look simply delicious!
Thanks, Rose. I hope you enjoy them. Have a great night. -Kim
Any suggestions for brandy substitute? I have no problem cooking with alcohol, but I don’t really want to buy a bottle of brandy just for this recipe. I have red wine if you think that would do.
Hi Deb, great question. I don’t blame you. I don’t drink so my alcohol sits on top of my fridge for years as I use a little here and a little there! I try to get the smallest bottles I can find! Lol. I wouldn’t sub red wine but white wine, burbon, dry vermouth, or whiskey may work. It won’t taste quite the same, but would work. The brandy is just adding a really nice sophisticated flavor to the sauce (nothing crucial) and I love using it in pan sauces with cream. It turns regular sauteed chicken into something amazing when added to the sauce. Just something to think about when you’re out and about…. Let me know what you used and how you liked it with the sub. If it’s a success I’ll add it to the post. Thanks so much for your question and have a great day! -Kim
Yum. I can’t wait to try these! I also want to go to IKEA, now.
Thanks Dominic! That’s funny. So many people have mentioned IKEA and Swedish Meatballs…? I haven’t been to an IKEA in almost 20 years!