1 of 60

Rating: 4 stars Very good. We added about 1/4 c finely shredded hard cheese. I would also suggest dusting your hands with flour to keep them from sticking to you. The flavor was very nice make sure to cook them slow but not too slow because they will burn. Thumb Up Helpful (49)

Rating: 5 stars This is the real deal! This is the same recipe I have been cooking for years. I found it in my grandmother's Swedish-English cookbook decades ago. I had sworn myself to secrecy about divluging it but it really is too good not to share! I do chill the meat mixture for a couple of hours before rolling them into balls. A melon ball scoop works wonders for portioning. My family of four enjoys these as a main course, so I always double the original recipe. Have patience - making these is a true labor of love! Thumb Up Helpful (43)

Rating: 5 stars AKA “fly off the table” Swedish Meatballs I made a double recipe of these meatballs as is. That being said, they can be changed slightly at no taste cost if you are on a ketogenic diet: substitute bread crumbs for flax meal, half-and-half for heavy whipping cream and a pinch of stevia for the sugar. Now back to the actual recipe. I made these little puppies for New Year’s Eve. My mother told me: “Wow, I haven’t had any of these in so long! I used to make these all the time.” Outcome? My sister-in-law did not even get to eat one! These morsels just disappeared in less than ten minutes. I am not kidding. I served these with habanero raspberry jam, a traditional tzatziki, and a sour cream and garlic dip. A little tip: The mixture is a little sticky so make sure to have a nice little bowl of water to dip your fingers from time to time. Thank you Linda T, you made my dish the talk of the party! Thumb Up Helpful (20)

Rating: 4 stars We really liked this. Will cut the salt in half next time and I used all beef. Thumb Up Helpful (11)

Rating: 5 stars Move over IKEA I don't need your meatballs anymore. I made these using gluten free bread crumbs. At first the mixture is really wet don't panic. Keep mixing and let it rest a minute or two. It will firm up. I have made four batches so far and love the outcome; tender to the tooth but robust enough to not fall apart at the touch of a fork or tongs when handling. I use half the salt written. These freeze well too. I served them with blueberry habanero jam and Sriracha/sour cream. All delicious! Thank you for the recipe. Thumb Up Helpful (7)

Rating: 4 stars Very good and they are just about always served this way in Sweden but a true Swedish meatball would be made with Moose meat. And the salt can be cut back especially if using the pork. Another Swede Thumb Up Helpful (7)

Rating: 5 stars Made this recipe on a whim one night and everyone enjoyed it immensely from the youngest to the oldest. Thumb Up Helpful (7)

Rating: 4 stars Very similar to mine, except I use less salt, more white pepper, soak bread instead of bread crumbs. Those of you who didn’t use Pork, do so next time -not authentic without it! (My mother added veal, too, but I don’t). And if you are adding Worcestershire, cheese or Italian spices, etc, they are definitely no longer Swedish! And no, we never added allspice, though I know some recipes call for it. Must be regional, I guess. Thumb Up Helpful (5)

Rating: 5 stars I loved these. They were so easy to make and just with regular things from the cabinet. I only used beef for that was all I had. I doubled the recipe and it took two and a half iron skillets. Served them over angel hair pasta with a made-up sauce of mushroom soup chicken broth tamari lemon juice and water garnished with baby tomato halfs. Delicious! A single recipe would probably have been sufficient for the three of in the house as they're rich and filling. Thumb Up Helpful (4)