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Swedish Meatballs Gluten Free & Keto

These gluten free and keto Swedish meatballs are a incredible by-product of a circle of relatives recipe. assume juicy and distinctly flavorful meatballs, bathed in a creamy and luscious gravy!

This is a keto spinoff of a conventional family recipe for Swedish meatballs (not my own family, we’re Dutch/Mexican!… but a pal’s grandmothers recipe). And let me let you know that it’s as legit as they come.

Swedish Meatballs Gluten Free & Keto
Swedish Meatballs Gluten Free & Keto

Continually a plus is that they’re easy-peasy to whip up and they make epic leftovers. Oh, and our (simply excellent!) mashed cauliflower comes incredibly recommended for those guys!

And yup, these are basically ‘IKEA meatballs‘! but, possibly unsurprisingly, they’re plenty (a lot!) higher while homemade.

Swedish Meatballs Gluten Free & Keto


  • 4 tablespoons grass-fed butter divided
  • 1 medium white onion finely copped
  • 500 g ground beef chuck works great!
  • 1/4 cup almond flour or crushed pork rinds (see notes!)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • 1 egg lightly beaten
  • 1/2 cup heavy cream divided
  • extra virgin olive oil for cooking
  • 1-2 cups beef broth to taste
  • 1 teaspoon Dijon mustard
  • 1/2-1 teaspoon arrowroot powder or 1/4 tsp konjac (glucomannan) powder


  • mashed cauliflower
  • cranberry relish a terrific sub for lingonberry jam!


  1. Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion, a pinch of salt, and sauté until it just begins to caramelize (6-8 minutes). Remove from heat and set aside to cool. 
  2. Add the ground meat, almond flour (or pork rind 'panko'), salt, spices, cooked onion, egg and 2 tablespoons of heavy cream to a large bowl. Mix everything thoroughly together using your hands and form into rounds (either 20 small-is ones or 14 large). 
  3. Heat up a touch of olive oil in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You'll want to turn them around a few times so they cook evenly. Transfer to a plate and cover with foil while you make the sauce. 
  4. Add the remaining butter to the skillet and cook until it begins to brown (don't clean the meatball remnants as they add the flavor to the sauce!). Add in the broth, remaining heavy cream and mustard to deglaze the pan. Allow to simmer for a couple minutes and make a slurry out of your thickener of choice (i.e. mix it with a couple tablespoons of cold water prior to adding it to avoid clumping). Continue to simmer until the sauce just begins to thicken and taste for seasoning. 
  5. Add the meatballs back into the skillet, simmer for a couple more minutes and serve right away (think over a bed of mashed cauliflower!).