Swedish Meatballs

Total Time:
55 min
Prep:
30 min
Cook:
25 min

Yield:
approximately 30 meatballs, 4 to 6 servings
Level:
Easy

Ingredients
  • 2 slices fresh white bread
  • 1/4 cup milk
  • 3 tablespoons clarified butter, divided
  • 1/2 cup finely chopped onion
  • A pinch plus 1 teaspoon kosher salt
  • 3/4 pound ground chuck
  • 3/4 pound ground pork
  • 2 large egg yolks
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1/4 cup heavy cream
Directions

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.


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Merlot

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4.5 342
The verdict at my house was unanimous:  Yuck!  The sauce was bland and an unappealing shade of brown sadness.  The meatballs were oddly spiced and unappetizing.  The entire meal went in to the trash, and we are not big food wasters.  I'll return to the tried and true recipe I've been using for years.  Food is too expensive and expectations at dinner time are too high to repeat this disappointment. item not reviewed by moderator and published
Fast and easy and delicious! We used a sodium free stock from Swansons and the sauce was very bland. So we seasoned it with salt, pepper, dried herbs (oregano, parsley), and that's all that was needed. Seriously- a no brainer recipe. It's a keeper!!!<br /> item not reviewed by moderator and published
Perfect recipe! This recipe is perfect as written with just the right amount of spices. The recipe is not bland if properly followed, and the sauce is not too thin. Just let the beef stock cook to reduce before adding the heavy cream, then cook longer to thicken -- don't be in too much of a hurry on this one. Excellent!<br /> item not reviewed by moderator and published
I read a bunch of these reviews and its really strange how varied everyone's results were.  Like 90% looked positive though, so I assume some left something out or whatever.  My question is where's the sour cream?  I'm going to add it instead of the heavy cream, has anyone else tried that?  Also, what about subbing bread crumbs for the bread?  1/2 cup bc=2 pieces of bread, yes?  Thanks! item not reviewed by moderator and published
Easy to make.... And taste great! I put mine over pasta. Everyone I have served them to loves them item not reviewed by moderator and published
Great flavor. Cut back a little on allspice as I am not a big fan but still wanted to follow recipe. Family loved it. item not reviewed by moderator and published
GREAT Used pork and veal. Used sour cream. Didn't put in the sour cream until sauce was thickened. and it went in smoothly. item not reviewed by moderator and published
I made this recipe several times and it was always wonderful and tasty. My step dad is a picky eater and he was even very impressed with. If it tastes bland to you, I'm sorry you missed sometime did sometime wrong. I made this about 4 times and it was great every time. item not reviewed by moderator and published
Alton's got another delicious recipe! Made these for supper tonight and they were a huge hit. Absolutely wonderful. I did add about a tablespoon of better the bullion, beef and about the same of kitchen bouquet. item not reviewed by moderator and published
This recipe is disgusting. The sauce is bland and the meatballs were horrible. The spices overpowered the meat. I'm sorry I wasted my meat and effort using this recipe. item not reviewed by moderator and published
The sauce is really bland. I would suggest a different approach on the sauce. item not reviewed by moderator and published
I've never rated a recipe before, but had to chime in on this one. I grew up in a small swedish community, and every winter I start to crave these wonderful meatballs. I followed this recipe pretty closely, and it was the closest I've ever gotten to my favorite dish I remember as a kid! I even made this gluten free: a gf herb bread for the crumbs, and white rice flour to thicken the gravy. I used extra allspice and bison instead of the other meats. Everything was fantastic. I'll be making this dish again for my family this Christmas. item not reviewed by moderator and published
Good meatballs but they lacked a distinctive taste, also the “sauce” was far too thin and didn’t stick at all to the meatballs, maybe it isn’t supposed to but the ones I grew up with would adhere like a light alfredo sauce. I suppose I could have let it simmer down for an extra hour but wanted to keep to the recipe. I’d recommend doubling the spices, reducing broth by 1 cup and increasing flour to get a thicker roux. item not reviewed by moderator and published
have never ever rated anything before, but have to add my 5 stars! Great recipe just as is! item not reviewed by moderator and published
