Swedish Meatballs

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My whole family LOVED this recipe! I don't understand how some say this was bland. If you brown your meatballs and "deglaze" your pan when you make the gravy, this has a ton of flavors! I too served this over egg noodles. I did not use heavy cream, i used 1/2 and 1/2. I will for sure make this again.

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Once again, Alton has does sinful things to my palate. I love it! These meatballs and gravy are very fulfilling and packed full of flavor. Everyone in the family, even the picky eaters, have requested I make this again- SOON!
Due to not having all the exact ingredients on hand, I substituted heavy cream w/ half n half, and allspice w/ Mrs. Dash. I also added a chopped fresh garlic clove to my onion when I sauteed them (just because I had the garlic on had, and wanted to use it up. Finally, I then served the meatballs and gravy over cooked egg/dumpling noodles.
I made a double batch and had plenty to serve a family of four for 2+ meals. I had originally planned to freeze some for a later date, but they were devoured quickly by my clan.
It took an overall time of a couple hours to make this recipe, but it was worth every moment spent!!

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Great recipe. I substituted freshly ground venison for the chuck and these were the hit of my hoilday party!

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this is a good recipe i had to adjust seasoning a bit i would season make a small patty to cook for taste like i said i had to adjust seasoning some but overall a good base recipe

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it was very good it makes a great house warming appatizer

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My husband and I loved these.

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I agree entirely with the previous review. Not very tasty. Disappointing

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I usually love Alton's recipes, but this one was off the mark. I found that the meatballs didn't have much flavor, and neither did the sauce. I could tell when I was cooking the broth that it didn't have that classic Swedish Meatball coloring to it either.

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Best meatballs I ever made.

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I made this following the recipe, I think the mixer overworked the meat because they weren't tender, and the sauce was a little too thin. I'll probably crumb the bread before mixing it with the milk and then mix it by hand next time, and use less stock.