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Swedish Meatballs Recipe

Swedish Meatballs

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (290)

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Average Rating:

Total Reviews: 290

Showing 271-280 of 290

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  • on June 25, 2006

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    Most definitely good eats. Also, lots of fun making them with my seven-year-old son who helped run the stand mixer, rolled the meatballs and got to help turn them in the electric skillet. We served them over garlic-buttered egg noodles with a green salad. He devoured two servings and declared them delicious and informed me that Alton Brown makes many good recipes that I need to try. He got a kick out of the giant meatball in the episode and kept repeating "Candy-gram, for me? Hey, you're no candy-gram!" Thanks AB. Love you!!!

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  • on May 04, 2006

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    Easy and absolutely delicious. My husband and I enjoy cooking together and the first time we make a dish we follow it exactly as presented, then make changes more to suit our taste. The only thing that we would change would be to add mushrooms and perhaps add the meatballs back to the gravy just before serving. Thank you!

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  • on April 28, 2006

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    Well.....honestly the nutmeg and allspice really threw me off. I like allspice, I like nutmeg and I like meatballs, but maybe not all at one time.

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  • on April 17, 2006

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    This was so easy to make! And it was delicious! The meatballs were moist and there was plenty of gravy left over for the noodles. I received lots of compliments on this one.

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  • on April 06, 2006

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    if you are a meatball lover like myself you will LOVE these. Alton you are definitly THE MANNN!!!!!!!

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  • on April 05, 2006

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    I made these as a main course over noodles and my family thought they were the best thing I'd ever made. I'd cut back on the amount of beef broth though--the recipe made way too much sauce for the number of meatballs. But they were moist and creamy with just enough spice to notice.

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  • on April 04, 2006

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    I revised this recipe and used ground buffalo instead of beef and pork. It's FANTASTIC the original way, but we are switching most of our red meat to Buffalo and we loved it. I've made this recipe twice in one week. The texture is perfect and the hint of nutmeg really makes you want more.

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  • on April 02, 2006

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    This recipe is great. I used to use a recipe that belonged to my mother. It tastes exactly the same, but much less cream and butter...and I love that!

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  • on February 27, 2006

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    I made 200 meatballs for a luncheon using this exept ground turkey. They were melt in your mouth tender and delicious.

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  • on February 21, 2006

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    Recently, I had a wonderful meal of Swedish Meatballs at a very authentic German restaurant in Central Illinois. They were so good, I set out to find a recipe to make them myself. This is the fourth recipe that I have tried, and is as good or better then the restaurants version.

    I only made one addition to this recipe with some red wine added to the gravy. It really added a great flavor.

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