Swedish meatballs are a beloved comfort food, and this carnivore-friendly version makes it easier than ever to enjoy them without compromising your diet. These meatballs are rich, flavorful, and paired with a creamy gravy that’s perfect for a hearty meal.
Skip the carbs and savor this delicious dish that’s easy to prepare and perfect for any occasion.
How to Make Swedish Meatballs for a Carnivore Diet
- Yield: 16 (1½-inch) meatballs (2 servings)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Ingredients
For the Gravy:
- 2 cups chicken broth (homemade or store-bought)
- ½ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- Kosher salt, to taste
For the Meatballs:
- 1 pound ground beef
- 1 large egg
- 1 teaspoon kosher salt
- ¼ teaspoon pumpkin pie spice (optional, for those who tolerate it)
- 1 tablespoon tallow or other heat-tolerant fat, for the pan
Instructions
- Prepare the Gravy: In a small saucepan, combine all the gravy ingredients except the salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and let the gravy simmer until slightly thickened, about 20 to 25 minutes. Adjust salt to taste.
- Make the Meatballs: While the gravy simmers, mix the ground beef, egg, salt, and pumpkin pie spice (if using) in a large bowl. Combine thoroughly with your hands.
- Divide the meat mixture into 4 equal portions, then divide each portion into 4 smaller pieces, forming a total of 16 meatballs.
- Heat the tallow in a large cast-iron skillet over medium-high heat until just beginning to smoke. Swirl the pan to coat evenly with the fat.
- Add the meatballs to the skillet and brown them for about 8 minutes, turning every 2 minutes to ensure even cooking.
- Reduce the heat to medium and cook the meatballs for another 4 to 6 minutes, turning occasionally, until fully cooked. The internal temperature should reach 160°F.
- Serve the meatballs immediately with the gravy poured over them.
Tips for Perfect Swedish Meatballs
- Pumpkin Pie Spice: While optional, it adds a subtle warmth to the dish. For a stricter carnivore approach, simply omit it.
- Cooking the Gravy: Stir frequently to avoid sticking or burning as the gravy reduces. Adjust consistency by adding a splash of chicken broth if needed.
- Pan Size: Use a skillet large enough to cook the meatballs without overcrowding. Work in batches if necessary, keeping cooked meatballs warm while finishing the rest.
Why This Recipe Fits the Carnivore Diet
This recipe swaps breadcrumbs and other fillers for a pure protein-rich meatball that’s entirely grain-free. The creamy gravy complements the meatballs, offering a nutrient-dense and satisfying dish without added carbs.
Serving Suggestions & Variations
- Meal Prep-Friendly: These meatballs reheat beautifully, making them ideal for meal prep. Store in the fridge for up to 4 days or freeze for longer storage.
- Topping Ideas: Garnish with crispy bacon bits or an extra dollop of sour cream for added flavor.
- Pairing Options: For a heartier meal, serve the meatballs over a bed of pork panko or egg white noodles.
These carnivore Swedish meatballs are a delightful twist on a classic recipe. With their juicy texture, rich gravy, and easy preparation, they’re sure to become a favorite in your meal rotation. Try them today for a taste of comfort that’s perfectly aligned with your diet!
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Swedish Meatballs Recipe
Ingredients
- 2 cups chicken broth homemade or store-bought
- ½ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- Kosher salt to taste
- 1 pound ground beef
- 1 large egg
- 1 teaspoon kosher salt
- ¼ teaspoon pumpkin pie spice optional, for those who tolerate it
- 1 tablespoon tallow or other heat-tolerant fat for the pan
Instructions
- Prepare the Gravy: In a small saucepan, combine all the gravy ingredients except the salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and let the gravy simmer until slightly thickened, about 20 to 25 minutes. Adjust salt to taste.
- Make the Meatballs: While the gravy simmers, mix the ground beef, egg, salt, and pumpkin pie spice (if using) in a large bowl. Combine thoroughly with your hands.
- Divide the meat mixture into 4 equal portions, then divide each portion into 4 smaller pieces, forming a total of 16 meatballs.
- Heat the tallow in a large cast-iron skillet over medium-high heat until just beginning to smoke. Swirl the pan to coat evenly with the fat.
- Add the meatballs to the skillet and brown them for about 8 minutes, turning every 2 minutes to ensure even cooking.
- Reduce the heat to medium and cook the meatballs for another 4 to 6 minutes, turning occasionally, until fully cooked. The internal temperature should reach 160°F.
- Serve the meatballs immediately with the gravy poured over them.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.