I clipped this recipe from a magazine almost 40 years ago (started collecting recipes in my teen years). I must have made this recipe at least zillion times (LOL) and that's how much I love this recipe. Since my first introduction to Swedish meatballs through this recipe, I've tried many different variations. Some I like a lot like that one from Aquavit by Marcus Samuelsson and others, well, they were one time only recipes. But, I keep coming back to this recipe when I want Swedish meatballs. I kept it as -my own- secret recipe, but it's time to share with everyone. Hope you enjoy! Goes really well with egg noodles.
Note: if you don't have fines herbs, just use any combination of herbs. I use Kitchen Bouquet for liquid gravy seasoning, but if this is not readily available, you can use other gravy seasoning.
If you don't have green scallions, you can use all dill. The taste of dill is important in this recipe. The earlier version had chives and dill but since most people no longer keep chives, this recipe was changed to green scallions and dill.