Let me preface this by saying that I never take the time to review a recipe. But, these meatballs are amazing! I adapted the recipe to be gluten free by using gf bread and beef broth, and substituted potato starch for the flour. I served them at my daughter's "Frozen" themed birthday party, and everyone raved about them! Even my very picky 4 year old loved them! These are definitely going into my family-friendly dinner rotation! item not reviewed by moderator and published
The best ever !! item not reviewed by moderator and published
I would give the meatballs a 5 star but the sauce or gravy was gross. I tossed the whole batch of sauce and used half chicken broth and half milk for my own gravy. I added some juices from the baking sheet to the gravy for more flavour. Great moist flavorful meatball but make your own pan gravy to go with them! item not reviewed by moderator and published
I love making this! I, however, use a meatloaf mixture that you can find in your meat dept. for simplicity. I also LOVE this over hot campanelle noodles!! item not reviewed by moderator and published
I just love this recipe. I however, use ground turkey with a chicken stock gravy...they are light and yummy!! item not reviewed by moderator and published
My Husband and I loved this recipe! I served it over egg noodles and added mushrooms to the gravy. I also used bread crumbs in the meatballs instead of the sliced bread and it turned out great. This is one of my new favorite recipes and I will be making it again very soon! item not reviewed by moderator and published
My husband and I tried this recipe and we LOVED it! We paired it with white rice, and it was delicious and filling! I'm a terrible cook, and I was able to follow the recipe step-by-step just fine. The rue did take a little bit to do, but because I scrolled through the comments first I had a heads up on that. GREAT recipe Alton, thanks! :) item not reviewed by moderator and published
Awesome meatballs. Just like my swedish grandmas recipe! A+ Alton Brown item not reviewed by moderator and published
My husband and I loved this recipe. He is going back for seconds as I type. We had it with egg noodles, would be great with rice as well. Think I will add mushrooms next time around. Delish!!! item not reviewed by moderator and published
Excellent recipe. I doubled the sauce after reading other reviews. Honestly, I could have quadrupled the sauce and not had too much. It does take a very long time to thicken. Instead of white bread I used some whisky/pecan bread that I had on hand and added garlic and salt free seasoning to spice it up a little. I mixed the garlic in while sweating the onion . Also, the meat mixture seemed wet so I added some crushed crackers I had on hand. I put it over egg noodles and complimented it with Alton Brown's Garlic Mashed Potato recipe. This was definitely a huge hit and I will make it again soon! item not reviewed by moderator and published
I made these last night and doubled the sauce since I made egg noodles to go with it. I also doubled the onions and added mushrooms. Added 1/2 to the meatballs and reserved the other 1/2 for the sauce. Very flavorful and yummy. Highly recommend. item not reviewed by moderator and published
I am actually from Sweden, and this is not how we make meatballs... item not reviewed by moderator and published
What a fantastic recipe!! This is THE most perfect recipe for swedish meatballs I've tried. HUGE hit w/ the fam. Even the picky eater loved it. Hub had me hide a portion for his lunch 2 days from now. lol WTG Alton!! item not reviewed by moderator and published
Husband and I loved these. I doubled the sauce. Have some left over and plan on freezing them. item not reviewed by moderator and published
I thought these were delicious, but my husband thought they were just okay- I followed the recipe as written except that I did not bother with the clarified butter and they still turned out perfectly! While the sauce was simmering I was worried it would never thicken but after bubbling for a while it did and had great flavor, i think next time I will double the sauce too! item not reviewed by moderator and published
I've made these meatballs several time now. I absolutely LOVE them! I followed the recipe as written with no problems. It is a little time consuming because of all the hand rolling and the sauce took a while to thicken, but I have to say they are the best sweedish meatballs I've ever made! The recipe makes a rather large batch (30+) and the leftovers are just as good the next day, if not better! I serve them over eggnoodles with a green side. Thanks Alton! item not reviewed by moderator and published
These are soooooo good. Doubled the sauce, and served over egg noodles. Hubby says we can never, EVER use another Swedish meatball recipe! item not reviewed by moderator and published
