Swedish Meatballs
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Nothing beats homemade meatballs smothered in a creamy gravy sauce, and yes, they taste so 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.
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?
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
Ingredients
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- ½ cup Panko*
- 2 large egg yolks
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
For the gravy
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 4 cups beef broth
- ¾ 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 cast iron 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
Did you make this recipe?
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Everything a meatball should be! Love the silky texture of the sauce – yum!
I go crazy for meatballs, and these are probably my all time faves!
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.
Pork meatball smothered in sour cream sauce? Yes, please! What doesn’t taste great in sour cream, of course, it could be my Slavic roots talking but I make no apologies. 🙂
Holy cow those meatballs look absolutely incredible! Fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
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. 🙂
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.
Yes you can, I usually does 😉 I tend to use 2-3kg of ground meat when I do… oven at about 250 degrees CENTIGRADES and turn them over or shake them after 10 minutes. They should be ready after 15-20 minutes, always check by dividing one large in the middle. If you use a baking sheet or hmm fatty ground meat like pork, you don’t need to use oil in the oven pan. They don’t always look as nice but the taste is just as great. And when you reheat them you can use a frying pan and get that nice colour. Oh and don’t forget lingonberry sauce 😉 or well easier for you cranberrysauce. You can use lean meat too mixed with pork as game. Moose is commonly used by hunters. To make the gravy you can add water and or stock during the last minutes in the oven and make a less fatty sauce by making a lean sauce that way and just adding a little cream instead of the butter. If you make the sauce thicker with flour whisked in water and then poured into the simmering sauce you can make it extremly lean by just adding a dash of butter and 1 tablespoon of cream. It will taste like you did use more butter and cream if you use a thickener….
These look amazing! It would be a huge hit with my kiddos! They love meatballs! Pinned!
Yum! Just yum 🙂
Wonderful, Chung-Ah! I’m hungry for these beautiful meatballs or breakfast! Pinned!
Oooooh these look SOO delicious!!!!! I want em!
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!
Yes, absolutely, although I really can’t predict how much this will change in the overall taste/texture of the dish.
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!
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. )
Go to the butcher counter and ask them to grind some for you. It pays to make friends with your butcher.
Commenting on changing recipes; I rarely follow a recipe exactly, start to finish. Ground meat is ground meat, some will be more fatty than others, some will alter the taste in a huge way (say, adding ground venison.) I only have 1 lb of ground veal thawed and I’ll still attempt this one, leaving out the other meat options. And, I’ll adjust (downward) the rest of the ingredients. Will it be the same? absolutely not, will it be delicious? absolutely! If you use 2 lbs of ground beef, you may need to drain off the grease, and ground pork may have the same consequences.
My recipe calls for a little nutmeg. I,m Scandinavian through and through.
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.
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?
You should probably add that to the recipe. Otherwise it seems that you just leave the onions in the skillet.
It’s actually already added in the recipe: “In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste.”
To be fair, it also read that there are two batches of onions to me, as well.
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.
Jane — To be ** fair ** ? No, you are mistaken. You need to go back and read the recipe again. There is absolutely no mention of *two batches* of onions. I certainly hope when you realize that you have made a mistake and continued on to argue about it, that you have to decency to apologize. Wow.
And Bridgette – My goodness, you too? Read the recipe. There is absolutely nothing wrong with the way this recipe is written. Read it again if you don’t get it, you don’t follow recipe by the *pictures* anyway. I’m shaking my head here.
Sorry – my last comment about the pictures and the onions browning was to Becky.
I am just wondering why a few people here are having such difficulty READING. Sorry, It’s very frustrating to read so many posts of people who don’t seem to even make an EFFORT. This is a very simple and well-written recipe. If you’d ever read a cookbook you guys would know that. Is it really easier to complain first than read it through again if you’re not getting it? .
My goodness.
Becky – the recipe tells you to add the onions to the beef and other ingredients – I know it doesn’t say to remove them from the pan but that’s why I always read all the instructions before I start, it helps me understand the recipe before I get going with it … 🙂
Fun fact…the first time I made this, I left the onions in the skillet. And you know what? It still tasted fantastic! Don’t complain over something so silly.
Brigette – don’t you understand English. Read the Recipe AGAIN
you might want to add that to your instructions; nowhere does it say add onions to meat mixture. I just rolled 24 meatballs withOUT the onions. Ugh! I go by instructions; not pictures.
Judi, it’s actually already written in the instructions.
“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.”
It is best to read through the recipe at least twice prior to cooking – it makes a big difference!
I know, hon. I’ve been cooking for nearly 70 years. Have even written a cookbook. Oversights happen; I’m human. That’s why I apologized.
