Turkey Swedish Meatballs
Keto Swedish Meatballs are smothered in a creamy gravy sauce and so easy to make for a low carb and gluten free weeknight diner!

Keto Swedish meatballs are my new favorite weeknight dinner. They’re so simple to whip together and perfect to add on top of pasta or your favorite mash.

I don’t remember the first time I had Swedish meatballs, but I’m pretty sure I was at Ikea. The flavors! The textures! The whole concept of meatballs on mashed potatoes with a sweet jelly was so novel and intriguing. Well, I couldn’t get them out of my head and have always been on the lookout for them since. 

Want to make your own Ikea meal? Make these meatballs and serve them alongside this celery root mash, or the cauliflower mash in this recipe. Top it was some chia jam! You can totally sub in whatever berries or fruit you want for this recipe, so give it a whirl with some grape if you want to keep it traditional.

Ingredients for keto Swedish meatballs:

  • butter
  • onion
  • garlic
  • ground turkey
  • dijon mustard 
  • coconut sugar
  • salt & pepper
  • ground nutmeg
  • an egg
  • almond meal or breadcrumbs 
  • arrowroot powder
  • beef broth 
  • Worcestershire sauce 
  • sour cream 

How to make these keto Swedish meatballs:

Preheat the oven to 400F and line a baking sheet with foil or a Silpat. Heat a large skillet over medium heat and add 1 tablespoon of the butter. Then, add the onion and garlic and sauté until golden brown, about 7 minutes. 

Remove the pan from the heat, and add half of the onion and garlic mixture to a large bowl.

To the bowl, add the ground turkey, mustard, coconut sugar, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, nutmeg, egg, and almond meal. Mix the meatball mixture together well. 

Using a medium-large sized cookie scoop, scoop balls of the meatball mixture onto the baking sheet. Each meatball should have about 2 tablespoons of the mixture in it. Roll the meatballs between your hands to make them evenly shaped.

Arrange the meatballs on the baking sheet so that they don’t touch each other. Bake the meatballs for 18 minutes, remove them from the oven, and set aside. 

Make the meatball gravy:

While the meatballs bake, add the remaining butter to the skillet with the onions and garlic and let it melt over medium heat. 

Sir in the arrowroot powder, remaining salt, and remaining pepper. Cook this for about 2 minutes. 

Add the beef broth and whisk the gravy constantly until no clumps of flour remain. Shake in the Worcestershire sauce and keep whisking the gravy, scraping the edges of the pan frequently. 

Once the gravy starts to bubble and thicken to the desired consistency, add the sour cream and stir it in completely before adding the meatballs to the pan. 

Remove the saucepan from the heat and add the meatballs. Spoon the gravy over the meatballs so they’re all covered. Serve alone, over egg noodles or spaghetti squash.

Turkey Swedish Meatballs
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Turkey Swedish Meatballs

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Yield: serves 6 1x
  • Category: main dishes
  • Method: oven
  • Cuisine: meat
  • Diet: Gluten Free
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Description

Nothing beats homemade Turkey Swedish Meatballs smothered in a creamy gravy sauce! They’re low carb, gluten free, and the perfect weeknight bite!


Scale

Ingredients

  • 4 Tbsp. butter, divided
  • 1 onion, minced 
  • 4 garlic cloves, minced
  • 1 lb. ground turkey
  • 1 tsp. Dijon mustard 
  • 2 tsp. coconut sugar
  • 1 and 3/4 tsp. salt, divided
  • 1 tsp. pepper, divided
  • 1 pinch ground nutmeg
  • 1 egg, beaten
  • 1/4  cup almond meal or breadcrumbs 
  • 2 Tbsp. arrowroot powder
  • 2 cups beef broth 
  • 34 dashes Worcestershire sauce 
  • 2 Tbsp. sour cream 

Instructions

Make the meatballs:

  1. Preheat the oven to 400F and line a baking sheet with foil or a Silpat. 
  2. Heat a large skillet over medium heat and add 1 tablespoon of the butter. Then, add the onion and garlic and saute until golden brown, about 7 minutes. 
  3. Remove the pan from the heat, and add half of the onion and garlic mixture to a large bowl.
  4. To the bowl, add the ground turkey, mustard, coconut sugar, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, nutmeg, egg, and almond meal. Mix the meatball mixture together well. 
  5. Using a medium-large sized cookie scoop, scoop balls of the meatball mixture onto the baking sheet. Each meatball should have about 2 tablespoons of the mixture in it. Roll the meatballs between your hands to make them evenly shaped.
  6. Arrange the meatballs on the baking sheet so that they don’t touch each other. Bake the meatballs for 18 minutes, remove them from the oven, and set aside. 

Make the gravy:

  1. While the meatballs bake, add the remaining butter to the skillet with the onions and garlic and let it melt over medium heat. 
  2. Sir in the arrowroot powder, remaining salt, and remaining pepper. Cook this for about 2 minutes. 
  3. Add the beef broth and whisk the gravy constantly until no clumps of flour remain. Shake in the Worchestershire sauce and keep whisking the gravy, scraping the edges of the pan frequently. 
  4. Once the gravy starts to bubble and thicken to the desired consistency, add the sour cream and stir it in completely before adding the meatballs to the pan. 
  5. Remove the saucepan from the heat and add the meatballs. Spoon the gravy over the meatballs so they’re all covered. Serve alone, over egg noodles or spaghetti squash.


Nutrition

  • Serving Size: 1/6 of the batch
  • Calories: 280
  • Sugar: 2.7g
  • Sodium: 1067mg
  • Fat: 15.6g
  • Saturated Fat: 7.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8.1g
  • Fiber: 1.1g
  • Protein: 26.1g
  • Cholesterol: 8.1g

Keywords: keto swedish meatballs,

Enjoy!! xo