Swedish Meatballs

Nothing beats homemade meatballs smothered in a creamy gravy sauce, and yes, they taste so much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Remember those trips to Ikea where the budget-friendly furniture finds are the last things on your mind but all you can think about are those amazing swedish meatballs? Well, that was always me. But since we’ve moved to the Bay Area, our nearest Ikea is in the middle of the most trafficked area in the entire city so it’s really hard to get my swedish meatball fix when needed. Thankfully, I’ve found a homemade version that tastes even better than the original.

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

These swedish meatballs have been on my bucket list for nearly 3 years, and I’m so glad to finally cross this off my list. I don’t know why it took me so long to make it – it’s so easy to make and it really tastes a million times better than the Ikea version. Plus, you can always make a huge batch of meatballs (by either doubling or tripling the recipe) and storing the uncooked meatballs in the freezer. When you have that swedish meatball craving, you can just defrost these babies overnight. So simple and easy, right?

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

And the sauce – you can’t forget about that creamy, heavenly gravy sauce that these meatballs are smothered in with the browned up meatball bits. Those meatball bits stuck to the bottom of the pan really make the gravy what it is. I could practically drink it! Just be sure to make a little bit extra if you serve these over a bed of egg noodles – you’ll really want a portion to slurp down!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Yield 4 servings

Swedish Meatballs

Nothing beats homemade meatballs smothered in a creamy gravy sauce, and yes, they taste so much better than the IKEA version!

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup Panko*
  • 2 large egg yolks
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • For the gravy
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups beef broth
  • 3/4 cup sour cream
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
  • Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
  • To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
  • Serve immediately, garnished with parsley, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Adapted from Jo Cooks

http://damndelicious.net/2014/02/21/swedish-meatballs/


Comments

  1. says

    I love that you used a mixture of minced meat, as that is exactly what gives them that distinct amazing flavour :D I am a Scandinavian myself, and highly approve of this! I wish there was a teleport-take-away service in the world, then I’d ask for a tester :D Glad they turned out well, and that sauce — mmmmMh!

    • Chung-Ah says

      Judy, I recommend using the specified ingredients listed in the recipe whenever possible for optimal results. By using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish.

      • Rebekah says

        I understand that using the ingredients listed result in optimal results. However, some people have dietary restrictions and cannot eat pork. I would have appreciated a more straight-forward answer in regards to the pork substitution.

        • Chung-Ah says

          Rebekah, I recommend using the specified ingredients listed in the recipe whenever possible for optimal results. I understand that people may have dietary restrictions or simply do not have the ingredients on hand, but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. Does that make sense?

          • Michele says

            The recipe calls for certain ingredients, if you cannot use the ingredients or have access to them Chung-Ah cannot tell you how it will taste or turn out. At that point if you choose to make the recipe it would be your interpretation of the dish. People all the time want to make recipes and then change them up and then ask the provider how it will turn out or what else to use! Jeez people, this is a great recipe, if you can’t make it like it is, make something else or your own version of it… And furthermore, if you can’t use pork, you must know what the best substitution for that meat would be by now!

        • James says

          Rebekah–you can use Veal and it turns out just fine. I have made the meatballs with veal for pork and it comes out delicious. Hope this answer helps you.

          • stephenie says

            Thanks for the veal substitute for pork. I don’t eat pork and I really don’t cook much so usually chicken is my “go-to” which gets a bit boring. For those like me, I hope you appreciate the author’s response. The recipe is the recipe. Change at your own risk, but isn’t that what makes life fun?

      • Chung-Ah says

        Feel free to substitute ground beef for the pork. I am a huge meat lover myself but the ground pork really does add a bit more tenderness to these meatballs.

        • Sheri says

          In place of ground pork, use ground turkey with some italian seasoning. Great substitute if you are trying to not use any pork.

      • says

        When I can’t use ground pork, I add about a 1/4 cup mayo to the beef mixture (2 lbs). It’s not exactly the same as the pork, but i find it’s a nice compromise.

  2. Becky says

    This may sound like a silly question but do you take the onions out of the skillet before adding the additional olive oil and browning the meatballs? I just want to make sure since there does not appear to be any onions in the picture of the meatballs browning. Thanks for this tasty sounding recipe.

    • Chung-Ah says

      The onions are cooked in the skillet and added to the beef mixture before rolling into meatballs. Can you see the onions added in the first step-by-step picture?

