📝 About This Recipe
Experience the ultimate comfort of Stockholm in your own kitchen with these tender, spice-infused meatballs bathed in a luxurious, silky gravy. By replacing traditional breadcrumbs with almond flour and thickening the sauce with heavy cream and xanthan gum, we’ve captured the authentic soul of this Scandinavian classic without the carbs. Each bite offers a delicate balance of savory beef, rich pork, and the warm, aromatic notes of allspice and nutmeg that define true Swedish comfort food.
🥗 Ingredients
The Meatballs
- 1 pound Ground Beef (80/20 lean-to-fat ratio for moisture)
- 1/2 pound Ground Pork (adds essential tenderness and flavor)
- 1/2 cup Almond Flour (super-fine, used as the low-carb binder)
- 1 large Egg (beaten)
- 1/4 cup Heavy Cream (to soak the almond flour)
- 1/4 cup Yellow Onion (grated or very finely minced)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Ground Allspice (the signature Swedish flavor)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Salt and Black Pepper (adjust to preference)
- 2 tablespoons Butter (for pan-frying)
The Keto Gravy
- 2 cups Beef Broth (low sodium preferred)
- 1/2 cup Heavy Cream (room temperature)
- 1 teaspoon Worcestershire Sauce (check label for no added sugar)
- 1 teaspoon Dijon Mustard (adds depth and tang)
- 1/4 teaspoon Xanthan Gum (sprinkled slowly to thicken)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a small bowl, whisk together the almond flour and 1/4 cup of heavy cream. Let it sit for 5 minutes to create a 'panade'—this ensures your meatballs remain juicy and tender.
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2
In a large mixing bowl, combine the ground beef, ground pork, grated onion, minced garlic, egg, allspice, nutmeg, salt, and pepper.
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3
Add the almond flour mixture to the meat. Using your hands or a fork, gently mix until just combined. Do not overwork the meat, or the meatballs will become tough.
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4
Roll the mixture into small, uniform balls, about 1 inch in diameter. You should yield approximately 24-28 meatballs.
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5
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is foaming, add the meatballs in batches.
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6
Brown the meatballs on all sides for about 8-10 minutes until they are golden brown and cooked through. Remove the meatballs from the skillet and set aside on a plate, leaving the drippings in the pan.
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7
To the same skillet, whisk in the beef broth, scraping up all the brown bits (fond) from the bottom of the pan for maximum flavor.
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8
Stir in the Worcestershire sauce and Dijon mustard. Bring the liquid to a gentle simmer.
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9
Slowly whisk in the 1/2 cup of heavy cream. While whisking constantly, very lightly sprinkle the xanthan gum over the surface to prevent clumping.
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10
Allow the sauce to simmer for 3-5 minutes until it reduces slightly and coats the back of a spoon.
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11
Return the meatballs to the skillet. Toss gently to coat them in the gravy and simmer for another 2 minutes to heat through.
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12
Garnish with fresh chopped parsley and serve immediately while the sauce is silky and hot.
💡 Chef's Tips
Grating the onion instead of chopping it provides better moisture and prevents large chunks from breaking the meatballs apart. If the gravy is too thick, add a splash more beef broth; if too thin, simmer for 2 more minutes. Wet your hands with cold water before rolling the meatballs to prevent the meat from sticking to your skin. For the best texture, use a blend of beef and pork; the pork adds the necessary fat for that signature 'melt-in-your-mouth' feel. Always sprinkle xanthan gum sparingly; a little goes a long way and it takes a minute to activate its thickening power.
🍽️ Serving Suggestions
Serve over a bed of buttery cauliflower mash for a complete low-carb meal. Pair with zoodles (zucchini noodles) or steamed green beans to soak up the extra gravy. A side of sugar-free lingonberry jam or a few muddled raspberries provides the traditional tart contrast. Serve with a crisp cucumber salad dressed in vinegar and dill to cut through the richness of the cream. Enjoy with a chilled glass of dry white wine or a sparkling mineral water with lemon.