A+ I served over egg noodles the first time, yummy! I doubled the sauce and served over garlic mashed potatoes the second time, even better! Just like Grandmas. :) item not reviewed by moderator and published
This was a hit at our family Christmas gathering as a grazable appetizer. I essentially tripled the recipe (I was a little short on the meat amount) and came out with ~ 150 little meatballs. There were no leftovers. I didn't scale up the sauce amount -- otherwise the meatballs would have been swimming in sauce. I've seen some comments about this being bland. I think the benign flavoring works in the recipe's favor as an appetizer for a large group -- it can appeal across a wide age and taste range, it doesn't compete with the main course, it's easy to eat from a small cocktail plate while standing. The meatballs were moist yet held together well. What's not to love? item not reviewed by moderator and published
We were skeptical at first trying this recipe as it varied from the tried and true family recipe of my childhood. However we were all amazed at how delicious these meatballs were even my mom loved them. I would make again for sure item not reviewed by moderator and published
I loved this recipe. I made minor modifications to sauce because of an overabundance of mushrooms and shallots on hand but it turned out lovely. My Swedish great grandmother would have been proud. item not reviewed by moderator and published
Great! I replaced the white bread with a 1/4 of bread comes because I didn't have any on hand. The gravy was a little bland so I peppered in the allspice and nutmeg and it was delicious. item not reviewed by moderator and published
This has become one our favorite meals we eat a couple of times a month. My picky son asked often to have Alton Brown's Sweedish Meatball recipe for dinner! It's really flavorful and delicious! item not reviewed by moderator and published
This dish was a huge hit even with my very picky 14 year! The meat balls were very light, moist and airy. The cream sauce (gravey) was amesome. Alton, my daughter said, "you make the best and can"t go wrong!" item not reviewed by moderator and published
Delish!! Not sure how you could not like this! Made as written and Alton scores again! item not reviewed by moderator and published
Was edible, but very bland. My mother said "bland like hospital food". Sauce/gravy took a long time to thicken on low heat called for in the recipe directions and didn't have much flavor. Not worth the effort. I will never make this recipe again. I will try a different Swedish Meatball recipe next time. You might be able to doctor this recipe up, but then it wouldn't be this recipe any more. Notice how many people or the high percentage of people who wrote a review for this recipe, but made some sort of change and or ingredient substitution. I could go on and on, but I wasted enough time and effort on this recipe already. I just wanted to save some of you, that decide to trust me, the time effort and expense involved with trying this 2.5 star recipe. If you try this recipe remember I told you it's bland and not worth your time, effort and expense. item not reviewed by moderator and published
Delicious recipe!! I had to change it up a little bit but still came out great! I didn&amp;#39;t have any pork so I just used ground beef, I used margarine instead of butter, I used whole milk instead of cream, and I used whole wheat bread instead of white. I also added some freshly chopped sauteed spinach with garlic to the sauce. I served it over medium sized shell pasta. Even my 2 year old enjoyed it!! item not reviewed by moderator and published
&amp;#39;Yummy&amp;#34;. This recipe is perfect as is. I&amp;#39;ve never made Swedish meatballs before. But decided to make them as an appetizer for a party my friend was having with 50 guests. (Over 150 meatballs. EVERYONE loved them! Not one meatball leftover. They are absolutely delicious. I know everyone has different preferences, so taste it! Add more salt, or nutmeg. Whatever is good for your taste buds. This was perfect for me. Will make it again. [But not for 50 people, (too much work]. item not reviewed by moderator and published
Surprisingly easy to make and even more surprising, my picking family loved it. I grew up with the Swedish meatball seasoning packet so I kind of miss that flavor. I will make this again item not reviewed by moderator and published
Tasty!!! This recipe was soooo fun to make! It&amp;#39;s super delicious! I made rice with it and it was a super big hit! Thank you! item not reviewed by moderator and published
