Cooking Through Lyfe

Swedish Meatballs!

A steady classic on the Christmas table, at least in Sweden, the Swedish meatballs are a tasty addition to the rest of the food bonanza. And also beautifully low carb!

For Christmas, I eat them along with other low carb favorites like ham, turkey, herring, lax, salads, sausages, cheese, and so on. On a normal day any other time of the year, I eat them with mashed cauliflower and a cream sauce.

I want to share my special recipe for Swedish meatballs today. Take it from a Swede – these are delicious!


You’ll need:

  • 500 g minced meat (I prefer a mix of beef and pork, but you can use any meat you prefer!)
  • 1 egg
  • 1 tsp Dijon mustard
  • Salt
  • Pepper
  • A splash of bone broth
  • A drop of veal stock concentrateDirections:

Mix together all ingredients by hand in a bowl. Make about 20 round little balls and leave them to rest while you heat up (plenty of) butter to fry them in. The pan needs to be really hot!

Fry them lightly, then transfer them to a parchment paper lined baking tray and cook them in the oven at 200 degrees celsius until they are beautifully golden brown; about 10-15 minutes. Leave them to rest and they are soon ready for enjoyment!

If you want to make them a meal of their own, and add cauli-mash and cream sauce, keep going:

Cream sauce:

In the pan that you just used for the meatballs, pour in about 2,5 dl/1 cup of heavy cream and let it reduce a little. Add about 1 tbsp of tamari sauce (gluten free soy sauce) and even a dash of red wine to add some depth to the flavor. Let it reduce until it reaches a sauce-like consistency.


Steam or boil the florets of a head of cauliflower. Remove the water and add plenty of butter. Using a hand mixer, mix the butter into the cauliflower. Add some salt and pepper, mix and serve.

I hope you and your family have a wonderful holiday season!

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