      • Brigitte says

        You should probably add that to the recipe. Otherwise it seems that you just leave the onions in the skillet.

        • Chung-Ah says

          It’s actually already added in the recipe: “In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and onion; season with salt and pepper, to taste.”

          • Chungah says

            Jane, you are simply adding the cooked onions into the meatball mixture as indicated in the recipe. Additionally, the instructions states “1 onion” only, not 2. There is no mention of 2 batches of onions. My recipes are very straight-forward, and assumptions should not be made.

  3. Pam Hensley says

    Hi! I’ve also been wanting to make Swedish meatballs for years! I live on a small island and not sure if I can get ground pork. Could I use 2 pounds of ground beef instead? Thanks!

      • Pam Hensley says

        I did find ground pork at my local store! Made the meatballs tonight…they were delicious and a big hit at our home. I think these will become a staple!

        • Kelsey says

          If you have a blender, you can always make your own ground pork with your choice of boneless pork cuts. :) (My grocery store doesn’t usually carry ground pork, either. )

  4. Barbara Rumpf says

    Can I broil the meatballs under the broiler instead of cooking in a pan? I try to not pan broil as my husband has had heart issues. When I go to add the butter to make the sauce is it supposed to be added to the oil from browning the meatballs in the fry pan? This recipe as written sounds amazing to me, but I am trying to think more heart healthy. :-)

    • Chung-Ah says

      Barbara, feel free to prepare the meatballs to your preference. And yes, as mentioned in the post, the gravy is made using the browned up bits on the bottom of the pan from cooking the meatballs.

  5. Cheryl says

    I am trying this tonight. Looks fantastic!! I’m sorry to add this unrelated item, but I can’t find any other way to communicate this: I am having technical problems opening your website and going to home page and saved recipes. How can I get help? Thank you! and I love receiving your WONDERFUL recipes.

  6. says

    I don’t know what has got into me the last year, but meatballs and meatloaf are like the Siren’s song to me. Gravy is such a forbidden word to me, but I love it. I am taking a moment here to imagine fluffy mashed potatoes. Laughing—-

    • Chung-Ah says

      Leah, Panko is the Japanese version of bread crumbs. If you do not have access to this, you can substitute bread crumbs.

      • Leah says

        Thanks. Will try them tonight. My kids can’t have tomato sauce (ketchup) or worcester sauce, which is what my mum always used in meatballs, so I’m excited to try these as an alternative. Cheers. Leah

    • Jen says

      Hi Leah,

      Fellow aussie here and you can buy Panko breadcrumbs in Coles and Woolworths where you would by the ordinary breadcrumbs like Krummies.

      P.S I am so making this recipe some time this week. Looks delicious.

  7. says

    Why are your recipes all so good?? I keep finding gorgeous photos on Pinterest, Foodgawker, Sulia, and then saying, “It’s that damn Damn Delicious again!” Just kidding, I’ve got no complaints, but I definitely love your style! Meatballs and gravy are one of my favs, so I’ll be keeping this recipe for sure. Thanks!

  8. Leilani says

    Heheheh glad to know I am not the only one in the Bay Area to venture to IKEA for the meatballs. However the Palo Alto store is quite a distance from my home. I made these tonight, my son agrees they’re better than IKEA!

  9. mayK says

    I think you really showed how swedish meatballs should be made with the right spices. As an scandinavier I’ve learned a little secret about the sauce ~ add a little coffee
    when you are adjusting the taste, it’s makes the sauce feels a little less fat and add nice colour. Some use a little soy sauce instead. Best wishes for your blog and thanks for a lot of good recipes :)

  10. JoJo Soleil says

    Made the Sweedish Meatballs for dinner tonight, absolutely delicious. My husband has been talking about the Sweedish Meatballs meal his mother use to do, He really loved this recipe and since we are only two, there is enough for another meal, thank you !

    • Chung-Ah says

      They should hold up, but I am worried that it may thicken up too much or it may burn if left in the slow cooker for too long.

    • Anna says

      As a Swede with possibly hundreds of meatball dinners behind me, I would recommend serving swedish meatballs with mashed potatoes, lingonberry preserve and pressgurka, which is a kind of cucumber-salad-pickle-thing. It’s really delicious, and easy to make.
      http://www.food.com/recipe/pressed-cucumber-salad-pressgurka-423907
      If you want to keep it traditionally Swedish, that is.
      Lingonberry preserve or jam can be found at IKEA, but I’ve seen it at Whole Foods as well.
      Personally, I add just a tiny, tiny bit of cloves to my meatballs as well, it goes great with the nutmeg.

