No ImageSwedish Meatballs

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  1. Alex M

    Made this for the first time last night. Always wanted to know what Swedish meatballs tasted like and they did not dissapoint. Thankyou!!!

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  2. Barbara

    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?

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  3. Leticia

    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!

    xxxxxyyyyy

  4. Lorence

    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

    xxxxxyyyyy

  5. Anika

    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.)

    xxxxxyyyyy

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