Baked Swedish Meatballs
I love these Low-Carb and Keto Baked Swedish Meatballs, especially the way they’re they’re baked instead of fried for easier preparation. Use Appetizers to find more low-carb recipes like this one.
I love these Low-Carb and Keto Baked Swedish Meatballs, and if you’re looking for Appetizers Recipes for the Super Bowl, these little meatballs are a great choice for football fans who are watching their carbs! The recipe was inspired by Oven-Baked Swedish Meatballs from a Swedish food blog called Anne’s Food, but if your experience to Swedish Meatballs is limited to Ikea Swedish Meatballs, it might be only the seasonings used in this recipe that are familiar.
I loved so many things about Anne’s recipe: the finely chopped onion, that she didn’t use breadcrumbs or serve the meatballs with a creamy gravy, and the way they were baked instead of fried. The biggest change I made was make the meatballs with a combination of turkey breakfast sausage and ground beef. You could certainly use pork sausage too if that’s what you prefer! I tested the recipe with my niece Kara, and we both thought they were delicious.
And of course not using breadcrumbs to hold the meatballs together makes them gluten-free, FTW! I haven’t tried making them ahead and keeping warm in a slow cooker, but I’m pretty sure it would work! If anyone makes these for the Super Bowl and keeps them warm that way, come back and let us know how that turned out!
How to Make Baked Swedish Meatballs:
(Scroll down for complete printable recipe including nutritional information.)
- I used half ground beef and half ground turkey sausage, but use pork sausage if you prefer. Crumble meat into a bowl and let it come to room temperature.
- Be sure the onion is very finely minced so it can be well-distributed through the meat. I used my beloved Cuisinart Food Processor (affiliate link) to chop the onion, which worked well.
- Add the onions and spices to the bowl, and gently mix with clean hands.;
- I’m a fan of baking meatballs and meatloaf on a rack so the fat drips down. We used two different baking racks that we rigged up from what I had in my kitchen, but the meatballs on the wire rack definitely cooked more quickly and browned better on all sides, so use that type if you can. Cooking on a rack like this is probably not 100% necessary, but there will be some liquid that oozes out and baking on a rack lets that drip down away from the meatballs.
- Spray the rack with olive oil. Use a tablespoon-sized measuring spoon to scoop out meatballs and form them with your hands. We made about 40 small meatballs, about 10 servings for an appetizer.
- Bake meatballs 20 minutes or slightly longer; until they’re slightly browned and cooked through. (We turned the ones on the rack with smaller holes half way through, but the ones on the wire rack didn’t need to be turned.)
Make it a Meal:
For a low-carb meal you could make the meatballs a little bigger and serve with something like Many Peppers Greek Salad or Arugula and Gorgonzola Salad with Balsamic Vinaigrette.
More Tasty Meatballs You Might Like:
Dagmar’s Spicy Meatballs ~ Nami-Nami
Low-Carb Baked Greek Meatballs with Feta ~ Kalyn’s Kitchen
Greektown Turkey Meatballs ~ The Perfect Pantry
Beef and Sausage Meatballs with Tomato Sauce ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 lb. ground beef
- 1 lb ground turkey breakfast sausage (see notes)
- 1 small onion, diced very small
- 1 T garlic puree (also called ground garlic)
- 1/2 tsp. Veg-Sal (see notes)
- 1/4 tsp. white pepper
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cinnamon
- Preheat oven to 400F/200C. Put meat in mixing bowl and allow to come to room temperature while you finely chop onion. I used my beloved Cuisinart Food Processor (affiliate link) to chop the onion, which worked well.
- When the meat is room temperature, mix in onions, garlic, Veg-Sal, pepper, ginger, cardamom, allspice, and cinnamon. Mix with your clean hands just until spices and meats are well combined; don’t over-mix the ingredients.
- Mist pan or grilling rack with olive oil or non-stick spray. (Baking on a wire rack with a baking sheet underneath it will make the meatballs cook more evenly and it also lets any liquid that oozes out drip down away from the meatballs.)
- Use a tablespoon-sized measuring spoon to measure out meat, forming small meatballs by rolling with your hands and placing them on the rack as you go. We made about 40 small meatballs, but they can be a bit larger if you prefer, just adjust the cooking time.
- Bake until meatballs are slightly browned and cooked through, about 20 minutes for small meatballs. Serve hot.
Amount Per Serving: Calories: 235 Total Fat: 16g Saturated Fat: 5g Unsaturated Fat: 8g Cholesterol: 113mg Sodium: 332mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 19g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With low-fat ground beef and low-fat ground turkey sausage or ground turkey, these Low-Carb Baked Swedish Meatballs are a good dish for all phases of the South Beach Diet, and also good for any type of low-carb diet, although you’d want to use pork sausage if you’re making them for Keto. The meatballs are even Paleo Whole 30 if you use approved meats!
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.