Even my picky Mom (at 80 she can make all the specal orders she wants! liked this. I forgot the cream and added seasoning salt and a bit of pepper too. It tasted lot like little meatloaves, with a nice creamy sauce. The way I had such a nice sauce was the way I was taught in France as a Nanny. I add a sprinkle of of flour while wisking and add a bit of the broth and alternate as it thickens. This keeps the gravy nice and smooth. It was unanimous here, that I seasoned it well. I certainly didn&amp;#39;t bother with his precise way of making perfectly shaped, evenly weighed out, yada yada meat balls, but I do like this recipe. Great for that electric skillet I usually forget to use! Thanks. item not reviewed by moderator and published
The meatballs were really easy to make and so soft and tasty! The gravy was a little more difficult. I have little experience making gravy, but it seemed to take a long time to thicken. I grew impatient so I added a cornstarch slurry (2 heaping T. of cornstarch + just enough cold water to make a liquid. That helped but it was still thin. I then added sour cream like some reviews suggested, but that didn&amp;#39;t stir in smoothly; there were little lumps of sour cream for a long while until it finally smoothed out. After probably 30 minutes, I turned the heat down to very low, and I added the meatballs, along with some paprika and cayenne pepper to add a bit more flavor. After 10 minutes I turned off the heat, and it really thickened up once it cooled a little. It was so good! Next time I will try to be more patient, because I bet it would have thickened without adding the cornstarch. Also, I might let it cool down before adding the sour cream to see if that helps when stirring it in. item not reviewed by moderator and published
The recipe definitely needs sour cream. After i added that the sauce was amazing except it had to cook for awhile to get it to thicken to the correct consistency. item not reviewed by moderator and published
Delicious as usual Alton. I only made 2 small changes: no nutmeg bc I couldn't find it in my spice cabinet and I was cooking in 90 degree heat. And sour cream instead of heavy cream bc that's what I had on hand and hubby loves sour cream. Idk why some people voted you down bc of their errors. The recipe was flavorful but then I used homemade beef stock. item not reviewed by moderator and published
This was my first Swedish meatball attempt. Only used beef. Was amazing and easy. I made 1 1/2 times the gravy recipe. I put the meatballs in a stainless 4" deep pan with a lid after browning and kept them warm in the oven. Made the gravy... Need to thicken a bit more with some flour and water mixed and then poured over the meatballs and let lightly bubble on the stove covered for 30 minutes, so the flavor of the meatballs would infuse into the gravy. Served this over fettucini. yummy! And, for those who have said the gravy was tasteless.... Re-season it with salt and pepper to your taste! GREAT RECIPE, Alton!!! item not reviewed by moderator and published
It was really good! item not reviewed by moderator and published
So good...the whole family liked it. Will be putting this on my dinner rotation list. Yum yum. followed directions as is too. item not reviewed by moderator and published
There isn't a recipe of Alton Brown's that doesn't work based on his knowledge and geeky 'scientific' way of what makes recipes work. These Swedish Meatballs are absolutely delicious. I made a change however in the sauce. I didn't like how bland it was so I added some butter and ground nutmeg and it took the sauce over the top. Adding the pork to the beef makes the meatballs very juicy and tender. Also the use of the milk/bread mixture, brilliant! Finally a meatball recipe that doesn't call for dry breadcrumbs. A must try! item not reviewed by moderator and published
OMG. Followed the recipe to the letter. Instant family favorite! Three picky eaters ages 3,7,10 all loved them. The meatballs were the most tender I have ever had, the sauce was flavorful and the perfect consistency. If these don't come out amazing when you make them YOU did something wrong. item not reviewed by moderator and published
This recipe came out very well, and didn't take nearly as much time and work as I thought it would. Out of necessity I made a few changes (I didn't have pork, and don't really like pork to be honest, and used regular lactaid milk instead of heavy cream due to food allergies. It still came out great. One thing I have learned from scores of Danish dishes handed down to me from my grandmother though, is if you add a little powdered garlic to the gravy/sauce it really takes the flavor up a notch. Not a lot, just little. Next time I will double the sauce amount though. I served it over egg noodles with lingonberry sauce and pigged out! item not reviewed by moderator and published
