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Made this for the first time last night. Always wanted to know what Swedish meatballs tasted like and they did not dissapoint. Thankyou!!!
Glad to hear you liked them Alex! Thanks for letting us know!
Want to make this in advance for a crowd. Can the sauce be made in advance, frozen and reheated in a crockpot and keep it’s consistency?
This is the advice I gave to another reader.
1) Mix, shape, and cook meatballs. Cool and freeze.
2) Make the sauce, EXCEPT don’t add the sour cream or jam yet. Cool & freeze.
3) Thaw the sauce and meatballs. The day you plan to serve the meatballs, combine both in a crock pot and reheat. Stir in the sour cream and jam. DO NOT BOIL! Add the meatballs and cook gently until heated through.
Amazing! Best swedish meatballs I ever had. I made a few adjustments, turkey instead of pork (fiancée is allergic) and strawberry mango jam(bit sweet but very good). I pre-baked the meatballs in the oven for 15 min before finishing them in the skillet and I made the roux in the same skillet without cleaning to get the yummy drippings. We are definitely adding this to our weekly rotations!
My first time making Swedish Meatballs, I think it went very well! I didn’t have any of the jellies listed in the recipe, but I DID have a can of cranberry sauce (or “CAN-berry” sauce as I like to call it). I subbed that in and it worked perfectly. My college son told me that the gravy tasted exactly like the Stouffer’s gravy, we he said was a good thing.We’ll do this again!Q
Made using raspberry jelly because we didn’t have Lingonberry. Overall VERY tasty; recipe was easy to follow and spot on. Everyone loved these meatballs. The sauce and meatballs were perfect consistency. I personally did not like the jelly flavor in the sauce – too sweet. (Consider adding small amounts of jelly at a time and titrating to your taste.)
The meatballs were WAY too salty! Yuck! I can’t eat another one! I made them with allspice in place of the cardamom but other than that I followed the recipe exactly! The “sauce” tasted good & the egg noodles tasted good but the meatballs were horrible!
We’re sorry to hear that! The meatballs have 1 teaspoon kosher salt and will be very salty if you instead use table salt, or fine sea salt.
Or accidentally add a tablespoon instead of a teaspoon. This is not at all an unusual amount of salt.
Next time try a different stock.
I followed the exact instructions as I was cooking for a household of 5 people.I am a cook but I have never made the swedish meatballs because it can take some delicate time.So I made these for the first time on a tuesday and fam insisted I make them again on Friday!I’m in-love with this meatball recipe!
I didn’t actually make this recipe (I was picking and choosing the good bits from various recipes). I thought it was broadly fine, but a bit of shame that the beautiful fond and fat were wiped from the frying pan with a paper towel! Keep it! That hideously unhealthy stuff if where 300% of the flavour is!
Delicious! I added parsley and garlic to my dish?Question: Does it make a difference if which lean of chop meat is used, 80% or 90%??
It does make a difference. 80% lean ground beef will give off more fat when you brown the meatballs in the skillet. You may use either 80% or 90%. Getting your hands on ground beef, period, is quite a feat these days!
Gonna try this. My uncle owned a corner grocery store in MA, before retiring in 1970s, specializing in Swedish foods. His meatball recipe was to die for and similar in flavor to Ikea, but my family would have preferred his and his wife’s any day. Making it 40-50 lbs at a time he used packaged bread crumbs and I know allspice….served with no sauce.
Also, when I bought it as an adult from the Italian deli who used his recipe, I cooked it as a meatloaf to save time.
Great sandwiches as a leftover.
I’m sorry this meal was a disappointment for you. What about the meatballs did you not like? The flavor? Were any of the cooking times off, or was the sauce not what you expected?
This meal was superb. I tried another recipe that called for using Campbells Cream of Mushroom soup but it was too salty.
I did not make the meatballs. I was lazy and just used frozen Italian Style Meatballs.
The sauce recipe produced amazing results. It was super delicious.
I would recommend doubling or tripling the roux ingredients so you have more leftovers!
Great recipe. A must save.
Well… The meatballs were very good but I found a bit too much cardamom. The sauce recipe definitely needs to be doubled. I had the balls with no side and the sauce was sparingly. I did not like the jelly in it at all, way too sweet. Next time I’ll omit it. I added fresh parsley, garlic powder and more sour cream to smooth it out before serving. My boyfriend also didn’t like the original recipe but once I changed it around he loved it!Happy cooking!
Thank you for the recipe. It was easy to make and delicious
I was skeptical about the jelly, but it really adds to the dish. I would make about 50% more gravy. It’s delicious and serving over egg noodles is just the best!
Excellent! Just plain great. This is going in the scrap book. Thank you. Ignore the poo-poo-ers.
Followed to the word, with one exception. I finished the meatballs on an oven pan at 350 for about 15 minutes. (5800′ altitude) Next time I might scale back the nutmeg a pinch, but that’s just personal preference. Overall, pretty damn good.
I just finished cleaning the kitchen after making this recipe. It was very easy and your directions Were simple to follow. I did not have some of the spices that you asked for so I ground my own allspice (pimento seeds , nutmeg, and cinnamon). It was perfect! I increased the gravy and there was plenty for the meatballs. I used ground beef and Italian sausage which was great. Sprinkled parsley on top. I did not know what you used in your photo. Will definitely make this again. Served on egg noddles. I am so glad I decided to put in some raspberry preserves. That made the gravy extra special.
I’m sorry but cleaning out the pan is a huge mistake, you lose all the juices from the meatballs
Thanks for the feedback, Ben. In the recipe, Elise says this:
“We’ll want to start with fresh butter because that way we won’t pick up any burnt bits from the pan, and we will be able to more accurately gauge the amount of fat in the pan for making the meatball sauce in the next step.”
But for you or any readers who have drippings in the pan that are not full of burny bits, but rather golden-brown fond and clear fat, then go ahead and use it if you like!
I strained the fat remaining in the pan, wiped the pan out, and added enough fresh butter to make up 3 tbsp. Worked perfectly
1st time making and eating, didn’t have cardamom so followed the google advice and used more nutmeg and some allspice. Love the flavor it produced in the meatballs! I didn’t have lingonberry jam… or raspberry… or cranberry, so I used blueberry icewine jelly, just not too much. I sneaked one tester meatball out of the sauce, but we will be eating them tomorrow.