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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 61-70 of 290

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  • on November 20, 2011

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    This is an excellent recipe for Swedish Meatballs! Very authentic and perfect for those Scandinavian dinners. I wouldn't change a thing.

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  • on November 14, 2011

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    One word.....BANGIN!!!!! I will be making this again!!!!

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  • on November 13, 2011

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    This is a great recipe base for Swedish Meatballs. It reminded me of something my mom would make for us a child. I did use all ground beef for the meatballs and added salt and other seasonings to the gravy to give it a little more flavor. I also had to add more flour to the gravy (mixed it with more beef broth before pouring into gravy to get it to the right consistency. Next time I will also try sauteing mushrooms and adding them to the sauce to give it another element.

    Overall, a good recipe. We mixed it all up with No Yolk Extra Wide Egg Noodles. Will also try serving it over mashed potatoes.

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  • on November 10, 2011

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    The perfect party appetizer for football Sunday.

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  • on November 09, 2011

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    excellent

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  • on November 07, 2011

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    i love it and my family does to !

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  • on November 06, 2011

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    These meatballs blew my mind... I made them last Thanksgiving as an appetizer for my family, and everyone commented on how amazing they were! I found the recipe easy to follow and followed it exactly - WARNING: Alton's Meatballs are so addictive, they may require re-hab! LOL!!! *enjoy*

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  • on November 03, 2011

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    The only problem I had with the recipe is that it is NOT weeknight friendly! Made a few changes in order to get the recipe on the table in 30 minutes. I used all ground beef, the milk and bread as the recipe calls for, but I used 1 egg rather than 2 egg yolks. Replaced onions with 1 tbls. of onion powder. I used 1 bowl to soak and mix everything by hand for less dishes. Kept spices the same. No clarified butter, so I used reg. butter and canola oil. No flour, just added broth to pan. Put the meatballs back in the broth and let everything cook for about 5 more mins. I used corn starch to thicken. I also added a pinch of nutmeg, all spice, onion powder, and some worcestershire sauce. Then I stired in about 1/2 cup sour cream and served over egg noodles.

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  • on October 19, 2011

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    Fantastic, they are awesome but I'm not a gravy person and it was lumpy, I don't know what I did wrong:(

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  • on October 16, 2011

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    (5 Stars with additions

    - Better then Boullion Beef to adjust flavor
    - Premade meatballs to save time (Also simmered them in the sauce for quite a while.
    - Add garlic powder, black pepper, sour cream to taste
    - Fresh parsley
    - Simmered sauce for a while to thicken more

    Served over egg noodles and was perfect!

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