AB, I love you to pieces but weighing each meatball? Still, derned good recipe, pretty close to my Grandmother's. item not reviewed by moderator and published
The meatballs were wonderful. The sauce was too thin and very bland... will be looking for a different recipe for the sauce. item not reviewed by moderator and published
Very tasty. The key to the sauce is letting the meatballs sit in it for a while. Otherwise, I see why the sauce would seem bland when you first taste it before you add the meatballs. item not reviewed by moderator and published
Huge hit and very easy to make. I added a bit of fresh dill and chives to the meatballs and used the entire egg rather than just the yolks. Absolutely yummy. item not reviewed by moderator and published
Alton Brown scores another hit at our house. The recipe was easy to follow and the results were very tasty. My husband has been requesting this dish for some time and he cleaned his plate in short shrift.And I will certainly make it again item not reviewed by moderator and published
I cut this recipe in half since it's just two of us and had it over egg noodles for dinner. I used a hawaiian roll since that was the closest I had to white bread and I only used ground beef because I didn't have pork. It tasted great but stuck to the pan and fell apart a lot when I was browning them so I gave up trying to get them brown all the way around and baked them longer. Tasted good but I think I'll try a different recipe and see how it works. item not reviewed by moderator and published
This was as good if not better than ikea's version. I used my vitamix to make breadcrumbs from yesterday's pizza crusts. 5 stars. item not reviewed by moderator and published
My teenager asked for swedish meatballs "as good as IKEA". I've never made swedish meatballs, but I trust Alton Brown's recipes in general... they almost never disappoint. Followed the recipe exactly, not difficult to do, and these were a HIT. I don't think she'll ever want IKEA meatballs again! In her words, these blew her away. The gravy was delicious, the meatballs had perfect texture and flavor. Didn't even serve a sidedish with 'em, just perfect brown meatballs and gravy. Thanks Alton for gaining me just a little more respect in the kitchen, and giving us a standby recipe I will always come back to for dinners and parties and comfort! item not reviewed by moderator and published
Excellent recipe. I've never made swedish meatballs before and these came out tender and very tasty. I received rave reviews and requests for many leftovers!! item not reviewed by moderator and published
Tasty and easy! We love this dish and will be making it again. I followed the recipe to the letter and love the results. I usually don't change a recipe unless I have made as instructed at least once, and this one will remain unchanged. item not reviewed by moderator and published
I followed this recipe to the tee except that I omitted the allspice only because I didn't have any...I loved it very much...New favorite...Thanks item not reviewed by moderator and published
These are the softest meatballs I have ever made. Delicious. I usually change the sauce some and just make brown gravy with sour cream added at the end and serve on noodles....we like stroganoff though. item not reviewed by moderator and published
Great recipe with some adjustments. I used all beef...the frozen chubs you get at Costco is really a good quality lean beef. Also wanted to try out the "Graddas" envelope of Swedish Meatball sauce mix you get at Ikea....not bad! Next time I'll try Alton's recipe to the letter. I've tried other recipes before and the secret here is to "sweat" those onions chopped up very fine in the Cuisanart. item not reviewed by moderator and published
This is a fabulous recipe. Everyone loved it but also made adjustments. I used 1/2 and 1/2 and about the same amount of sour cream. I also added additional salt because my beef broth was low sodium. I omited the nutmeg too. item not reviewed by moderator and published
These came out wonderfully!! I followed the directions exactly and served the meatballs with pasta and it was delicious. Just a great recipe that really impresses. item not reviewed by moderator and published
I can't say enough about how tender and tasty these Swedish meatballs turned out. Follow the recipe as written - there's a reason for everything. Use the prescribed mix of QUALITY pork and beef, and use fresh, good quality spices. Throw out that tin of black pepper and grind it fresh! Use kosher salt instead of table salt. Get those meatballs good and brown (almost black in spots. The flavor you think you're missing is stuck on the bottom of the pan. That's culinary gold! item not reviewed by moderator and published
Excellent. No garlic seasoning. I hate garlic in foods. item not reviewed by moderator and published
