Flavorful keto meatballs complete with a rich sauce, based on IKEA’s official Swedish Meatballs recipe.
Do you love famous IKEA Swedish meatballs for dinner?
Well, guess what?! We’ve made our own keto Swedish meatballs version (& accompanying sauce!) that are so delicious, you won’t even be able to tell the difference from the original!
When IKEA released its secret recipe for their famous Swedish meatballs, we noticed quickly that they’re unfortunately not keto-friendly. Bummer! No worries though, as we came up with a low-carb keto version that is sure to impress your family at dinnertime!
I am telling you, this meal is the definition of comfort food! These savory meatballs are so darn good, and something interesting to add to your keto weekly meal rotation!
IKEA INSPIRED KETO SWEDISH MEATBALLS
yield: 5 SERVINGS
prep time: 20 MINUTES
cook time: 50 MINUTES
total time: 1 HOUR 10 MINUTES
Flavorful meatballs complete with a rich sauce, based on IKEA’s official Swedish Meatballs recipe.
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 onion, diced
- 1/2 cup grated parmesan cheese
- 1 egg
- 4 tablespoons heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoon butter
- 1 teaspoon xanthan gum
- 3/4 cup beef stock
- 3/4 cup vegetable stock
- 1/4 cup heavy cream
- 2 teaspoons coconut aminos
- 1 teaspoon ground mustard
1.Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
2.In a large bowl, add all the ingredients together for the meatballs and mix. Use a potato masher or your hands to combine everything together. Divide meatball mixture out into about 1″ meatballs using a spoon or small cookie scoop. I was able to get 25 out of one batch.
Tip – I recommend letting the meatballs chill in the fridge for at least 2 hours so they don’t fall apart while cooking.
3.Place a large cast-iron skillet over medium heat and add 2 tablespoons of oil. Once the oil is hot, place meatballs in the skillet to sear on all sides. It should take about 1 minute to sear each side.
4.After all the sides have seared, place meatballs on the lined baking sheet, and put in the preheated oven for 25 minutes.
5.While meatballs are in the oven, drain the cast-iron skillet of any leftover grease and then use the same skillet for the sauce. Over low-medium heat, add butter and xanthan gum and whisk until it has reached a slow simmer.
6.Add in beef and vegetable stock, and whisk for about 2 minutes. Then add in coconut aminos and ground mustard.
7.Slowly add in the heavy cream while whisking and let simmer for 5 minutes. The sauce will thicken, but if it is too thick, you can add an extra tablespoon of stock to thin it out.
8.Plate meatballs on a platter and pour the sauce over top. Top with freshly chopped parsley if desired. Enjoy!
Don’t forgot to try our KETO BROCCOLI CHEESE BITES
Yield: 25 meatballs, Serving Size: 5 meatballs
Amount Per Serving: 582 Calories | 43.7g Fat | 4.9g Total Carbs | 0.2g Fiber | 2.0g Sugar | 0g Sugar Alcohol | 41.1g Protein | 4.7g Net Carbs