I thought these were very good, but of course I made a few changes. I used finely chopped onion & garlic and added about 3/4 c of bread crumbs to the meat mixture. I read the reviews prior to making them and was worried that 1/4 c bread crumbs with 2/3 c evaporated milk would make them way too soft. I also used 2% evaporated milk rather than the full fat version and added one egg. After browning the meat balls (in olive oil) I removed them and added the water and bullion, scraping off the browned bits from the bottom of the pan. After simmering them, I removed them again and added the water mixed with flour and remaining milk. I doubled the water and bullion, but not the water with the flour dissolved in it, it was still thick. I added some dried parsley and returned the meat balls to the pan while my yolk free egg noodles cooked. I used a large stock pot to brown the meat balls in batches as I don't have a skillet with high sides that is large enough for this recipe, it worked quite well. To those who found this recipe bland, Swedish meatballs aren't usually screaming with flavor, but rather a nice mild, creamy flavor. I found this recipe had very balanced flavors and I will make it again. Thanks for the great recipe!
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