Easy recipe to follow however, I found the meatballs a tad tough-ish...if that's a word...so I will hand mix the mixture next time. item not reviewed by moderator and published
i had always loved to try one of altons recipes and when my boyfriend had made these for me one night i died and went to heaven it was so good. thanks alton. item not reviewed by moderator and published
First of all let me state that one: I am a vegetarian; second: I love Alton !! I made this recipe for a summer gathering at a friend's house last weekend. My husband asked me to make him meatballs. Being Italian --- No Problem! No he says swedish meatballs. Really!?!?? Upon finding this recipe, I was set to task. The recipe is easy to follow. I found it somewhat time consuming. To cut back on the prep time, I will choose to bake the meatballs in the oven while preparing the sauce. This meatballs got great reviews from the omnivores in my life. I will definitely make again! item not reviewed by moderator and published
Really good comfort dish but Very rich. I changed a few things... Used 1/8 tsp of ground ginger in addition to the other spices, less flour for the roux, added a few tablespoons of chicken broth to the baking dish to keep the meatballs moist, added a dash of allspice, ginger and nutmeg to the gravy and toasted the bread before soaking in the milk. They turned out great over a bed of egg noodles. Next time I'm going to try regular cream or half and half and cut the butter a bit to relieve some of the heaviness of the dish. One more tip, our grocery has a meatloaf blend of 2/3 beef and 1/3 pork, makes it easier that it comes in one pack and I prefer the 2-1 meat option rather than 1/2 beef 1/2 pork. item not reviewed by moderator and published
After making this, I think I've figured out why this is a love it or hate it recipe. It's the 1/4 cup flour used to make the roux. That's a lot of flour compared to the amount of butter being used. I reduced the flour to 3T and browned it carefully. If using the entire amount of flour, it will have to be browned thoroughly or the dish will end up tasting bland and pasty. Emeril and Tyler add black currant jelly to the finished gravy, which adds a very flavorful boost. Lingonberry sauce might also be tasty. I gave this 4 stars; although I will make it again, I won't prepare it as written. item not reviewed by moderator and published
Great recipe! My family and I tried it tonight and we loved it! item not reviewed by moderator and published
Made this a couple of times now. Really pretty good and easy to do. Always a hit! Well done Alton! item not reviewed by moderator and published
Our neighbor, Jim (of Norwegian heritage, makes his own Swedish Meatball recipe every Christmas. Preceded by a few blasts of Aquavit, it's is delicious. I was recently at an Ikea and had their version of the meatballs and found them seriously wanting. I decided to make my own and started with Alton's recipe. Not bad - better than Ikea not as good as Jim's. item not reviewed by moderator and published
I made this for my picky eater husband. It was amazing, and it is now in our monthly dinner menu. He loved it! I followed the recipe to the end. I used fresh pasta, and a fresh salad as side dish. Thank you! item not reviewed by moderator and published
Made this recipe tonigh and it was delicious. Only thing I changed was stuffing the meatballs with goat cheese and making no yolk egg noodles. Thanks Alton! item not reviewed by moderator and published
I made this tonight for my father in laws birthday and it was awesome! He remembered as a kid his mom making him Swedish meatballs. I debated on making this recipe or making Betty Crocker and I am glad I went with this one. It was easy and simple and delicious! A family favorite now. item not reviewed by moderator and published
Made this twice. Its very good, but also quite a bit of work. This time I made it with meatloaf mix (pork, beef and veal. I don't know what people are talking about with this being bland, its quite flavorful. item not reviewed by moderator and published
Very good! This recipe is a keeper! item not reviewed by moderator and published
I thought these were great. Very flavorful. I served them over fresh fettuccine. We are sour cream lovers, so I substituted it for the heavy cream as another user suggested. I also added a clove of garlic to the meatball mixture. My son loved them, which is always saying a lot. item not reviewed by moderator and published
