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Swedish Meatballs Recipe

Swedish Meatballs

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (291)

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Average Rating:

Total Reviews: 291

Showing 41-50 of 291

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  • on February 29, 2012

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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.

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  • on February 27, 2012

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    simple easy to make: family went back for more...

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  • on February 11, 2012

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    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.

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  • on February 09, 2012

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    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.

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  • on February 09, 2012

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    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!

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  • on February 05, 2012

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    very good.....easy recipe and great taste!!!!

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  • on January 30, 2012

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    This was a great recipe. I thought it had great flavors and was the right texture of the gravy. Very good!

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  • on January 25, 2012

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    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!!

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  • on January 15, 2012

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    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.

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  • on January 14, 2012

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    Uh OH, this is the second recipe I've tried of Alton's, and I'd say one more strike and he's out! I'm very surprised cause I see his vast knowledge on his show, and I would expect his food to taste delicious! But after his spaghetti sauce, and this, I probably won't try him first.

    I thought they were bland, and so was the gravy. I followed almost to the tee, didn't quite have enough white onion, so used 1/2 red

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