Food Network
Home> Recipes> Holidays and Parties>
Swedish Meatballs Recipe

Swedish Meatballs

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 6

Showing 1-6 of 6

Sort by:

Newest

  • on October 27, 2011

    Flag

    It was extremely tasty..very time consuming,but well worth it..I will definetly make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 27, 2009

    Flag

    My meatballs fell apart just a little bit. My egg was on the smaller side so I'll probably add a bit more next time. The meatballs tasted salty to me when I added them into the dutch oven prior to adding the sauce. As a result, I skipped adding the additional salt to the sauce and just seasoned with the black pepper. I also didn't cook the meatballls in the sauce for 45 minutes. They were already perfect and soft after about 20 minutes. I added some cooked wide egg noodles and then let it all stand together off the stove for about 10 more minutes . Yum yum! PERFECT!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 22, 2009

    Flag

    My mom and I made this together and even with a mistake in following the directions it turned out so delicious! (We added all the cream in the meat mixture instead of just 1/4 cup. While it was a simple enough recipe, I think I'll only be able to make it when I have someone else around to help me with my 19 month old. It was easy to make but a little time consuming. It would be easy to make the meat mixture in the morning, refrigerate it, and finish the preparations in the evening. Oh and we couldn't find red currant jelly so we used raspberry and it was still super scrumptious. A definite keeper for the recipe box!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 16, 2009

    Flag

    Easy and delicious! This recipe is spot on and tastes totally authentic. My family was 'meh' when i told them what was for dinner. Their attitude took a 180 degree turn after eating... 'that ROCKED!' lol

    I've been a Swedish Meatball fan since I was a kid and this is my favorite recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 08, 2009

    Flag

    First time I ever made Swedish meatballs. I made them for my daughter's International Day at school. My mother-in-law is Swedish and was going to the event so I was a bit nervous about her sampling them and about serving something that I made for the first time. Everyone loved them!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 03, 2009

    Flag

    I belong to a gourmet club that meets every other month with a different theme country. This month was Swedish and I was asked to bring the main dish. I decided to try Emeril's Swedish meatball recipe. Not only was it easy to make but the end result was wonderful with everyone enjoying it tremendously.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.