I love this recipe! I don't find the meatballs to be bland at all. In fact, I find them very flavorful! Love the slight spicy warmth that the nutmeg and allspice contribute. I DO use sour cream or creme fraiche in place of the cream when I make the sauce, but this is just a matter of personal preference. I like them most when served over egg noodles, and my husband prefers them with mashed potatoes. I like them with brussels sprouts on the side and some nice lingonberry jam to enjoy with the meatballs. I first made this recipe a few years ago while still living at home, and it's one (of many that I took with me and continue to make for my husband and myself. I misplaced my handwritten copy of the recipe so I came back to find it here! Can't wait to make and eat these later this week! item not reviewed by moderator and published
My family and I Loved these!! I followed the recipe and they turned out great. My daughter even asked if I would pack them in her lunch for school the next day. I plan on sharing this recipe with my sisters and my mother. YUM. item not reviewed by moderator and published
I had a desire for Swedish Meatballs so I made this recipe. FANTASTIC! I will be sharing this recipe with the guests and I will make it again. After reading some of the reviews and was leery of the ones that said it was a bland tasting dish. I did take some of the other suggestions and added my own ideas to. I adjusted the measurements of the ingredients to go with 1 lb. of ground beef and 1 lb. of ground pork. I did add 2 minced clove of garlic to the sauteed onions, at the end of the sautéing time. I made the meatballs 1-1/2 oz. which yielded 31 meatballs. In addition to the 1/4 cup of heavy cream in the sauce, I added 1/4 cup of sour cream. Also I sauteed an 8 oz. package of sliced baby portabella mushrooms in about 2 tablespoons of butter and added them to the sauce when it was finished. Then I let the meatballs, mushrooms and sauce simmer for about 15 minutes to blend all the flavors. I served the meatballs over wide noodles/dumplings with butter and fresh parsley. item not reviewed by moderator and published
I have made this dish over and over again for holiday parties and get togethers. Everyone loves the tasty meatballs and never have any leftover; even when I make a double batch! item not reviewed by moderator and published
I followed all the directions without any modifications, except I used regular butter and not clarified butter. I have to agree (with a lot of the previous reviews that these were pretty bland and so was the sauce. I served them over butter egg noodles and my husband and I both thought it was missing something but couldn't put our finger on it. I will not be making these again....on to finding a more flavorful Swedish meatball recipe! item not reviewed by moderator and published
Delicious! Prep took a little longer than expected. I made a few changes... to the meatballs I added lots of minced garlic (4 cloves to the onions. I went with ground beef and ground pork. I didn't have nutmeg, but it turned out fine. I went heavier on the other spices, including the salt and pepper (I think his recipe would have been bland if I hadn't. I added a heaping spoonful of sour cream to the sauce after the beef broth thickened. I recommend putting the meatballs on a bed of fettuccine. item not reviewed by moderator and published
I made these for a party and kept them warm in a crockpot rather than a chafing dish. I liked them o.k. -- they're better than Ikea's, but no match for Mom's -- but my guests gobbled them up like mad, so clearly they were a hit. The meatballs themselves were really quite good, but the sauce was missing a tang and thickness that only sour cream can provide -- but that's just my humble opinion. item not reviewed by moderator and published
simple easy to make: family went back for more... item not reviewed by moderator and published
This is a keeper. A nice comforting supper served over rice with green beans on the side. Nice beef flavor and I would be happy to eat just the gravy over any carb you could think of! The health conscious side of me cringed at using all the fat from the meatballs in the roux but justified it by reminding myself how good all that flavor was going to be and, after all, I needed some fat for the gravy! It wasn't at all greasy and we all loved it. item not reviewed by moderator and published
I thought it was just ok. I did LOVE the texture of the meatballs but my whole idea about what is "Good Food" is based on flavor. This dish did not provide a lot of that cooked as instructed. Next time I will make adjustments in regards to the seasonings. The sauce was nice and creamy! That was a plus. item not reviewed by moderator and published
I did a variation on this recipe for my sons vegetarian girl friend. I used the basic recipe but substituted 1 cup cooked lentils and 3/4 cup of chopped walnuts for the meats. I added one whole egg, some fine bread crumbs when it needed some body and sauted some Italian parsley with the onions. A WINNER! item not reviewed by moderator and published
