Time/Life Swedish Meatballs

Excellent meatballs. I changed the sauce using beef broth with cream for added flavor. Also, I did not have heavy cream so I used evaporated milk (a bit less as substitute states). Turned out great and my husband loved this meal.

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These were pretty good. As in many other recipes, they lacked dill (an essential ingredient!) but overall tasted very similar to my family's recipe, if a little bland. When I reheated them, I added a teaspoon and a half of crushed dill to the sauce, simmered it for awhile, and it was divine!

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These were very good! I did add 1 tsp. dill to the meat mixture. Also, I added nearly 1 cup of beef broth to the sauce in order to achieve desired consistency, which was still quite thick.

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When we made these, I could barely save any for our dinner... everyone started picking out of the casserole before I could get the rest of it done!

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It was OK.......a little on the bland side. I doubt I will make this again.

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This recipe tasted exactly like my grandmother's Swedish Meatballs that she used to make when I was a little girl.

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The meatballs are great as is, but the sauce is very bland. I've made these twice, and I they've been good both baked and pan fried as suggested.

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I have this Time/Life cookbook and have put off for years actually making any recipes out of it. Finally made these meatballs, and they were FANTASTIC! Can't say enough good things. Made half of them in skillet as directed, baked other half in oven with a batch of Janssen's Temptation (also from Time/Life book). The baked ones came out much more browned and firm. The ones I made on the stove were somewhat mushy and fell apart. The sauce is very good, not enough, so next time I'm making sure to double sauce recipe. Will definitely make again and again! Thanks for posting this recipe, I had totally forgot about this one and glad I finally made 'em! :)

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We had these for dinner last night and these were a hit. I had to add a bit more breadcrumbs to get the consistency I needed but otherwise it was a great recipe. I too added dill as that is what I remember of this recipe. thank you so much for this yummy recipe. I will make this again.

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My DH and I thought this was just okay. The meatballs had good flavor (I added dill as others suggested). However, neither of us cared for the sauce, which was barely even enough to cover all the meatballs.

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With the addition of dill, this recipe is excellent, just like my Norwegian mother used to make. Thanks, Lennie

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I can't give any stars because I didn't follow the recipe as written, however, with changes suggested by other reviewers, this recipe is delicious and easy! I added dill to the meat (half beef-half pork), and to the sauce, added a bit more parsley than was called for, and used broth to thin the final sauce. Be sure to scrape up the browned bits in the skillet ~ they add a wonderful flavor to the sauce. This is a keeper! Thank you, Lennie!

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Added a little dill, mustard and honey to the sauce...Really lovely, great authentic taste. Really easy to make too. Coming from an Italian background I make meatballs quite a lot, it was nice to make a different style of meatball! The only criticism I will make to the written recipe is that the meatball mix comes up quite watery, needed a lot of breadcrumbs to balance it out. That could be due to bad quality meat in the UK though, mince tends to be quite watery anyway - sadly. Thanks for sharing!

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After following this recipe, I was mildly disappointed. The taste of these meatballs was wonderful, but I had a hard time keeping them in the shape of a meatball. I cooked them in a skillet and they kept falling apart, we ended up having meat mush. I don't think I'll make this recipe again.

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These were great. Had a 1lb of gr. beef & 1/2 lb of gr.pork. Browned in the oven.Used dill & 1 cup of beef broth. You posted this in a thread on the day I was looking for meatballs. This is the answer to my dry meatballs!! Thanks Lennie will be making these often.

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Foget the dill. I think they're perfect just the way they are. I don't fry them in a skillet. I simply place the sheet pan in the oven at 350 degrees for about 20 minutes and they turn out perfectly.

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just got done with dinner! what a hit @ my dinner table, thanks so much. can't for more claire n

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These were wonderful. I baked the meatballs on 375 for 1/2 up on a wire rack. They were tender, juicy and stayed round with no mess on the stove. I added 3/4 cup of beef broth to the creme and a little more flour. Also tossed a shake of dill into the meat mixture.

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