Swedish Meatballs

These were OK. I usually use the seasoned packets from the store, but didn't have one, so tried this instead. I felt it was kinda bland--could use more seasonings, I just don't know what.

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This just didn't come together for us... the taste was bland and the meatballs just fell apart during baking. While mixing everything together, I noticed that the meatball mixture was really soupy, but I trusted the recipe... the texture of the meatballs was not to our liking. I was really hoping this would work for my family since we always have the ingredients on hand, but I will not be making this again.

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This recipe was a big hit at our house...very seldom do I make something that the whole family will eat. I did make a few substitutions however. I used ground turkey breast instead of beef and oatmeal instead of breadcrumbs (didn't have any breadcrumbs). I did find the meat mixture a bit on the runny side, but perhaps it was due to my subs. I couldn't actually roll them into balls, so I just sort of glopped them onto the baking sheet like cookies. They didn't come out perfectly round, but were fine. They didn't turn brown, but that is because of the turkey, not the recipe. I used cream of chicken soup as that is what I had on hand. I didn't have any kitchen bouquet, so that, combined with the whiteness of the meat made for a very blah looking casserole, but it didn't matter. I served it over brown rice and it tasted great. I doubled the recipe so we get to eat it tomorrow too! Thanks!

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This was just okay for me. I added at least another 1/2 cup of breadcrumbs as the mixture was really runny. Also, after baking... there were big globs of grease on the top. I would definitely use ground sirloin next time to cut the grease. All in all... the flavors were good. This recipe just needs a little tweaking in my opinion.

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The meat mixture is a little soft but works well using a cookie scoop. Mine makes a ball about 1 and 1/2 inches.
After reading the reviews I increased the fresh grated nutmeg to about 1/2 tsp. maybe a bit more. Also added nutmeg to the sauce and a handful of sliced mushrooms. A perfect dish served over noodles and steamed broccoli on the side.

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Yummy! I made these without the sauce, as I was serving them with lingonberry preserves from IKEA. I cooked them with oil & butter in a fry pan instead. They had a lovely flavor. I appreciate the simple ingredient list.

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Simple and tasty, nice weeknight meal. I made the meatballs the night before, so dinner prep was a snap. Thanks for sharing the recipe!

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Really good! Some of the reviews stated that these were a bit bland or that the texture wasn't quite up to par, so I decided to make a few small changes. I ground up some seasoned stuffing in the food processor and used it instead of bread crumbs, reduced milk to 1/2 cup and added a little bit of ketchup to the raw meat mixture (probably not necessary, but it certainly didn't spoil anything). The meat mixture was very sticky, so it helped putting my hands under some cool water every 3-4 meatballs to prevent the meat from sticking to my hands while forming the meatballs. It took 20 minutes for these to brown slightly in my oven. I also baked them on a rack over a baking pan instead of the cookie sheet to let the gease run off since someone mentioned that there was a little bit of grease sitting on these. I made the sauce as instructed, but it curdled. Next time I will make the sauce using heavy cream instead of the milk/sour cream mixture and there will definitely be a next time. I will be making several batches of these meatballs in the future and freezing some (after step 4). Just the fact that my extremely picky 11-yr old ate 5 of these and liked them makes me want to rate this recipe 10 stars. Thank you so much for sharing! This one is definitely a keeper.

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REALLLLLY good!

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I loved the meatballs and liked the sauce. I did a little tweaking this time and will do a little more the next time around but I will be making these again. I doubled the ground beef but only used 1 cup of milk and I added a little dry mustard. For the sauce I used one can of Golden Mushroom soup and one can of Cream of mushroom soup and left out the Kitchen Bouquet. I served this over linguini. I could have eaten the meatballs all by themselves!

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We thought the meatballs were really good. I made extra and froze them for another time. I was able to pull them out of the freezer and bake for a really quick meal. I did not, however, use the sauce as I prefer not to use canned soups. I made a gravy from scratch and it worked well with these meatballs.

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I made this tonight and it was super easy. I usually use the little packets which are expensive and not that good. But I saved $$$ and it tasted much better. Thanks sooo much. Hooray for saving money!

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Great and easy recipe. Enjoyed by a 9 y/o picky boy who had thirds! Will use again and again as all of the ingredients are things most people have most of the time. Thanks!

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They are very sticky at first, and hard to form into balls, but it all works out once they've been in the oven. A simple and versatile recipe.

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Super!! Both kids absolutely loved them and wanted to have them twice within a week. Added a little bit of dill in the sauce. Thanks Nana!!

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These were good meatballs. I added some allspice and used minced onion, instead of onion powder. Will make again, but will adjust the spices for a little bit more flavor. Thank you for sharing.

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These were wonderful and my guests loved them but they were a bit bland. Maybe a little motr salt? Other than that, great meatballs!!:-)

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This was wonderful. I had frozen the following recipe for meatballs http://www.recipezaar.com/8060 (prepared ahead) and just thawed those out and used them with your incredibly easy sauce! Such an easy meal and kid friendly, my three guys were eating it up. I doubled the sauce recipe because two of my boys are teens and still had a little left for lunch today. Just as good the second time around. Served mine with egg noodles. Thanks!

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Really easy to prepare dish and I liked that I didn't have to fry the meatballs. I doubled the recipe so I had lots leftover for a second meal down the road. Thanks Nana Lee! :)

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