Swedish Meatballs

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 14 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-in. balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet, skim fat from pan juices and reserve juices. Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles that have been tossed with poppy seeds and butter.

Reviews

Read all reviews 196
  1. 230 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ba...

Most helpful critical review

This was a good recipe. I would suggest pan frying the meatballs and using a non stick pan. I would also suggest sticking the meat in the freezer for about 10 minutes before forming into balls...

Most helpful
Most positive
Least positive
Newest

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 ba...

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 ...

These meatballs were a hit. I did make some minor changes. I mixed the meatballs as directed, but baked them at 350* for 15 minutes. Using homemade beef broth, I mixed 1 1/2 cups of broth wit...

Made this recipe for the first time for a Christmas Party. Changed nothing, followed the recipe to a "T". Rave reviews!! Guests were searching for the swedish meatball that everyone was raving...

At last a recipe that doesn't call for cream of soup!! My whole family loved this. I sauted the meatballs in olive oil instead of butter. I cooked fetticini and placed it in the bottom of a c...

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! Yu...

I'm not a big fan of the swedish meatball but I brought these to Christmas dinner and they were devoured! I had to quadruple the recipe and by the 3rd batch, I would have to agree that it's ext...

Tried this recipe tonight for dinner and it was delicious. I made just a few changes to the sauce by adding a few dashes of Worcesterchire sauce and 3 tablespoons of light sour cream. It seeme...

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 we...

Other stories that may interest you