Keto Swedish Meatballs (Köttbullar) with Cauliflower Mash & Lingonberries

Low-Carb Nordic Comfort Food
Discover a delicious low-carb twist on a classic Swedish comfort dish! In this keto-friendly recipe, we recreate traditional Köttbullar—juicy Swedish meatballs simmered in a creamy gravy—served with buttery mashed cauliflower instead of potatoes. To honor the authentic Nordic experience, we also explore lingonberries, the iconic sweet-tart complement to this savory meal. Perfect for keto and ketovore lifestyles, this international recipe brings variety, flavor, and cultural flair to your weekly meal plan. Watch now for step-by-step instructions, tips for perfect meatballs, and how to balance tradition with modern dietary goals!

Ingredients
Meatballs
• Olive oil
• Half a yellow onion- chopped
• 2 cloves garlic, minced
• ½ cup pork rinds panko
• Parmesan cheese - grated
• 1 large egg, whisked
• 1/3 cup milk
• 1 teaspoon salt
• ¼ teaspoon oregano
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon pepper
• 2 lbs ground beef and pork mix
Sauce
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried parsley
• ½ cup sour cream, at room temperature

Instructions
1. Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
2. In a large bowl, combine the pork rind, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
3. Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
4. While the meatballs chill, combine the beef broth, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
5. Heat remaining olive oil in a large skillet over medium-high heat.
6. Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
7. Melt the butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
8. Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
9. Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
10. Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed cauliflower

Recipe idea from The Cozy Cook

Mashed cauliflower:
Cut a head of cauliflower in pieces and boil in a pot with water and salt.
When the cauliflower is soft, drain the water and mash the cauliflower with an immersion blender, adding butter and salt. Garnish with Parsley and/or the sauce of the meatballs.