Mum's Swedish Meatballs

Followed the recipe - very delicious. I see what some cooks mentioned about the meatballs being a little mushy, but just be gentle with them, they will be tender and not taste like something from the grocery store freezer, LOL! I served them with buttered wide egg noodles.

I ended up using frozen Swedish meatballs from BJ's (Wellsely farms brand) and then picked up the recipe at step 4. Yum! The sauce is the star for sure. I warmed the frozen meatballs in the broth and then added evaporated milk since the meatballs didn't have that flavor in them. I simmered it down and then made the sauce to spec and served it over egg noodles with broccoli and cauliflower.

I used heavy cream instead of the evaporated milk, left out the wine and used all ground beef. It was delicious!

These were pretty good. The meatballs were a little to soft and didn't really hold their shape very well. Less milk maybe. I simmered the meatballs in the gravy to finish them off.

I made this for my husband who is of Swedish ancestry, I added about 1 cup of sour cream to gravy- he LOVED it! Excellent recipe~

I've tried to make meatballs before but have never managed to keep them together or get them to taste nice. This recipe is fantastic easy to follow and amazing end results. The gravy is to die for . Even my 3 year old ate them and he's at his fussy eater stage

Made the sauce only; Good flavor but the consistency was much thinner than expected... even by boiling it longer to try to cook down while stirring. Needed to add corn starch to thicken

Didn't add the sherry. Family liked it. Needs more flour to thicken gravy.

I'd give it 3 stars, my husband would give it 5 so 4 is a compromise. My 7 yr old dipped them in ketchup and liked them. I don't think I'll make them again, the flavor just wasn't my preference.

totally awesome

These were very tasty. I made the recipe pretty much as written. The onion was a medium white one, and the bread was whole-grain white bread. As I see another reviewer mentioned, the meatballs were pretty soft and didn't hold their shape very well. Therefore, during the turning and simmering in broth, they slightly fell apart during cooking. Also I really should have had a very large skillet, or cooked the meatballs in two batches. Nevertheless, the flavor was wonderful, and I enjoyed the meatballs a lot.

I loved the flavor of these. My suggestion is to cut the stock down to 2 cups (I used three and it was a little too much), to brown the meatballs by baking them in the oven in a Pyrex on a light bed of oil, and to consider using a 3:1 mix of beef and Turkey

Gave the gravy a try with some frozen meatballs I had already made from a different recipe. I did not care for it, unlike others here. Thanks though.

We loved this! I substituted ground turkey for the meatballs with great results! I did put a little less milk in the meatball mixture because turkey meatballs are a little softer anyway. I also omitted allspice because I hate cloves but I didn't think it was missing a thing!

I haven't tried them yet, but I will as they are so much like mine. I like to cook without a "roadmap" if you will but I am always keeping my eyes open to something different. I have saved to try later - thank you for posting.

Meatballs we're delicious, gravy wouldn't thicken. A little adjustment next time on gravy. Would recommend very tasteful

Very tasty, but remember you are making meatballs so don't over add liquid ingredients to the ground beef because then it won't be able to hold the meatball form (yes, speaking from experience). If you do, you'll be having Swedish Sloppy Joe (which also isn't bad).

I followed closely as possible. I added cardamom instead of lemon pepper. So good!

I didn’t make the meatballs, already had frozen on hand. But the gravy/sauce this recipe made is worth the 5 stars. At first I didn’t think it was going to thicken up enough, but after letting it sit for about 15 mins it was perfect. Will definitely be making this again.