very good.....easy recipe and great taste!!!! item not reviewed by moderator and published
This was a great recipe. I thought it had great flavors and was the right texture of the gravy. Very good! item not reviewed by moderator and published
This is a WONDERFUL recipe! Bland sauce? NO! I have a hearty palate and love flavorful foods. The key is to cook the meatballs in the pan and use those delicious crusty pieces to flavor the sauce. I added NO additional seasoning but did make these adjustments: added a SPLASH (literally of red wine and substituted sour cream for the heavy cream. That was it!!! For the reviewer who was livid (just don't understand that, but... about the meatballs being undercooked - the cook time is approximate and it's important to check the meatballs to be sure they are thoroughly cooked. I kept them warm in the oven while cooking the rest of the meatballs and the sauce. We served them over perogies - a goofy request by my 17 year old some time ago that has become a family favorite for a comfort-food meal. Perfect for a cold night!! item not reviewed by moderator and published
My family really enjoyed this dish. Perfect on a snowy, winter night. I doubled the pepper, nutmeg, and allspice. The flavor was still subtle, yet tasty. item not reviewed by moderator and published
Oh, I forgot to mention that I also added the same spices to the gravy, as the meatballs, for a little more flavor... item not reviewed by moderator and published
How do you make them? item not reviewed by moderator and published
We have dalahästar in them and som moose. Also we have some evergreen tree bark in them because we love those trees item not reviewed by moderator and published
Then maybe you should share how you make them instead of just pointing out that it's different. item not reviewed by moderator and published
Welcome to America, where we make lots of things differently than the country of origin dictates. It's also called using one's own autonomy to do what they want to do, how they want to do it. item not reviewed by moderator and published
You have to realize that scandinavian food is typically bland. It might not be to your taste, but if you are looking for food that will wake up your taste buds, scandinavian food is not the cuisine for you. My mother is first generation and that is how her family cooks. No reason you can't doctor this to your taste &amp; make it your own. item not reviewed by moderator and published
I agree! Many people don't realize the difference between what food should actually taste like versus what they would like it to taste like. This recipe for me was perfect and flavor very authentic to one a Scandinavian friend once made for me. item not reviewed by moderator and published
Such an angry review! Not every recipe, no matter how good it is, will appeal to everyone...and just because people "doctor" it up it doesn't mean it's not this recipe anymore. Even at restaurants people will ask for hot sauce, pepper, etc. to adjust to personal preferences or diets. If you're so upset about having "wasted" your time, then maybe cooking isn't for you. Time, effort, and expense? These are basic ingredients from the cupboard! HA! item not reviewed by moderator and published
I agree. Why such a nasty review? I see these recipes as a point of departure for your own liking. True chefs appreciate varying opinions and suggestions. If you like this recipe as is, terrific, but if you need more flavor or spice, go for it! I am truly amazed sometimes at the narrow mindedness of reviews on here. item not reviewed by moderator and published
I wish I had read this review before I tried making it. It was a lot of work, which is something I'm used to, I love to cook, but it tasted horrible. The meatballs tasted good by themselves but once you pour that bland sauce on top the whole thing is ruined. And it is upsetting wasting all that time and energy making something you don't enjoy. I prefer more complicated recipe because the outcome is usually that much greater, not in this case. item not reviewed by moderator and published
if you take your sour cream and temper it with some of the hot liquid before adding it, you can avoid the clumps. put your sour cream in a larger bowl, ladle a few ounces of the hot liquid into the sour cream and whisk until smooth. this brings the temp of the sour cream up enough and thins it enough that it shouldn't be lumpy when you add it into the dish. item not reviewed by moderator and published
You don't have to weigh every single one. Just weigh the first few to get a feel for the size, and then eyeball them. Alternatively, use a scoop to keep them even in size. item not reviewed by moderator and published

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