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: Nov. 5, 2008

These were great. When I next make these I might change the amount of milk and breadcrumbs in the meatballs, since I prefer a firmer meatball (they were quite soft). I added a scant tablespoon of Worstershire sauce. A definite keeper!

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 29, 2008

Yum!! I used lowfat since I couldn't find evaporated milk here in France..the language is such a barrier!! I also add parsley to the sauce, it's the Portuguese in me. They were great!

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drodrigues101

Cooking Level: Intermediate

Home Town: Fremont, California, USA

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Reviewed: Oct. 27, 2008

I doubled the amount of the meatballs, and added a few splashes of Worcheshire sauce, but otherwise left this alone. It was super yummy, though rather messy to make.

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LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 24, 2008

I made this recipe just as witten, except for making more sauce. My twin sons loved this dish. It was just like a dish my mom made when I was little. For those who wanted stronger flavor, sorry- It is supposed to be a light flavored cream sauce. We really liked!

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laura

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Reviewed: Oct. 19, 2008

mmm...mmm...good! We loved this. Did add a little worcestershire sauce during cooking and sour cream at the end. The lemon gave it a great flavor! Served it over rice and with roasted Brussels sprouts.

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Michelle

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Lucas, Texas, USA

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Reviewed: Oct. 16, 2008

This was way better than the t.v. dinner swedish meatballs!

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dizzeedesi

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Reviewed: Oct. 15, 2008

I've made this recipe 3 times so far. My kids and I just LOVE it.

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Katy

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Reviewed: Sep. 29, 2008

the first disappointment of mine on allrecipes.com after many years of yummy recipes! the meatballs fell apart way too easily, and I used extra breadcrumbs and higher fat meat as other users suggested. My husband was scared by the amount of onions! The taste was alright, but we are used to my off-the-boat Swedish Aunt's meatballs. We prefer a brown sauce. Wouldn't do again :-(

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pattyanne83

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 24, 2008

This was excellent! Thanks to the svenska flicka in Iowa, we now have a great recipe for svenska meatballs. Who knew that a little allspice, and Evaporated Milk(!)would make something so delicious. (Secret ingredients, love it!) Also, very easy dish to make in large quantities.

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susiegirl

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Reviewed: Sep. 24, 2008

I liked this recipe fairly well. I don't know if I really liked boiling the meatballs as I prefer a little bit of crunchy on my meatballs normally. I did really like the sauce. Also, I modified the recipe a little bit in that I used Gluten-Free bread to make the bread crumbs and used GF all-purpose flour in the sauce. Otherwise, this was really good and I like the hint of allspice in the recipe.

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ORmomma

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Reviewed: Sep. 20, 2008

Nice meatballs, but I did add a dash of Worchestershire and a pinch of dried rosemary. I also rolled them in flour which helped the meatballs hold their shape (no freezing necessary) plus thicken the gravy. This wa, I did not have to add the slurry of flour and water, which would have diluted the flavor. I added some sour cream at the end. It was tasty.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Sep. 16, 2008

This was quite good. For the meat I used 1/2 lb. ground pork and 1/2 lb. ground venison, since that is what I had thawed. I also did follow some suggestions of other reviewers. I added about 1 1/2 tsp. of minced garlic to the meat mixture, increased the bread crumbs to 1/3 c., added an egg, and reduced the evaporated milk to 1/3 c. This made a very nice meatball that held up wonderfully when cooked. For the gravy, I added a heaping tbsp. of sour cream after it had thickend, otherwise no changes. Served it over mashed potatoes. It was a very nice comfort food meal, that we will make again.

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Sep. 6, 2008

Oh YUMMM!!! These were awesome! Will fix again and again. Thank you for such a great easy recipe!!

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Sherry

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Sep. 5, 2008

This recipe was fairly easy to make and with a couple of personalizations was very tasty! I used half ground veal for the meatballs and added a bit of sour cream to the sauce. I think a very good recipe.

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Kathleen

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Reviewed: Aug. 29, 2008

Totally awesome. My whole family loved it. Wouldn't change anything.

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THECSCARPS

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

Marvelous! Did have some problems when the meat left burnt brown bits on the skillet, the flour/milk mixture had burnt pieces mixed in. I had to make the mixture in a different skillet. Besides that one issue, the taste was delicious. I didn't have poppy seeds so I mixed the egg noodles with freshly ground peppercorn, lemon pepper, and dried parsley. Yum, yum!

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zox67

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

Delicious! Easy to make, relatively quick, and no processed ingredients is a major plus. I added four cloves garlic to the meatballs, and doubled the gravy, and I'm glad I did. Served over garlic mashed potatoes with broccoli, mmmmm! Leftovers even tastier!

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kikadee

Cooking Level: Intermediate

Home Town: Castlegar, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Aug. 18, 2008

These were very good but rich. Next time I may use 2 % milk instead of the evaporated milk. But my husband and kids all liked it very much.

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Michelle

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Reviewed: Aug. 14, 2008

Yummy,yummy yummy!!!!! I loved the lemon juice, and so did my swedish friends that showed up last minute. I'll have to double next time though, there were no leftovers, darn!! I added a just a tad more bread crumbs to hold them together. But, other than that these are perfect the way they are!

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