Reviewed: Mar. 25, 2012

Good. I put to much pepper in the second time I made it but its good. I also added bell peppers the second time I made it (Seeking in some veggies for those that need them). If you reheat it put it and a couple table spoons of milk in a sauce pan and heat through. Add your egg noodles towards the end of heating. It will taste better then the first day you had it!

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Reviewer:

Jillybean

Reviewed: Mar. 18, 2012

Excellent meatballs - very good sauce. Very close to my Swedish grandmother's recipe.

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Reviewer:

Jennifer B.

Reviewed: Mar. 8, 2012

I have never tasted anything as bland as this recipe. I prepared it for dinner last night and was extremely disappointed as was my family.

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Reviewer:

mk10rdk

Reviewed: Jan. 11, 2012

I made these last night for the first time and they were awesome! After reading many of the reviews, i opted to NOT make the sauce from this recipe. My sauce was 1 can cream mushroom soup w/garlic, 1 can cream of chicken and 1 can evaporated milk. After bringing to a boil i added this sauce to the meatballs for 20 min. The only altering i made to the recipe was a little less salt and i added 2 tablespoons of garlic powder. They were delicious!

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Reviewer:

klf

Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

Should have known better than to put that much salt in the sauce but did anyway. If you make this, DRASTICALLY reduce the salt, better yet, find a different recipe!

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Reviewer:

arkansas80

Reviewed: Dec. 6, 2011

Just looking at the ingredients in the sauce left something to be desired, so I omitted some items and added some. I only used 1/2 tsp salt, 1/4 tsp pepper, instead of water I used beef stock and added a quick sprinkle of onion powder over the top of sauce while boiling. I poured the sauce over frozen meatballs (I work and thats just quick and easy)in my slow cooker then added sliced mushrooms. It turned out pretty good, the original recipe seemed bland.

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Reviewer:

Amk

Cooking Level: Expert

Living In: Algonac, Michigan, USA

Reviewed: Nov. 1, 2011

This is the best homemade Swedish meatball recipe i have ever used. Modified a little but great. I work at a restaurant and used this for a lunch special and it went off without a hitch. loved by all at the Greek restaurant I work in. THank you...After reading others reviews it seems many people were knocking the SAUCE...People if you cook your meatballs half way and then place them in the sauce to finish in the oven this sauce turns brown and has a true swedish flavor...remember a recipie is a base for your creation dont knock it till you have modded it... :)

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Reviewer:

trav79sara82

Cooking Level: Professional

Home Town: Port Angeles, Washington, USA

Reviewed: Sep. 15, 2011

The meatballs were great. Because of the large amount of salt I didn't use the sauce recipe. I also left the salt out of the meatballs. I made a gravy using low salt beef broth. It was fantastic over egg noodles. I rated it low because of the amount of salt which only a saltaholic could tolerate. I knew that with all the salt in this one I would only be able to taste the salt. I wish that the sodium level per serving was included in the nutritional info.

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Reviewer:

uwasvwaya

Cooking Level: Professional

Reviewed: Jun. 25, 2011

Not a good sauce. I made a large batch for an anniversary party and it stayed in the pot. I followed the recipe to the letter except used less salt because of other reviews and it tasted like salty flour soup. Will not make this one again, sorry.

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