Swedish Meatballs are a traditional Scandanavian dish comprised of lightly peppery + sweet spiced meatballs bathed in a sherry cream sauce. This recipe is gluten-free and low-carb.
For the meatballs:
- 1 lb ground sausage
- 1 lb ground beef
- 1/2 cup pork rinds (I like Epic Oven Baked Pink Himalayan + Sea Salt), crushed or blended until fine and granular (may sub gluten-free panko)
- 1/2 cup green onions, chopped finely
- 1/4 cup Italian flat-leaf parsley, chopped finely
- 2 tbsp fresh tarragon, chopped finely
- 2 large eggs
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
For the sauce:
- 6 tbsp sherry
- 2 cups heavy cream
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/8 tsp ground nutmeg
*For optional serving options, see the section titled “What Should I Serve these Swedish Meatballs With?” above.
- Preheat your oven to 400 degrees F (205 C). Place your cast-iron pan in the oven while it preheats to warm it. A cast iron pan that has been pre-heated will yield more even cooking.
- In a large mixing bowl, combine all of the ingredients for the meatballs with a wooden spoon or spatula, until evenly combined.
- Remove the cast iron pan from the oven carefully and place on a heat-safe surface. Roll the meat mixture into meatballs and place each one in the cast iron pan in one even layer. I prefer to make mine a bit smaller than a golf ball, and usually end up with around 36 meatballs. You can make yours larger if you’d like, but this will affect the cooking time.
- Bake for 18-22 minutes or until the meatballs reach an internal temperature of 165 degrees F (74 C) when tested with a meat thermometer.
- Carefully remove the cast iron pan from the oven and transfer it to your stovetop. Transfer each meatball from the pan to a clean prep bowl or dish with a spoon. The meatballs should have rendered some residual fat in the pan and around each meatball. I like to quickly scrape the remaining fat from the pan and discard it, but I don’t worry about scraping it off each meatball; The little bit of rendered fat will melt into the sauce making it rich and flavorful.
- Set the empty pan to heat on the stovetop over medium. Add the sherry and allow the alcohol to come to a simmer. When reduced by about half, add the heavy cream, sea salt, black pepper, and nutmeg and whisk together. Allow the sauce to maintain a low simmer for around 5 minutes, or until thickened, stirring occasionally. Once the sauce coats the back of a spoon, add the reserved meatballs back to the pan, turning to coat each one.
- These Swedish Meatballs are delicious served on their own, but I prefer to serve them on top of or alongside a neutral base like mashed potatoes or low-carb mashed cauliflower so I can take advantage of all the creamy sauce. If your diet allows for a little sugar, I love to serve them with a spoonful of lingonberry preserves as well. For more serving options, see the section titled “What Should I Serve these Swedish Meatballs With?” above.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 6 meatballs with sauce
- Calories: 659
- Sugar: 7 g
- Sodium: 1233 mg
- Fat: 53 g
- Saturated Fat: 25 g
- Carbohydrates: 6
- Fiber: 0
- Protein: 33
- Cholesterol: 265 mg