6 Reviews of Swedish Meatballs

From: Lene2

On Jun 11, 2005

My family has been making this recipe for many years.The only thing different is we use sour cream in the gravy instead of milk..Makes a wonderful creamy sauce.Thanks

From: Jill from Pittsburgh

On Sep 3, 2003

Originally I didn’t know what I did wrong. The sauce was separating for me - kind of oily & clumpy. We ended up throwing the whole thing away. My boyfriend (who will eat anything served) refused this! After talking to my mother – she thinks that I should have used a cast iron skillet instead of a nonstick pan. She says that that would have absorbed the excess oil. SO If I were to make this again I would either change the pan or cut way back on the oil.

From: Carol Taylor

On Jan 10, 2005

Doubled the pork, skipped the onion and salad oil, worked out great.

From: Mbowling1433

On Jul 24, 2004

From: L.A. Stewart - way upstate N.Y.

On Sep 23, 2008

Absolutely fabulous! Everyone devoured. A "keeper" for sure! Thank you for sharing such a gem! LA

From: Chef Dissa Debba

On Apr 6, 2009

Sorry, the sauce turned out horribly for me. I followed the recipe perfectly and while the consistancy was of real gravy, it was bland and flavorless. I had to add beef bullion, garlic and tons of other tinkerings before it was palatable. I loved the meatballs, though. But the sauce was very bland.