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: Jan. 11, 2008

Very good - byt changed a few things based on other reviewers, Added 3 cloves of minced garlic to meet mix as well as some worcestershire sauce. I found that meatballs sort of crumbled when cooking - next time i would use less milk and perhaps dredge them in flour before browning. Overall was tasty though!

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marti

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Reviewed: Jan. 7, 2008

My boyfriend loved them and I thought they were good. Next time I will let beef chill longer before trying to make meatballs (It was my first time at making meatballs!). Also next time I will add some garlic and thyme to beef. I thought the sauce was a little bland but by the second day it was great.

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Pickle21

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Reviewed: Jan. 2, 2008

I too made this recipe a day ahead, and it turned out great. The meat balls stayed firmly together and very flavorful. There was no last minute preparation mess. This is a keeper. It received rave reviews from our guests,

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Mary Cat

Cooking Level: Intermediate

Home Town: Mobridge, South Dakota, USA

Living In: Puyallup, Washington, USA

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Reviewed: Jan. 1, 2008

I thought these were good, and they weren't nearly as hard as I expected them to be! I used turkey, and baked the meatballs for 15 minutes at 350 degrees. I also used olive oil (and, okay, a few pats of butter) as the fat in the sauce, and fat free evaporated milk. Definitely add the lemon juice; up until that point I was really sad that I was out of worcestershire, but the lemon juice added just the kick I was looking for. The only reason I'm giving it four stars instead of five is that my husband said he thought the meatballs themselves - not the gravy - could have been more flavorful. I disagree, but the guy still gets a vote!

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ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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Reviewed: Dec. 30, 2007

These were Fantastic!!! They taste just like my Mothers, who by the way is Swedish. Fix the recipe just like it says to and you wont be disappointed, Thanks for the great recipe :)

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MICHELLE CASSELBERRY

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Dexter, Missouri, USA

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Reviewed: Dec. 30, 2007

Made for Brett's International Food Day. Not a hit with the kids, but I liked it. Next time I'll try with egg noodles.

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MissyLynn

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Reviewed: Dec. 28, 2007

This is positively delicious. My son loved it so much he begged me to make it again and again plus give it to him for school lunch.

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Yvonne

Cooking Level: Expert

Home Town: Pennington, New Jersey, USA

Living In: New York, New York, USA

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Reviewed: Dec. 20, 2007

This recipe is what I imagine when I think of Swedish Meatballs. Wonderful. Two notes: It gets better the longer it sits and I would recommend using "Better than Buillon" beef base instead of regular buillon cubes as the depth it brings is out of this world. Great recipe.

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capt. chach

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Dec. 20, 2007

A little too moist to fry. Cut down a little on the milk. Tastes delicious!

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joannawick

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Reviewed: Dec. 10, 2007

Yum! Had a taste for Swedish meatballs and this recipe sounded great (plus I had everything except the evaporated milk, I used regular milk). Very easy to make, even my picky honey liked them (and I haven't made a homemade gravy he likes yet, until this one!) I also baked the meatballs and added some sour cream at the end. This one is going into my recipe box!

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AZMOUSE

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Roseville, Michigan, USA

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Reviewed: Dec. 3, 2007

Delicious - I've made this several times. My husband and 4 year old daughter enjoy this as well.

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kilijen

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2007

Very good but liked them with more gravy

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D Gryniewski

Cooking Level: Beginning

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Reviewed: Dec. 2, 2007

Great meatballs! I followed the directions up to the part where you simmer the meatballs in beef broth. I took them out, and served them with mashed potatoes, topping the dish with lingonberry sauce (purchased from an international food store). The flavor of these meatballs went perfectly with the traditional Swedish berry sauce.

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GWENWYN

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Nov. 15, 2007

This was excellent! Flavorful and no cream soups! I did bake my meatballs instead of frying them. Much easier! My husband and son loved it and I was so suprised it was so tasty and rich! Yummy! Will make again! Its a keeper!

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LWIETHE

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

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Reviewed: Nov. 13, 2007

Normally I write reviews on the recipes only I cook, but this was one recipe my husband actually cooked. Since I know he will never come on here to write a review on it, I will. This was amazing. My husband followed the recipe exactly except for not using the juices from the meatballs in sauce. This was so full of rich wonderful flavor. Will for sure make it again. Wonderful

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MommyInBliss

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Nov. 11, 2007

This was a great recipe but I only used it for the sauce. I made my meatballs for the recipe "The Best Meatballs" They turned out SO good my kids ate them up and I didn't even have left overs! Thank you for this recipe, Teresa

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TERESAGIRL29

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Marshfield, Missouri, USA

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Reviewed: Nov. 9, 2007

Great recipe! I also deglazed the pan with a little white wine before adding the broth...and like a couple of other reviewers added 2 tablespoons of sour cream before serving. Delicious!

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jls5v

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Reviewed: Nov. 9, 2007

This has got to be one of the best tasting meatball dishes that I have ever had! I didn't have lemon though, so I used keylime juice instead, but still very yummy! My entire family loved this dish and we will mnake it often now. thanks so much for this recipe!

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LuvMyBabies1

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2007

Excellent. I added 2 shakes of worcestershire sauce and about 2 tablespoons of sour cream to the sauce. I also chilled the mixed meat mixture for 10 minutes in the freezer, then formed into balls, put back in freezer for another 5 minutes before I sauteed them. It worked perfectly. This recipe is very good. Husband couldn't stop saying how good it was! Definitely a keeper. NOTE: I'm not sure how this feeds 14 people. Maybe 2 meatballs a person??? This only made enough for 4 or 5 people.

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