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: Mar. 25, 2008

mmmmm... adding parsley at the end is yummy too. (and reducing the amount of milk in the meat mixture like everyone says). mmmmm

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Cooking

Cooking Level: Intermediate

Home Town: Rockaway, New York, USA

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Reviewed: Mar. 15, 2008

Very good and a nice change. I decided to make this because my husband just loves swedish meatballs. He loved them. I cooked too many egg noodles and combined it all together so it was a little dry, but that was my fault. I will definitely make them again.

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Gailey4

Cooking Level: Expert

Home Town: Orem, Utah, USA

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Reviewed: Mar. 12, 2008

I gave this recipe 5 stars because my daughter and I loved it. My husband on the other hand hates white sauce and gave it 2 stars. LOL.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 10, 2008

I loved this!!! All the family loved it. The evaporated milk and the allspice is the key to this recepie. I used 3/4 cup of Panko(bread crumbs)which really helped Ithink. I also used the olive oil and i used garlic in the meatballs as well as in the oil I used for browning them. I used whole wheat rotini noodles since I didn't have any other noodles in house. My girlfriend says she never has had better and believe me she would tell me if they weren't!!!

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blackbeltman

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Feb. 25, 2008

I loved these. I went with 1/3 cup of condensed milk and 3/4 cup of bread crumbs. The meatballs came out absolutely delicious. I also added sauteed onions to the sauce, and a little white wine to deglaze the pan worked wonders.

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Melanie

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Reviewed: Feb. 23, 2008

I tried this with frozen Italian meatballs when I was cruched for time and it came out excellent. My husband asks for this all the time now. It's his absolute favorite dish- thank you for such a delicious recipe!!!

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Marisa

Cooking Level: Expert

Home Town: Athens, Attica, Greece

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 17, 2008

Very disappointed with this recipe. My meatballs ended up falling apart while being browned, and I thought the sauce was bland.

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RODDK

Cooking Level: Beginning

Home Town: Frederick, Maryland, USA

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Reviewed: Feb. 10, 2008

I made this for dinner tonight and was so happy with it!!!!! Yummy. I followed this recipe word for word exept for the evaperated milk. I did not have any on hand so I used 2% milk, which did not effect the recipe at all then used about 1/2 teaspoon extra flour because milk is way thinner than flour. I will for sure use this recipe agean...soon, but mabe not use so much butter as I am feeling a tad guilty.

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Jennie C.

Cooking Level: Intermediate

Home Town: Sonoma, California, USA

Living In: Kelseyville, California, USA

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Reviewed: Feb. 10, 2008

Just like the real thing. Yum!

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CLUEKE

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Reviewed: Feb. 6, 2008

This recipe was very easy to follow. I was happy with the results. I will be making this again real soon, my family can't stop talking about the swedish meatballs

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KEYKARD

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Reviewed: Feb. 6, 2008

It's pretty good. I used egg and a little milk to bind together the meat, rather than evaporated milk. I also didn't have allspice, so used cinnamon, nutmeg and cloves like someone else suggested.

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Kathleen

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: Jan. 30, 2008

This was good but the flavor(meatballs&gravy) was a bit bland, needed something(?) more. Per others, I baked in oven then deglazed in pan for gravy.

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HEATHER316

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 29, 2008

Love this dish!! Only a few minor adjustments for my family. I added one pound of ground veal, one pound ground pork and doubled everything else. I make two batches and freeze one for another night. This is truly a comfort food for us.

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Patty

Cooking Level: Intermediate

Home Town: Lander, Wyoming, USA

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Reviewed: Jan. 28, 2008

Tell you the truth, it lacked something. My husband and kids managed to eat it, somewhat. Maybe that's due to the fact that we love to eat a lot of mexican food. And most of you know, mexican cuisine is know for it's spices. Something this recipe lacks of. Thanks anyway!

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Mama Rivas aka Pablo's Hottie

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

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Reviewed: Jan. 25, 2008

How much evaporated milk is supposed to go into the meatballs??? It says 1 2/3 cups for the meatballs and then 1 cup for the sauce in the ingredients but in the instructions calls for only 2/3 c for the meat mixture. I went with the 2/3 c and still it seemed like too much. Many of the meatballs fell apart while I was browning them. One substitution that I made: I used 1/8 teaspoon each of nutmeg, cinnamon, cloves and pepper in place of 1/2 teaspoon of allspice since I didn't have it on hand. Overall the taste was okay. We served them over buttered egg noodles. I was very disappointed about the appearance since I had meat "clumps" rather than meatballs!

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STEPHBILLALEC

Cooking Level: Expert

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Reviewed: Jan. 24, 2008

Loved this recipe! Only thing I can say is that the meatballs broke apart fairly easily... maybe a bit more breadcrumb would have helped this situation? Other than that it was wonderful!

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Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Jan. 22, 2008

Excellent. I even messed up the recipe (won't say how - embarrassing) and had to make a substitution, but it was still very good. I used all the recommended ingredients (plus a little milk) and Italian bread crumbs. Will make this one again, b/c even if I mess up it will still taste wonderful!

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audragwinn

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Reviewed: Jan. 21, 2008

Very Tasty! I gave it four stars because the meatball part is funky. WAY too much evap. milk! Mine crumbled right away. Good flavor though

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Elizabeth

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

These were so good! Just the recipe I have been looking for! I did decrease the amount of ev. milk in the meat but just added it to the sauce. It didn't seem to get thick enough so I added more flour as well. Thanks for a great recipe!

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 16, 2008

I tripled the recipe for a work potluck luncheon. These turned out well and proved to be very popular. I added finely minced garlic to the meat mixture, and used 50 percent more allspice as well as adding both freshly ground nutmeg and Worcestershire sauce. Also, it should be mentioned that I used venison ground. Chilling the meatballs in the freezer worked to perfection. This was all prepared the night before the function. The meatballs and sauce were not combined until the next morning when both were added to a crock-pot to be transported and heated at work.

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