Hi Chungah,
I am reading through the discussion about your Swedish Meatballs recipe and feeling a mix of emotions. It’s quite entertaining and comedic in a way the manner in which people are arguing with one another about not complaining because their dish didn’t turn out right when they didn’t follow the recipe, arguing about what the recipe actually says, and about having common courtesy towards others, especially you, in general.
I am not much of a cook, but it is recommended that when following written directions, such as a recipe, that the directions/instructions are read through thoroughly at least once before starting then going back and re- reading parts as needed along the way however many times necessary. Even after all this rereading we may still make mistakes – we are human, and the experience is new.
I have recently read a few of your recipes on Pinterest, one of which got great reviews, and plan on trying a couple out soon.
Thank you for sharing your recipes and your joy of cooking.
Just had these thought they were very tasty and lots of lovely sauce . Great food for a chilly winters day. Thanks for sharing the recipe
Oops! Yes it does. Sorry. I can admit when I’m wrong.
But you didn’t admit anything, nor even type I am sorry.
Wow, so I guess men really do buy Playboy for the articles….. LOL Sorry for teasing, couldn’t resist. Rule # 1 when cooking: always read through your recipe in its entirety before doing anything, including shopping for the ingredients, then read through it completely again before beginning to cook (~Culinary Institute of America)
I’ve made meatballs exactly once and they were with spaghetti. They were delicious though, which makes these ones look very tempting.
And instead of pork I can use what?
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. However, here is a great forum worth checking out regarding a possible pork substitute. http://www.nigella.com/kitchen-queries/view/Pork-in-Meatballs/2842
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.
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, and can also result in a mediocre outcome.
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!
I’m sorry but your attitude towards substitutes says you do not know ingredients or you are just arrogant. A skilled cook or chef knows veal is a great substitute for pork. When someone asks for a substitute, try being nice and helping them out. Pork is actually a common allergy. And this writing of your recipe does not produce optimal results. Try being a little more humble about your cooking. I would also suggest ground turkey, but not ground chicken. Chicken lacks the type of flavor you are looking for from a meat in this kind of recipe. Chicken is just far too delicate.
Yes, Jessica, I am not a chef who has received any formal training. I am simply a home cook sharing recipes that I make in my own kitchen. That being said, I am never rude or mean about substitutes – I simply do not feel comfortable advising my readers on various substitutes that I have not tested in my own kitchen. Thanks for your suggestions though!
This link pretty much sums up my view on this thread. I cannot stop laughing.
http://the-toast.net/2014/09/04/eighteen-kinds-people-comment-recipe-blog/
Meredith, I absolutely love your link! I often think of things like this when I am reading reviews! People start out saying…”I followed this exactly..” and then proceed to state all of the things they changed.
Wow. What an incredibly rude response from the author. Substitutions are fairly common questions, maybe instead of repeating yourself in such a condescending manner you could try to point your readers towards some helpful outside resources.
Lisa, my intent is not to be rude or condescending. I simply cannot advise on the appropriate substitutions when I have not tried it myself. If I did, that may lead to a fail outcome, a waste of time and a waste of money, which is the last thing I want my readers to go through. It is best that readers try to follow the recipe as written but if substitutions need to be made to fit certain dietary restrictions, it should be done at his or her discretion.
I always find it interesting the number of people who complain when they don’t get their way. They expect everyone to do there thinking for them. If you want every question answered then I suggest you go pay $20 a month and sign up for the America’s Test Kitchen culinary school. That way one of their experts can give you any answers you need.
I can’t find my recipe for Swedish meatballs so I did some googling and wound up here. When I make them tonight we’ll see how well they are. I will make one addition to the recipe and that is adding mushrooms to the sauce. Will I come back here to complain about the recipe if it doesn’t work out? Nope It’s all on me if I decide to change this nice lady’s recipe even a tiny bit.
Thanks for the brilliant recipe, and the link regarding pork substitution you so kindly provided. – not for me, but will come in handy for when friends come over soon. Shame about the rude, entitled people who haven’t the good grace to thank you for providing such a great recipe. Cheers!
In Chung Ah’s defense, while she admitted that she didn’t know of a good substitute, she did find a link where an answer could be researched. From a culinary standpoint, mixing of meats such as veal and maybe ground chicken thighs, or Veal might be a viable option. Actually, beef and lamb is common mix that you will find in most middle eastern foods. Most American Gyro places or Mediterranean food spots selling “Kefta” use this mix. The meat is typically very juicy when slow roasted.
Pork is perfect because of it’s fat content. You do want the meatballs to have a palatable texture after all… 😉 If you use ground turkey or chicken breasts (relatively drier meats), more likely your meatballs will come out dry and also the color of the finished product might not be as pretty…
I hope those tips help. If you want more information or advice on cooking meats, try looking up Auguste Escoffier’s book “Escoffier: The Complete Guide to Modern Cookery” … It is a great resource that they made us go by in Culinary school for questions like this.