  11. jojotexasgal says

    I just made the meatballs tonight totally according to recipe..and will refrigerate over night,,because I did not have beef broth nor sour cream(bad planning on my part)…so guess what’s for dinner tomorrow night ?? Will also serve over cooked buttery noodles..They already smell divine, and can’t wait to chow down on them!! Thanks for sharing the recipe!

  12. Julia says

    Made these tonight and they were very delicious! I got 30 meatballs out of this recipe and there is enough for tomorrow’s dinner :) We had them with mashed potatoes.

  13. says

    I made this for dinner tonight and it was delicious! My husband’s seconds were bigger than his firsts! The nutmeg and allspice add a nice subtle flavor.

  14. kat says

    Just made these meatballs, best meatballs I’ve ever had! But…. the sauce is unfortunately the opposite of healthy any way to substitute and still have a sauce that tastes good.

    • Chung-Ah says

      Kat, you can try substituting Greek yogurt for the sour cream – that should definitely help “lighten up” the sauce.

  15. Jen says

    These are sooooo yummy! I think I must be doing something wrong though because the 1/3 cup all-purpose flour barely thickened up the 4 cups beef broth. Also, I ended up with way more than 24 meatballs – like double that!

    • Chung-Ah says

      I’m glad you had a chance to give this a try! As for the gravy, I recommend gradually whisking in the beef broth, rather than pouring it in all at once. If needed, you can even reduce the amount of beef broth, to taste.

    • Chung-Ah says

      You can certainly use ground turkey but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.

  16. Jannica says

    Made these for dinner tonight and it was SO good!! Way better than ikea’s. Even my picky 2 year old asked for seconds. Thanks for the recipe!!

  17. Jessica says

    I’m cooking these right now and my stomach is literally growling! Can’t wait for dinner, it smells delish!

  18. Wen says

    How much salt do you generally use in the meatball mixture? Do you stick with 1 teaspoon per pound of meat guideline? Thanks!

  19. Tim in FL says

    Swedish Meatballs was my favorite dish growing up, and unfortunately the recipe died with my mother 15 years ago. I have been searching for the right recipe to bring back those delicious meatballs and gravy ever since. Your recipe is the closest I have found and I enjoyed it very much (and so did our guests for the evening!). Thanks for sharing!

  20. Melinda says

    I would like to make some meals for a friend and unfortunately can’t drive them to her house every day hot. Does this reheat ok?

    • Chung-Ah says

      Yes, Melinda, these reheat just fine. However, if the gravy is too thick, you can thin it out a bit with some beef broth.

  21. Tommi says

    I just made this and my family loved it! I put my meatballs in the oven after browning them for another 10 minutes. Mine were big and wanted to make sure they were cooked through.

    • Chung-Ah says

      Yes, you can freeze the meatballs prior to cooking. However, I recommend making the gravy prior to serving.

  22. Sarina says

    Hi Chung-Ah!

    I just wanted to say that I tried this recipe on Sunday. I was suspicious about the sour cream at first but I cooked for my family and boyfriend and everyone loved it! I am so looking forward to trying your other recipes! Thanks so much!

    -Sarina

  23. Sharon says

    Made this last night for my boyfriend and we loved it!! Definitely will make again! Served it with baked mashed potatoes.. Sooo good!

    • Chung-Ah says

      Meghan, this took me 40 minutes to make from start to finish. I honestly cannot imagine this taking 2 hours to make.

  24. Chris the Norwegian says

    I would love to add a few pointers from my family recipe. My grandmother worked for ex Governor Levander from the very Scandinavian state of Minnesota. His wife’s recipe has been passed on through generations in my family.

    This doesn’t actually differ from yours much at all, so I will simply point out her additions. First, add the chopped flat leaf parsley directly to the meat mixture. It evenly distributes the flavor through the meat ball. She also adds 2T of sugar and 2 tsp of cornstarch per three pounds of the meat. Also she adds 1 cup of milk. You get a better yield of meatballs and they are solo tender.

    Chilling the meat mixture for a half hour and using wet hands can make forming the balls much easier. They can be a bit sticky.

