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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.
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!
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!
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.
It was OK.......a little on the bland side. I doubt I will make this again.
This recipe tasted exactly like my grandmother's Swedish Meatballs that she used to make when I was a little girl.
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.
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.
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.
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.