Swedish Meatballs

Originally I didn’t know what I did wrong. The sauce was separating for me - kind of oily & clumpy. We ended up throwing the whole thing away. My boyfriend (who will eat anything served) refused this! After talking to my mother – she thinks that I should have used a cast iron skillet instead of a nonstick pan. She says that that would have absorbed the excess oil. SO If I were to make this again I would either change the pan or cut way back on the oil.

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Sorry, the sauce turned out horribly for me. I followed the recipe perfectly and while the consistancy was of real gravy, it was bland and flavorless. I had to add beef bullion, garlic and tons of other tinkerings before it was palatable. I loved the meatballs, though. But the sauce was very bland.

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Absolutely fabulous! Everyone devoured. A "keeper" for sure! Thank you for sharing such a gem! LA :-)

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My family has been making this recipe for many years.The only thing different is we use sour cream in the gravy instead of milk..Makes a wonderful creamy sauce.Thanks

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Doubled the pork, skipped the onion and salad oil, worked out great.

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