Keto Cheesy Swedish Meatball Skillet

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    57 min

  • ready time

    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

Keto Cheesy Swedish Meatball Skillet

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ground Chuck 80% Lean 20% Fat by Kroger

    Ground Chuck 80% Lean 20% Fat by Kroger

    1-¼ pound

  • Ground Pork

    Ground Pork

    1-¼ pound

  • Salt

    Salt

    ¾ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ½ teaspoon

  • Onion Powder

    Onion Powder

    ½ teaspoon

  • Allspice, Ground

    Allspice, Ground

    ½ teaspoon

  • Nutmeg Ground

    Nutmeg Ground

    ½ tsp

  • Parmesan Cheese

    Parmesan Cheese

    ¼ cup, shredded

  • Raw Egg, Yolk

    Raw Egg, Yolk

    1 large

  • Unsalted Butter

    Unsalted Butter

    1 tablespoon

  • Baking Aids Xanthan Gum by Bob's Red Mill

    Baking Aids Xanthan Gum by Bob's Red Mill

    ½ teaspoon

  • Beef Broth

    Beef Broth

    ¼ cup

  • Heavy Cream

    Heavy Cream

    ¼ cup

  • Mozzarella Cheese

    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 1
  • 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 2
  • 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 3
  • 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 4
  • 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 5
  • 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.
    Step 6

Comments 3

  • Jsimons84

    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

      Islenya 3 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

        Anonymous 4 years ago

        Love it!