Low Carb Herb Swedish Meatballls - Ontario Beef
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Swedish Meatballs

Low Carb Herb Swedish Meatballls


  • 1 pound Ontario ground beef
  • 1/4 cup almond flour
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon chili powder
  • 1 egg
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon tapioca starch (or cornstarch)
  • 2.5 tablespoons water
  • Salt and pepper to taste
  • Fresh chives, chopped
  • Cooked cauliflower rice, for serving


  1. In a medium sized bowl combine ground beef, almond flour, parsley,basil,  allspice, nutmeg, onion, garlic, salt, chili powder and egg. Mix until combined.
  2. Roll into 12 large meatballs. In a large skillet over medium heat, add olive oil and butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout, about 4-5 minutes. Transfer the cooked meatballs to a plate or bowl and keep warm.
  3. In the same skillet, stir in beef broth and heavy cream. Add worcestershire sauce and dijon mustard and bring to a simmer, then mix tapioca starch with water in a small bowl or cup and add it to the sauce. Continue to simmer until the sauce thickens. Add in salt and pepper to taste.
  4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Top with fresh chives and serve over cauliflower rice.