Keto Meatballs Swedish Brown with Gravy – Very Tasty!

Keto Meatballs




  • 1 tablespoon coconut oil (or unsalted butter if not dairy-sensitive)
  • ¼ cup chopped onions
  • 1 teaspoon fine sea salt
  • 2 pounds of ground beef
  • 1 cup finely chopped mushrooms
  • 1 cup grated Parmesan cheese (omit for dairy-free)
  • 1 large egg


  • 2 tablespoons bacon fat or lard (or unsalted butter if not dairy-sensitive)
  • 1 cup beef bone broth (homemade or store-bought)
  • 1 teaspoon coconut aminos or wheat-free tamari
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon fish sauce (optional, for umami flavor)


  • Preheat the oven to 350°F.
  • Heat the coconut oil in a heavy-bottomed skillet.
  • Add the onions, sprinkle with the salt, and cook gently for about 5 minutes, until the onions are translucent.
  • Remove the onions to a bowl to cool.
  • Put the ground beef, mushrooms, Parmesan cheese, and egg in a bowl.
  • When the onion mixture is no longer hot to the touch, add it to the meat mixture and work everything together with your hands.
  • Shape the meat mixture into 2-inch balls and place the balls on a rimmed baking sheet.
  • Bake for 30 minutes or until the meatballs are cooked through.
  • To make the gravy, place all the ingredients for the gravy in a saucepan.
  • Boil, stirring often, for 10 minutes or until the gravy is thick and bubbly.
  • Serve the meatballs with the gravy.


  • If using store-bought broth, pour ½ cup of the broth (unheated) into a small bowl.
  • Add 1 egg yolk and whisk to combine.
  • After the gravy mixture has boiled for 10 minutes, reduce the heat to low and slowly whisk the egg yolk mixture into the hot gravy.
  • Continue to heat while whisking until the sauce has thickened; this is somewhat like how hollandaise is thickened but in reverse.




  • Store extras in an airtight container in the refrigerator for up to 3 days.
  • Reheat a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.