Swedish Meatballs

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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.

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Very good! This recipe is a keeper!

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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.

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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!

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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.

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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.

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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!

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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!

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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.

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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.