Heat 2 tbsp of butter over medium-high heat.
Add in the chopped onion and cook until soft but still slightly crunchy (about 6-8 minutes).
Set aside and allow the cooked onion to cool to room temperature.
Combine all of the ingredients (including the cooked onion) for the meatballs in a large bowl and mix with a spatula until well combine.
Using either a cookie dough scooper or your hands, scoop out meatballs and place on a parchment lined cookie sheet.
Cover your raw swedish meatballs and place in the fridge for an hour or overnight.
To cook the swedish meatballs, heat 2 tbsp of olive oil in a large skillet over medium-high heat.
Place the meatballs evenly in the skillet and cook for 5-6 minutes on each side or until brown and fully cooked.
To make the gravy, heat the butter until melted and whisk in the xanthan gum. This should thicken and start to brown in a minute or two.
Stir in the bone broth and seasonings and whisk until well combined.
Reduce the heat to a simmer and add in the heavy cream.
Stirring frequently, allow gravy to simmer and thicken for 3-5.
Add your cooked swedish meatballs to the gravy, coat, and serve.
Optional: top with fresh chopped parsley.
Enjoy your keto swedish meatballs immediately or store in an airtight container in the fridge.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.