    With the sauce, adding 2T lemon juice adds just a touch of acidity which enhances the flavor of the broth.

    Lastly, once the gravy has been made and all of the bits from the pan have been incorporated, transfer the meatballs, the broth, and six bay leaves to a Dutch oven. Bake at 300 degrees for one hour. Incorporate sour cream or half and half after they have rested outside the oven for ten minutes.

    These are fantastic as appetizers or served over egg noodles or rice. Enjoy!

  25. Richard de Olivas says

    What a terrific recipe! I live in the country and get to the store once a month. I could go more often but don’t want to use gas. Sometimes I just don’t have an ingredient and have to make it up. For this recipe I had no beef broth and I used only beef for the meatballs. I made pan gravy with a roux of flour and pan drippings, added a beef boullion cube and Kitchen Bouquet. Everything else was the same. I care for my mother at home and our main meal is at noon. What a fabulous noon meal that was.

  26. Ruth says

    I didn’t have sour cream, so I used some French onion dip instead. It was fabulous. Thanks for a great recipe!

  27. Megan says

    Thank you so much for this! I was shocked to see how rude some people were in the comments section, pay no attention to them. You shared a fantastic recipe that was damn delicious and easy to follow. I got a little worried when i started the gravy because it tasted too much like stock. But not to worry! Once it simmered with the meatballs for 10 or so minutes it took on a delicious and deep flavor. PS. I also added a splash or two of heavy cream. Can’t hurt can it?

    I also froze half the meatballs (uncooked) and half of the gravy for dinner next week, since it just my boyfriend and I. Served over egg noodles and it is a delicious and EASY dinner. THANK YOU THANK YOU THANK YOU!

    • Cara says

      SERIOUSLY! Some very snippy remarks for no good reason! Can’ t wait to try this recipe! It looks very comforting…. Of, course I’ve read all the comments, so may try a couple of suggestions. When I go to the trouble to cook something, I don’t want it to just taste good, I want people to be like DAY-um, this is so awesome! Thank you so much for sharing!! :-)

  28. Julia says

    I made these tonight and they were amazing. I couldn’t believe how good they turned out, probably one of the best things I’ve ever made! Thanks!

  29. Nina says

    I used ground turkey instead of ground beef, and they were amazing I love them so does the family. Deff making them again!!

  30. Shelby says

    this recipe looks great! Can’t wait to try. I think I’ll make the meatballs smaller so I might have more to freeze for days when I don’t have time to cook.

  31. Deborah says

    Why the unsalted butter? Is it worth a trip to the store or can I use salted butter and get close results???

    • Chung-Ah says

      Deborah, feel free to use salted butter but I recommend either omitting the salt or adding a small amount, to taste.

  32. Nina says

    My daughter and I like to cook together, she’s 13 and becoming a good cook!! She and I just made these, omg they are out of this world!!! She says she never wants ikea meatballs again lol!!! Thank you for such a good recipe :)

  33. Sue says

    Made these last night and they were very good. I did use ground chicken because that’s what I had on hand and it was yummy. I especially liked the taste of the allspice and nutmeg. I forgot to pre cook the onions-didn’t make any difference that I could see. My only problem was that my sauce (gravy) didn’t thicken as much as I would have liked so I added some Wondra flour and it was fine. Also cooked the meatballs in the gravy before I added the sour cream fearing it might curdle. Happy with the results and I recommend this recipe.

  34. Leslie says

    You can also use frozen meatballs. Cuts the prep time down to TEN minutes. I started these meatballs at 5:35 and they were done in 10 minutes, sauce and all. I subbed 99% fat free cream of mushroom stop for the sour cream and added garlic powder for flavor. I put the meatballs over wild rice.

  35. Nanna says

    Just made these EASY to do and the house smells DIVINE and it is DELISH. IF you have to substitute the pork use lamb not turkey of chicken better flavor IMHO

  36. Susannah says

    YUM!!! Made this tonight for dinner and didn’t have panko so I used Italian breadcrumbs. Still tasted delish!

