This was DELICIOUS!!!! Meatballs were super tender spices were perfect, nice and savory. Gravy was very good (I'm going to try less sour cream next time but I like a meatier gravy) I made the gravy with the dripping like it called for but I used the pan I fried meatballs in earlier which had even more drippy goodness in it. I served the meatballs over rice but I might try noodles sometime. A word of caution, try to pace yourself while eating these it's easy to inhale a couple dozen and these deserve to be savored!
This dish was perfect. I wanted to try it as my grandmother used to make Swedeish Meatballs at Christmas times as well. The flavor is perfect and the gravy outstanding. Thank you for helping me create the same memories with my children. Thank you for sharing the recipe. The entire family loved it and my children will usally avoid anything with onions. They went back for seconds on this fabulous dish.
This is oh so good. I did a search online for the Swedish Name version. Tried some. This is by far the tastiest! After everything was done, I put in slow cooker on warm. Added noodles way al dente. When we were ready to eat, every taste blended wonderfully.
I usually hate it when when people rate recipes that they don't follow, but I'm guilty this time. I skipped the meatballs and used beef stew meat. Browned it off and threw it in the crockpot with all of your spices (including the optionals). When the meat was tender, I thickend the sauce, added the sour cream and served over fresh pasta. Absolutely delicious! I guess my version could be called Swedish stroganoff? Very good recipe. I will make the meat balls next time to honor your family tradition.
Definitely 5 stars!!! I was hesitant to use what Americans call "baking spices" with meat but I'm so glad I tried this (including the ginger). The spices are perfectly blended and very subtle. I served it over egg noodles which works great with the gravy & meatballs. I would be very proud to serve this to dinner guests. The only change I made was to use 1/2 lb ground beef & 1/2 lb ground pork instead of the 2/3 & 1/3 ratio in the recipe (just for practicality -- I will be making this again soon!)
Nice tender meatball. I had my grandmothers swedish meatball in mind when I tried this.....but this doesn't have enough seasoning for my taste. Otherwise, lovely and simple but I would zap up the nutmeg and allspice a tiny bit. My grandmother used to put a tiny bit of the allspice in the gravy too. I also served this with tiny yellow potatoes, lingonberries and carrots and brussel sprouts. Very nice combo. Thanks for sharing this tasty recipe Nom Nom Nom :)
Hubs and I really enjoyed this tonight but I have to agree with the "most helpful" reviewer - this was a tad too "sour creamy," so if I had it to do over again, I, too, would like a meatier gravy and reduce the amount of sour cream. Also, looking at the mix of ingredients it seemed to me that it would produce a really "wet" mixture. I decided to hold off adding the chicken broth and I'm glad I did as the texture and consistency was just right without it. Had I used it, I'm afraid it might have been too loose, making it more difficult to form the meatballs. I did add the optional ginger. Glad I did that too. I formed the mixture into approximately 1" meatballs, and these required only about 18 minutes in the oven at 400 degrees. I used butter in place of the drippings for the roux. The sour cream was different for me - I generally use heavy cream. Wasn't sure I would like it as much, but not to worry, other than there being a little too much of it, we liked it nearly as well as we do when made with cream. All and all, a good recipe - just needs some tweaking, I think, to perfect it to suit individual tastes and preferences.
I only made the meatballs from this recipe, not the gravy. I also used groung turkey rather than beef & pork. That said, it's the spices that really make this recipe. I was afraid the meatballs would taste "odd" using spices usully reserved for baked goods, but it's actually really good. After baking the meatballs, I put them in a covered casserole with a can of cream of chicken & a can of cream of mushroom soup with some milk to make a gravy. I baked them for about 40 minutes & then served over egg noodles. Yum!
Yuuuummmm! This was so good - it vaguely reminds me of the Swedish meatballs my mother used to make whenever there was a party. I didn't have time for "day-old" bread, so I lightly toasted two slices and crumbled those with the cream. Also, I used a bit more meat (closer to 1 lb. of beef, 1/2 lb. of pork) but otherwise everything else was the same. I recommend using all the spices incl. the brown sugar and ginger. They blend beautifully and the taste is subtle and delicious. Great recipe; thanks to NomNomNom for posting!
I followed recipe exactly like written...
I thought it was over the top sweet, almost like eating a cupcake. I think there were errors in cooking time, it took me well over 2 hours to make this and I am not an amatuer cook. I also think that if you try this recipe, do not add the sour cream to the simmered sauce unless you temper the sour cream or it can curdle. I'm sorry but very disapointed in this recipe. I only gave it a two star beccause the meatball was tender and moist which is always nice. Just thought too much went into this
