19 Reviews

While it seems like a lot of steps, it really isn't, and the recipe is completely worth it. I used 1 lb pork, 1 lb chicken for the meatballs since veal wasn't readily available. I will be trying this again with 1 lb. ground venison and 1lb. ground boar/wild hog during hunting season. Like some other reviewers, I added in some all-spice to the meat blend to add that familiar aroma and taste in the meatballs. I would also recommend a small amount of cornstarch added to the sauce, mixed well, before you place the meatballs back into it to help thicken. I served this with some egg noodles, and mushrooms sauteed in butter and sauce/meat drippings. True comfort food.

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Rätsel Feinschmecker August 28, 2013

LOveeed it!!! the honey way a real nice touch!

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Malaysian`Chef November 14, 2011

Delicious!

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jeepmomma October 18, 2011

This dish is certainly one of the best I ever have made and among the best I ever have eaten. 10 star quality, at least. Rather than mashed potatoes I served them over Browned Buttered Egg Noodles which I think is an ideal combination. There was some texture as a counterpoint for that truly unctous sauce. Also prepared and served with the Aquavit's Quick Pickled Cucumbers and steamed broccoli with lemon butter. A very fine dinner indeed!

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BarbryT December 18, 2010

Unfortunately the local Safeway had no lingonberries, so I had to improvise and make a mushroom sauce. It still turned out very delicious. I also added about a 1/4 tsp of ground cardamon to the meatballs as extra seasoning. It really brings out the sweetness of the honey and makes it taste more Christmas-y.

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Karishnikov December 23, 2009

These are very good. We love meatballs so I was excited to try these. I was unable to find the preserves so I had to use the cranberry sauce. We really liked them with the garlic mashed potatoes. I will make again in the near future. Thank you for posting.

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mommyoffour May 19, 2009

Way good. Strange flavours and at first I was kind of wary, but it really worked. Kids absolutely demolished their plates and husband thought it was incredible. I added a hint of allspice to the meat like they do in Sweden. So good. For the sauce I made a roux and then followed through as instructed just to make sure it was thick. I also baked the meatballs and used the drippings to form the fat part of the roux. Served it with plain fluffy rice. We will definitely make this again. Thanks for sharing!

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GrumpyIrishLady July 07, 2008

Delightful!

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Meggiee March 11, 2008

These are delicious! The only change I made is that I baked the meatballs for 25 min at 400 degrees instead of frying them, and I added all the pan drippings from baking the meatballs to the sauce. I'd like to try making them with lower calorie ingredients (i.e. milk instead of heavy cream, and perhaps ground turkey for the meat), so I can eat them more often!

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xtine November 30, 2007

wonderful I made them in two steps, meatballs first then finished them off in the evening and it was the best swedish meatballs in ages. I just wanted to mention that they are also the moistest textured meatballs I have ever enjoyed. Truly superb. I did thicken the sauce by putting a tbs of cornstarch in with a small amt of stock at the end. Just a preference for a thicker sauce. I will also be making a large amount and freezing them after browning to be ready for this at any time, or anyother meatball recipe.

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MarraMamba July 18, 2007
Aquavit's Swedish Meatballs