  37. Bonnie says

    I have only made swedish meatballs once that was amazing. I cant find that recipe however I did find your site. lol. Tonite I am going to make these swedish meatballs and we shall see. They look so good as does so much on your site. I am glad I found it. I will let you how they turn out. :) Thank you

  38. Bruce says

    My grandmother’s recipe is similar; however, her recipe, in addition to the allspice and nutmeg, called for an equal measure of ground ginger. If making multiple pans of meatballs, you need to make gravy after each pan…I also finish the meatballs by placing them in a casserole dish and baking at 350 degrees for an hour. The extra baking time is needed if the meatballs are made to a large size.

  39. Megan b says

    I am so excited to try this. My only frame of reference is Ikea, so the comments on this post have me giddy!!!! Thank you!!!!

  40. Becky says

    This recipe is amazing! In fact many recipes on her blog are awesome! I am officially addicted. Thank-you for sharing some very yummy meals with us!

  41. Robbie Wolfe says

    THESE WERE AMAZING!
    Made them for dinner tonight with mashed yams and steamed veggies and they were a hit!
    We never have to go to IKEA again!
    I use Lawry’s seasoned pepper as opposed to regular pepper and added no salt and still superb! Thank you for this excellent recipe and I look forward to making more from your site!

    -Robbie with a happy tummy

  42. Mike Skibra says

    I prepared the meatballs several hours before. I cooked on all sides on a very low flame, perhaps 15 minutes. I then set them aside to cool to use them when I cam back to making the sauce. I deglazed the skillet with some Sauvignon Blanc so as not to lose any of the wonderful juices. Set that aside as well. When I then prepared the sauce 3 1/2 hours later, I started with the deglazed sauce and proceeded as described. The meat balls were amazing. I “think” setting them aside for a while helped them firm up. I would recommend this to everyone interested in great food – not just swedish meatballs!

  43. Kim says

    These were seriously delicious. We always made swedish meatballs using a package from McCormicks but I don’t think we’ll be doing that anymore. Great recipe!

  44. Ava says

    So fantastic! I made these with chicken mince…I know, heretic…anyway, my dad loved them! Thought it was spot on. Which is amazing because he always has something to contribute to improving meals..but not this time!

    Next time I will have the oven on to keep the meatballs warmer for serving, as I can be a bit slow.

  45. nathalie says

    Made these last night. Used onion soup mix, baked them in the oven. Made the gravy then kept it all warm in the crockpot for a few hours until dinner. They were as delicious as I had hoped. Family loved them, will be a family favorite from now on.

  46. Pupukea Cookie says

    Been craving meatballs with a brown gravy for weeks! Looked up a bunch of images and recipes online and tried this one. So simple and delicious!
    I added 1tsp of garlic powder and added dried parsley flakes to the meatball mixture. For the gravy, I used all purpose gluten free almond blend flour because that’s the kind of flour I had on hand and it came out perfectly thick and creamy no lumps at all!
    I used heaping scoops of the meatball mixture using the small ice cream scooper and made 40 meatballs enough for 5 hungry adults!
    I’ve never had swedish meatballs before but I’m sure this will give all future Swedish Meatballs a run for their money!
    Took it over to my in law’s for dinner and it was a plate licking hit!! Served it with hapa rice and steamed broccoli. “Who needs hollandaise?” were one of the comments!
    I travel a lot for work and thought this would be a good dinner for my husband while I’m away.

    Do you think it would preserve well in the freezer if I made them ahead of time with the gravy, would it re-heat well?
    Thinking about making it all the way up to the gravy before adding sour cream, freezing it and adding the sour cream when it’s re-heated.

    I’m a new fan and am excited to try more of your recipes!

    Mahalo nui from Hawaii!

    • Chungah says

      I’m so glad you gave this a try! And the meatballs will freeze well but I do not recommend making the sauce ahead of time. Hope that helps!

  47. Rhonda Lynne says

    I used 1lb ground turkey and 4 no MSG sausage patties. I didn’t have allspice so subs Ms. Dash seasoning. Big hit.

  48. KayBea says

    I loved the meatballd. I made them for lunch this week, and I can’t wait for lunch to get here. I would have appreciated a guideline on how much salt and pepper you added to the meat mixture. Even a side note in the directions that said something like I used a big pinch, or several dashes, or about a 1/2 a teaspoon would have helped. I almost never make meatballs/meatloaf, so I didn’t have any idea how much to add. Because the mixture contained raw meat and raw egg, there is no way I was going to taste it uncooked. Thanks for the recipe!

