#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
57 min
ready time
1 h 12 min
Keto Cheesy Swedish Meatball Skillet
These keto Swedish meatballs have just a couple alterations from the traditional recipe, but you’ll immediately recognize the iconic fragrance of warm spices. A cheesy cream sauce coats every meatball to make a delicious addition to your meal. Enjoy these with cauliflower rice or with a keto vegetable side.
Jessica L.
Net Carbs
1.2 g
Fiber
0.3 g
Total Carbs
1.4 g
Protein
45.3 g
Fats
47.3 g
616 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ground Chuck 80% Lean 20% Fat by Kroger
1-¼ pound
Ground Pork
1-¼ pound
Salt
¾ teaspoon
Black Pepper, Ground
½ teaspoon
Onion Powder
½ teaspoon
Allspice, Ground
½ teaspoon
Nutmeg Ground
½ tsp
Parmesan Cheese
¼ cup, shredded
Raw Egg, Yolk
1 large
Unsalted Butter
1 tablespoon
Baking Aids Xanthan Gum by Bob's Red Mill
½ teaspoon
Beef Broth
¼ cup
Heavy Cream
¼ cup
Mozzarella Cheese
¼ cup, shredded
Recipe Steps
steps 6
1 h 12 min
Step 1
Preheat an oven to 375 degrees. In a large mixing bowl, combine the ground meats with the salt, pepper, allspice, nutmeg, onion powder, parmesan, and egg yolk. Then, use your hand to form approx. 22-24 meatballs about 2 inches wide.Step 2
Place the meatballs in a large baking dish (the original recipe here used a wide 13-inch dish). Bake them in the oven, undisturbed and uncovered, for 40 minutes.Step 3
When the meatballs are done baking, reserve a ½-cup of the liquid from the pan and discard the rest. Pour the reserved liquid in a wide skillet on the stove over low heat and whisk in the butter until it is melted. With the heat still on low, whisk in the xanthan and continually whisk until the liquid thickens.Step 4
Gently whisk in the beef broth and heavy cream. Bring the liquid to a gentle simmer and whisk until all the fat and liquid has emulsified.Step 5
Place the meatballs in the skillet. Turn the heat back down to low and sprinkle the cheese over the meatballs. Place a lid on the pan and cook the meatballs in the sauce and it thickens for 10 minutes or more. Adjust the heat as necessary to avoid overheating so the sauce doesn’t separate.Step 6
Before serving, fold the meatballs in the cheesy sauce so they are coated. Serve hot with freshly chopped parsley and extra cheese at your discretion.
Comments
Jsimons84 3 years ago
I have very picky kids and my son had seconds of this. My daughter wasn't a fan of the sauce but both ate every bite. I absolutely think this recipe is a keeper for my family.
Islenya 4 years ago
Half the meat called for made 32 meatballs! There was no liquid at all in the oven dish; substituted olive oil, which did not mix. Had to double the xanthan gum — still never thickened the mixture, which was gooey and oily. Terrible.
Anonymous 5 years ago
Love it!