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Swedish Meatballs (low carb)


These reheat nicely.

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Swedish Meatballs (low carb) 0 Picture


  • 1 lb ground extra-lean beef
  • 1 lb ground pork
  • 1 large egg
  • 2 tblsp. olive oil
  • 1 cup minced onion
  • 1/2 cup minced celery
  • 3 cups beef stock
  • 2 beef bouillon cubes
  • 1 clove garlic
  • 1 tsp allspice
  • salt & pepper
  • 5 black peppercorns
  • 8 oz cream cheese
  • parsley


Adapted from


Step 1

Crumble ground beef and pork into large bowl and add egg. Set aside. Place large skillet over med. high heat. Add oil and onions. Saute onions til translucent, 5 mins. Add celery and cook 4 min. more. While celery and onions are cooking put stock, bouillon and garlic into pot and bring to boil. Add the onion mixture, allspice and salt and pepper to taste to the meat. Work mixture well with hands, blending flavors together. Form into 1 inch balls and place on a cookie sheet lined with wax paper. Slowly add the meatballs one at a time to boiling stock. Add peppercorns. Let the meatballs cook 20 mins. Remove meatballs from stock with slotted spoon and set aside. Strain the stock. Place the stock back in the pot over med. high heat. Reduce the stock for 10 mins. Turn off heat and add cream cheese, whisking til well combined. Pour the sauce over meatballs and garnish with parsley.

Makes 30 to 40 meatballs

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