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I loved this recipe and added minced sautéed mushrooms to the sauce as well as an extra little splash of milk to the meat mixture when I was forming the meatballs. Turned out lovely! I also used a combo of chicken and beef stalk. Maybe next time I’ll add garlic to the meatballs too. :)
Definitely worth the time to make these , kept this recipe!! #Substituted Cranberry jelly for the jam, I’d recommend the jam to get that salty/sweet finish, I just put a few small spoonfuls over plated meatballs.
Question about the pork…. do you just use grocery store ground pork or do you grind or ask the store to grind some cut of pork? Is the store ground pork greasy? Thanks!
Hi, Vicky! You could use either. If you have a butcher you prefer you can ask them to grind it for you. When you go that route you can specify how lean or fat you make it.
Thanks Summer. I you grind pork which cut would you use?
I live in Sweden, and it’s definitely traditional to have brown sauce with your meatballs. Thanks for the nice recipe.
I love this recipe; I’ve made it several times, using some combination of turkey, lamb, and beef instead of pork. White bread is best, but I’ve made it with wheat and it was fine. I don’t suppose anyone has served it alongside the rice pilaf from this site? I’ve got some leftover and can’t decide if it would be a weird combination or not.. I know it wouldn’t be at all traditional, but there aren’t any Swedes around, so maybe I can get away with it?
There’s only one way to find out, Andrea–give it a shot! I don’t see any problem with it. This is how new dishes are born. The rice would soak up some of the gravy. Could be delicious. Go for it!
Fantastic! I have made these three times now, in 5 weeks. I had a recipe years ago and remembered that it included Hollandhouse white cooking wine and dried onions so the last 2 times I prepared this I sauteed 2 Tablespoons grated onion, 2 Tablespoons dried onion and I poured in 1/3 cup of cooking wine and let cook a couple minutes,right before I added the beef stock. I love it both ways but do think that the wine adds some zing to the sauce. when I use wine I also cut the sour cream in half.Thank you so much!!! Best Swedish meatballs recipie I have found in 15 yrs.
Definitely loved this. I used raspberry preserves. I will probably do cranberry next time and use half as much but it was still great.
I’m so glad you liked it Kristin!
Thanks for the great recipe, will definitely make again! The meatballs had a delicious aroma and flavor. I used only 80/20 beef and sprinkled in a little allspice for fun. Ended up with 45 of them using a level tablespoon to measure. I didn’t rinse the pan before making the sauce, just used what was in there to start the roux. Considered passing it through a strainer and measuring it, but it was just for me so I didn’t go to the trouble. It came out a bit thick because I overestimated on the flour, but still tasty. Served it with mashed potatoes, mixed vegetables, and raspberry preserves.
This was great. I didn’t use any jelly, but the rue was just as I remember it from childhood. I also used elk instead of beef because that is what I had in the house. Tasted great.
This was great! I might use half as much jelly next time.
Hi – Thank you for your great recipe! I have had a recipe for Swedish Meatballs from my grandmother that was passed down to my Mom. She is 91. My recipe is based on the fact that my grandmother was German Jewish and they never used pork. It is almost exact to the one you provide but the changes are pretty simple.. no pork… just ground beef. She used beef bullion cubes (2) instead of broth and always added at least a teaspoon of lemon peel zest (fresh) to the sauce. The difference in the broth vs. water was the same, 2 cups.
What amazed me so much was that my grandmother was predominately brought up Jewish and my mother passed this recipe to me (without the pork) as it was a staple in their cooking. I am half Norwegian and half European…including Jewish…via Ancestry…but what amazes me is that this recipe was adapted by my grandmother. I honestly thought it was Swedish/Norwegian. The Lingonberry was a side in jelly form.\
I only have Delight whole grain bread which seems less dense than regular white bread and the slices are thinner to cut the carbs/cals. Can I use it instead? Maybe toast it first?
Hi Sam, I think you’ll need to experiment, perhaps you’ll need a little more bread to get to the 2 cups. If the mixture is still too wet, you might want to add just a little more bread. I wouldn’t toast it first.
Exactly what I did. Used 4 slices of bread instead of 3 and the grains didn’t make any difference in taste or texture. Recipe turned out perfect. I served canned whole cranberries on the side and it was really good. Both my husband and I love this dish!
Really good meatballs. I did alter the gravy a bit by adding half a packet of Knorr brown gravy mix for a meatier tasting sauce.
I made this with homemade noodles this evening. It was delightful! I loved the flavor and texture of the meatballs. I added grape jelly (the only jam/jelly in the fridge atm) to the sauce, which was probably a mistake, seemed like the sauce probably wasn’t meant to be sweet.
Awesome recipe. I made it for Sunday dinner and my family LOVED it. Thank you! This is keeper.
I’m going to be making these for a small crowd tomorrow – can the meatballs be baked instead? If so, do you know for how long and at what temperature? Thanks!
Hi Jennifer, I haven’t tried baking the meatballs, but if you do, please let us know how it works out for you!
I baked the meatballs today. I got 30 meatballs and baked them at 350 for 30 minutes. They were awesome!
Super!!! Thanks for letting us know how they worked out.
I love the sauce for this. No fail gravy! I will try this again. I over seasoned due to compensating for additional meat. I over compensated! All in all, easy recipe and I will follow ingredients to the tee next time. Was delicious though!
Great recipe!! Doubled it and taking it to the Christmas Eve family gathering. I added fresh parsley to meatball mix. Used Better Than Bouillon (roasted beef) with seedless raspberry preserves for the gravy…Yummmm.
Absolutely amazing! I always multiply this by 3 or 4 and freeze the browned meatballs.
I just made 200 meatballs when visiting my daughter across the country. I use my Mom’s recipe from longgg ago, (she was Swedish). She used beef, pork, veal, a 8:1:1 ratio, twice ground. Dried onions, no egg, allspice, mace, salt, pepper. Plain bread crumbs were mixed with warm milk, which made a slurry. Then mix all together and I prefer to bake in the oven. Perfect for us.