I have Celiac Disease and I always have to make substitutions but I know they will make a difference in the outcome of the recipe. I don’t expect anyone else to figure it out for me. I alone am responsible for taking precautions for my dietary restrictions. I plan on making this with gluten free bread crumbs and rice flour. There will be a difference but it’ll be good.
Jessica, Rebeca, Judy (probably all the same sloth anyway, hidden in some basement who enjoys being a sad rude troll) what a bunch of pathetic people you are!
Find your own way to substitute things in and out!
The author is correct in saying she won’t know how it turns out!
If you have a problem fix it yourself! Bunch of ungrateful arrogant dicks!
Anyway, I made this up tonight and it was fantastic! Thanks to the author! You are a star!
Being Jewish, I have learned to substitute pork in recipes overtime. Often, I have asked the cook for suggestions. I have to say that I am stunned at Chung-Ah’s insufferable rudeness; and not just this thread. Lady, I would be a little more humble given that this is your recipe is a tightly based adaptation of you know who.
Yes, absolutely! The blogger is fully credited 🙂
Do you always take this much abuse? This is my first time on your site and I am astonished at the number of attacks on you and the severity of some remarks. One calls you rude and arrogant, which is like saying ‘I am a humble person”, which reveals they are anything but, while aothers call you a rank amatuer. I am going to take full advantage of your recipes, which make my mouth water, before you decide to pull down your site because of such uncalled for abusive accusations, rudeness, and arrogance from those who love to sling arrows. Good luck to you!
Since pork is often called “the other white meat” I would use chicken.
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.
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?
Rebekah, why do you have to be so snarky? This person made this recipe to share with the world. You are not entitled to this recipe. So why not show some respect and not ask so snappily. You can come up with a substitution yourself. The person who came up with this recipe probably doesn’t have special dietary needs in the first place, so it is reasonable that they didn’t think about people who do when they were kindly posting the recipe for the world to use.
I agree with Morgan. People change recipes all the time, or they don’t have a specific ingredient on hand, and often times turn around and give a lousy review because it “didn’t turn out as expected”. I read reviews all the time on websites like Epicurious and FoodNetwork when people do this. THEN, give a low rating they ruin the overall ratings!
Come on, Rebekah, figure it out for yourself –leave the pork out of the recipe, it’s a meatball! Just don’t come back and complain about it, — just use your head. 😉
Besides, no recipe blog or website CATERS to one specific person or group — it’s YOUR job to find what you need. Nobody else’s.
Oh, and thanks for the recipe, Chung-Ah! Looks delicious and am making this tonight!
I agree, do some frecken research on your own. It’s not a hard thing and you may learn something from it, heaven forbid! When people post a recipe there trying to share something that THEY really like and hope you do to so quit ripping on it. If you don’t like it don’t make it!!!!! There’s a thought:)
Thank you, Chungah for posting this recipe, and for your lovely responses. I am absolutely appalled at one or more of the people who left the rude comments Obviously you cannot advise on ingredients that you didn’t use yourself, and you are certainly under NO obligation to do so! Talk about looking a “gift horse in the eye!” THANKS ALSO to Morgan, Cindy and Kim for their brilliant responses. We all can substitute to accommodate our likes/dislikes/dietary restrictions/”the moon phases” (WHATEVER), without being rude to the kindly person who took the time and trouble to share her recipe! Be nice!
leave the pork out. short and simple.
Many people I know are Jewish and are forbidden to eat pork..so when they come to my house I tell them there is no pork in the recipe even though I put it in…I really do not give a fat rats ass if they are forbidden to eat pork..I love it and will use it…get over it……OMG…..how shameful is that…lllooolll
I’ve never used pork though I have used venison. I think I’ll try a mixture of venison and ground turkey. You can use any ground meat you want. I think the gravy and the spices in the meat make the dish, not one specific ground meat.
Rebekah, you response is disrespectful to people with dietary restrictions. If you do not have an answer, please do not reply.
I haven’t made these yet, but veal or lamb are probably the best subs. If you don’t want to splurge, you can just go all beef.
Just a comment about substitutions in cooking of any kind. Cooking is an expression of creativity just like art is. If one is not sure about the recipe and it’s ingredients the best thing is to tap ones inner self & think about what you are trying to achieve with the additions or omissions of specified ingredients needed to complete a recipe. For me this is the great fun of cooking, always substituting & changing the original recipes to include the food products & spices that I personally prefer. However, sometimes the original recipe is so wonderful you simply do not want to change anything. I have not yet tried this recipe but I’m definitely going to for a Christmas Eve Party & many of the guests will be Norwegians & Danes who all Love Swedish Meatballs. Happy Cooking.
