recipe reviews for:

Swedish Meatballs

“I'm a 'Svenska flicka' (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day 'Kottbullar' are very tasty.”

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Reviewed: Apr. 22, 2013

Delicious. we didn't make meatballs, but made it into a meat gravy. excellent.

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BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 10, 2012

I thought this was very good as written, the four stars are for the recipe before additions. I had some missgivings about the meat holding it's shape so I added another 1/4 cup of bread crumbs. I also added a little more beef flavour with some extra OXO. Great with noodles on a cold day :o)

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COTEGARY

Cooking Level: Expert

Reviewed: Jan. 5, 2012

I tried this recipe tonight and was a little disappointed. The hamburger didn't hold together well even when I added an egg. I would use 1 chicken bullion and 1 beef boulion. It tasted awfully salty.

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Petunia

Cooking Level: Intermediate

Home Town: Kingsport, Tennessee, USA

Reviewed: Dec. 14, 2011

Delicious! I doubled the recipe so that my wife and I could each have a 14-serving portion. Wonderful sauce. I added fresh dill.

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rmalexander

Reviewed: Dec. 5, 2011

TOO MUCH MILK! I made these accordingly and it turned out way too soft and mushy in the center. I know that they're supposed to be soft (I love Swedish Meatballs) but it was too mushy. I was already hesitant when I saw that 2/3 cups of evap milk was needed for only 1 lb of ground meat so I only added 1/2 cup and it was still too much milk. I checked out other Swedish Meatballs recipes online and many others recommend 1/4 cups of milk for 1 lb of meat. If you like extremely soft and mushy in the center meatballs, then you're in luck! If not, use less milk.

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athenaannette

Reviewed: Dec. 4, 2011

I'm also 1/2 Swedish and since didn't have one from my late mom when seeing this one from Iowa - Swedish girl knew it would be good. Quite the hit with the family just making minor changes/addition in using some Ground Veal with the Grou nd Beef.

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Debbie Yates

Reviewed: Jun. 17, 2011

I thought these were okay. The only change I made was using lean beef and ff evaporated milk. I thought the spice was a little strong. I ate a few when it was warm but not the leftovers. No one else complained. I might just like a less spicy meatball and a red or brown gravy. But, it tasted pretty close to what I know as a Swedish meatball, anyway.

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Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Apr. 18, 2011

What a great recipe! I have made these meatballs many times and my family loves them. I take a major short cut and use trader joes turkey meatballs - regular size and party size. I always have a bag in the fridge and a can of condensed milk in the pantry for a quick meal. I have topped mashed potatoes, egg noodles and pasta. The only change I made is that I use 2 tablespoons to cook the meatballs before adding the beef broth. Everything else I follow as directed.

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