Low-carb flour is all you need to turn Swedish meatballs into a keto friendly, low-carb sensation. You can use any meat: beef, pork, lamb. And the simmer in dill sour cream makes these meatballs absolutely mouthwatering.
4 tablespoons butter, divided
1/2 cup finely minced onion
1 1/2 pound ground meat
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground nutmeg
1 teaspoon paprika
1 cup water
3 tablespoons Atkins Bake Mix or other low-carb flour
1 cup sour cream
1/2 teaspoon dried dill
Heat 1 tablespoon of the butter in skillet over medium heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes.
In a bowl, combine the ground meat, eggs, salt, pepper, nutmeg, paprika, and cooked onions in a bowl. Mix well.
Heat the remaining butter in a large skillet over medium-high heat. Form the meat mixture into meatballs. Cook over medium-high heat, turning as needed to brown on all sides. Cook until the meatballs are done in the middle.
Reduce the heat to low and remove the meatballs from the pan. Set aside and keep warm.
Add the water to the skillet. Add the sifted baking mix or flour into the liquid while stirring. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
Add the sour cream and dill. Mix well then add the meatballs back to the skillet. Gently stir and let cook on low heat for 10 minutes. Do not let the sauce boil or it may curdle. Serve the meatballs and sauce immediately.
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