Carnivore Swedish Meatballs - For the Carnivore Diet
These Swedish-style meatballs keep all the comfort and none of the carbs. A simple mix of beef and pork stays tender with egg and finely crushed pork rinds as the binder, then gets coated in a silky cream-and-bone-broth gravy that’s reduced and finished with an egg yolk for body.
No breadcrumbs, onions, or plant spices—just clean, savory meat flavor enhanced by salt, butter, and cream. Browning the meatballs in tallow builds the fond you need for a deeply flavored sauce. Reducing the broth before adding cream concentrates flavor; tempering in a yolk gives a classic, velvety Swedish-style finish without flour.
Serve as a main with extra sauce and a knob of butter. Leftovers reheat gently in a covered skillet over low heat with a splash of broth or cream. These freeze well; thaw overnight and warm slowly to keep the sauce smooth.
Ingredients
- 1 lb (450 g) ground beef, 80/20
- 1 lb (450 g) ground pork
- 1 large egg
- 1/2 cup (30 g) finely crushed pork rinds
- 1 tsp fine salt, plus more to taste
- 2 tbsp cold water
- 2 tbsp beef tallow, for frying
- 2 tbsp unsalted butter
- 1 cup (240 ml) beef bone broth
- 3/4 cup (180 ml) heavy cream
- 1 egg yolk
- 1 tsp unflavored gelatin powder (optional)
- 1 tbsp cold water for blooming gelatin (optional)
Instructions
- Mix the meatballs: In a bowl, combine ground beef, ground pork, egg, crushed pork rinds, 1 tsp salt, and 2 tbsp cold water. Mix gently until just cohesive; do not overwork.
- Shape: Form 20–24 small meatballs, about 1 to 1.25 inches each. Chill 10 minutes to firm while you heat the pan.
- Brown: Heat beef tallow in a large skillet over medium heat. Brown meatballs in batches, turning to color all sides, 6–8 minutes total. Transfer to a plate; leave the fond and fat in the pan.
- Deglaze: Add butter to the skillet, then pour in bone broth. Scrape up browned bits and simmer until reduced by about half, 3–5 minutes.
- Make it creamy: Pour in heavy cream and simmer on medium-low, stirring, until slightly thickened, 3–4 minutes. Season with a pinch of salt to taste.
- Optional thickener: If using gelatin, sprinkle it over 1 tbsp cold water to bloom for 1 minute, then whisk the bloomed gelatin into the simmering sauce until dissolved.
- Finish with yolk: Reduce heat to low. In a small bowl, whisk the egg yolk with a spoonful of hot sauce to temper, then whisk the yolk mixture back into the pan. Keep heat low and do not boil.
- Coat and cook through: Return meatballs to the skillet and simmer gently, turning to coat, until cooked through and the sauce clings, 3–5 minutes. Adjust salt and rest 2 minutes before serving.