    • Chungah says

      KayBea, when I say “salt and pepper, to taste,” I certainly do not want you to taste a raw product. You are simply adding in these seasonings to fit your taste buds, which is different for everyone. That is why I do not include specific amounts. You can certainly add the salt needed, cook one meatball, and taste it to see if the seasoning is up to your standards. If not, you can certainly add more as needed.

  49. Kerri says

    I just wanted to say a big “THANK YOU” for posting such awesome recipes. I am a little dismayed at some of the comments. You are providing an awesome free service for the “at home” cooks and you catch a lot of flack, yet handle it with grace. I was just looking for a general recipe to use all of the ground venison in my freezer Your recipe has given me a great way to have something different. Thanks again!!! I will let you know how it turns out using such a lean meat!
    Cheers,
    Kerri in Texas :)

  50. Lara says

    Hi there. Found this on Pinterest and made it with Venison. It was awesome!! Thanks so much for this easy to make meal. And to all the people asking about substitutions; just make it how you want it, a recipe is a guideline. Taste your food as you cook and alter accordingly. Or just don’t bother making it.

  51. Tanya says

    Loved the flavor of these meatballs! Not gonna lie, I was suspicious of the nutmeg and allspice but every recipe Ive made of yours has turned out great so I set my suspicions aside and I was right to do so. Yum! My meatballs were a little dry but that was my fault, I definitely overcooked them. Thank you for posting such great recipes. :)

  52. Heidi Harris says

    Yummy gravy didn’t thicken. Lots leftover so will add a slurry of cornstarch and water to thicken it when we have it again. But otherwise….yum! Thank you

  53. Suzette says

    Very very tasty! I used homemade venison burger tonight . This was probably the best meal I have ever made from scratch. Thanks for the inspiration

  54. Toyia says

    Hey there! I have tried about 15 of your recipes on your site and cannot complain about a single thing! These meatballs are up next and my mouth is already watering! My tummy thanks you for all of the effort you put behind these (free) & delicious goodies all the way from Texas.

    Xoxo

  55. Ling says

    Found your site a few weeks ago and I’m trying this recipe out this weekend. I keep wanting to make swedish meatballs but often intimated by complicated recipes. Yours are very simple. Also, LOVE your Le Creuset pan color!

    • Chungah says

      It is best to use the ingredients listed here to obtain the best results possible. You can certainly omit it but I cannot speak for how much this will change the overall taste/texture of the dish.

  56. Fabiola says

    hi there!!! i just wanted to take the time to congratulate you on your website! i was browsing for a new meatballs recipe (vs. the traditional spaghetti marinara ones), and i really liked yours. i made your adapted recipe last night, and it was soooo WONDERFUL!!! i added my own seasonings to the meatballs(no nutmeg, etc.), made the gravy with chicken broth, and with these few alterations i was able to make it “my way.” it was my first time making swedish meatballs and i’m so glad i did. your recipe inspired me to try them. they were sooooo great and tasty!!!! thank you so much for all your recipes!!! you are talented. and i will most certainly keep coming back to try other ones. God bless you! ;-)

  57. Shawna Olson says

    I was skeptical about nutmeg and allspice in the meatballs – but for the sake of trying a recipe that wasn’t my own inspiration I kept it as written above and they turned out great! That being said, next time I may add a little onion powder and/or garlic salt to give the meatballs a little more “zest” since I like a lot of flavor in my meat. The gravy was SUPERB!!! Thank you for posting this!

  58. Jenny says

    Im sorry, I followed this recipe exactly. The sour cream did NOT blend it well and left little white specks all in the gravy and the entire gravy tasted like flour.

    Why? If this is how its supposed to taste, then I wont be making it again lol help?

    • Chungah says

      No, Jenny, that it not how it is supposed to taste. The sour cream had curdled, and it may be attributed to your heat source being set too high.

      • Jenny says

        My husband told me to give the sauce the time it is required to cook before getting upset and bent out of shape (I always get bent out of shape when it comes to cooking, I love food lol) I did as he said, the sour cream actually smoothed out and the sauce became creamier like it was supposed to. I turned down the heat to a simmer and let it thicken up and then added the meat balls, and cooked an extra 10 minutes. Came out delish! I was suprised. Next time tho (i think this had a hand in maybe the mistakes I made) I wont use so much oil (did that by accident my 5 year old wouldnt stay out of the kitchen and bumped into me as i was putting the oil in the pan)

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