Keto Swedish meatballs made with pureed carmelized onions and mushrooms, spiced with nutmeg and allspice and topped off with a creamy mushroom sauce. Serve by itself as a perfectly balanced appetizer or as a main dish covered in a rich sauce.
These delightful meatballs are gluten free but the sauce does contain a very small amount. We can easily modify for gluten allergies.
Low carb Swedish meatballs are the ultimate rendition of the Swedish meatball. The key to this recipe is having caramelized onions and mushrooms already cooked up.
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Carmelizing onions and mushrooms for keto Swedish Meatballs
It does take time but I usually just cook up a batch every other weekend while I am watching a movie at home. I throw a pound of mushrooms and 4 sliced onions in a pan, turn the heat on low and let time do its magic. Of course, you have to go stir them every once in a while.
Carmelizing onions and mushrooms for the week ahead is very handy to have for your weekly meals. I throw a little in my omelettes, on top of a steak or pile high on top of my burger with swiss cheese.
Making Keto Swedish Meatballs
The meatballs will quickly be in the oven and ready to eat in no time once the onions and mushrooms have been cooked up.
Everyone…whoever “everyone” is, says the sauce is what makes their meatballs so good but these meatballs can certainly stand alone. If you prefer, have as a main dish served over riced cauliflower, onion noodles or shirataki noodles.
Swedish meatballs are traditionally served with potatoes or over pasta, for those of you not on a low-carb diet.
For more great appetizers try keto italian meatballs, mushroom poppers and jalapeno poppers.
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Keto Swedish Meatballs
- Prep Time: 90 minutes
- Cook Time: 30
- Total Time: 2 hours
- Yield: 40 meatballs 1x
- Category: Low Carb
Description
Swedish meatballs filled with a pureed carmelized onion and mushroom mixture.
Ingredients
Meatballs:
2 pounds 93/7 ground beef
1 pound ground sausage
1 cup ground caramelized onions and mushrooms
3 eggs
2/3 cup almond flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
Sauce:
1 can beefy mushroom soup
1/4 cup heavy cream
Instructions
Place all ingredients for the meatballs in a large bowl and mix well.
Form round balls about 1 inch, and place on parchment paper or silicone mat.
Bake at 350 degrees for about 30 minutes, or until golden brown.
For the sauce, place one can of soup in saucepan and bring just to a boil, remove from heat. Add heavy cream, and stir.
Place meatballs in serving dish, and pour sauce over the top.
Notes
There is a small amount of gluten in Campbell’s beefy mushroom soup. Don’t use if you are allergic to gluten. To make gluten free, omit soup. Mix 1 1/2 cups beef broth with 2 tablespoons corn starch. Bring to a boil, and reduce heat. Cook for 5 minutes. Season with Salt, pepper, and a pinch of nutmeg. Add cream.
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