You need to shut your mouth and not be mad at the world because you have diet restrictions. Let me tell you what we would appreciate…..for you to take your negative, nasty attitude off the internet. The world is rude, crude and ignorant….thank you for making it that way.
Whats wrong with you people? The woman is nice enough to offer her recipe and you berate her? Wow
Get a life,is that straight forward enough?
Aren’t you a bit full of yourself? She said she doesn’t know, actually referred the commenter to another resource to maybe answer he question and THAT’S how you react?? WTF is wrong with you? Time to get over yourself dear…..
Find another recipe, rude hag!
Chung-Ah, I think you, your suggestions, and your recipe are wonderful! Don’t listen to the weirdos who for whatever reason need to bully someone because they are too lazy to look up their own substitutions. Your answer was thoughtful and full of information. I can’t wait to make this recipe. Yum!
Keep up the good work Chung-ah !! Some people are just born to bitch. Listen to the compliments and try to ignore the others.
I have found the recipe I have been looking for. Thank you, Thank you, Thank you
Personally, I would just use more beef in its place…that’s what I plan to do 🙂
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.
In place of ground pork, use ground turkey with some italian seasoning. Great substitute if you are trying to not use any pork.
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.
Here’s a good substitute for pork: Do a google search for “swedish meatball recipe”, look through the results, and find one that does not include pork.
Well, the source of Chung-Ah’s recipe (JoCooks) uses chicken instead of pork. Chung-Ah simply used her own substitution. I’m sure the recipe that was used for “inspiration” is just as good!
You can use just ground beef, but you need more fatty ground beef, the fatest you can find… Add a little bit of liquide, some more breadcrumbs and the eggwhites too and you will get a more similar texture. And a suggestion 😉 skipp the olive oil and use butter or a oil with less fragrance 😉
Meredith, I absolutely love your link! In Chung Ah’s defense, while she admitted that she didn’t know of a good substitute, she did find a link where an answer could be researched, or you could stop being lazy and google it yourself instead of bully a home cook. Jessica, Rebekah, Judy find your own way to substitute things stop being rude. Chungah do you always take this much shit from stupid people? This is my first time on your site, and I like what is seen so far. Making this tonight…
Thanks! We hope you like it! 🙂
I love that you used a mixture of minced meat, as that is exactly what gives them that distinct amazing flavour 😀 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 😀 Glad they turned out well, and that sauce — mmmmMh!
Why are people bullying Chungah? I can’t believe how rude people can be over a recipe. Those saying she didn’t answer the substitution question straight forward need to read her answer again and again and again if they didn’t get it. She was as straight forward as can be. Chungah I am making these tonight as written. Thank you very much for sharing and I will post later how they came out. Have a great day!
Kim , I agree with you. If you can’t use specified ingredients, don’t use the recipe. There are plenty of Swedish meatball recipes.
Do some research. Stop complaining about stupid things. There are more important issues in this world to complain about. Finding substitutes for a recipe isn’t one of them! I am trying this recipe tonight sans pork because I don’t have it at home and I am snowed in. And with only 1 pound of ground beef, I will cut ingredients in half. I am sure it will turn out fine.
Amen, Theresa!
Just made these, EXACTLY per recipe and they were brilliant! Everyone loved them and I will definitely be making them again. Thank you Chungha. Also, I would just like to say that I have been reading some of these comments and I think you should be congratulated and having the patience to read and reply to some of these people. I honestly wonder what they want for nothing! Not only do they want to use your recipe, but they want you to make substitutions to suit them individually!!! OMG.
I was raised by 14 (yes FOURTEEN) Swedish Au Pairs (no not at one time, before someone asks) and these are by far the most authentic tasting Swedish meatballs I have had in many many years. I followed the recipe exactly as Chungah wrote it (no substitutions, additions, omissions or witch craft) and it was OUTSTANDING. Nice job, Chungah!!
Wow, I’m gonna try this soon!! I was thinking about using table salt in stead of Kosher salt. Now I’m gonna just follow the recipe exactly too!
exquisito, lo voy a preparar para ver como me sale ummmmmmmmmmmm.
I chanced upon this recipe and made it this weekend for family, to many raves. It makes a ton of gravy, so make sure you have plenty of smashed potatoes or noodles to go along with the meatballs. My grandkids loved it as much as my IKEA Swedish-meatball-loving son-in-law.
As for substitutions, commentators could do a tiny bit of research and check out other similar recipes online. Simply put, Swedish meatballs are made with pork and beef. If you don’t eat pork, don’t make Swedish meatballs. Find a pork-less meatball recipe elsewhere.
Seems to me he went to a lot of trouble to get the recipe so much like IDEA WE should be
Thankful he went to the and sharing. Go ahead change it and just enjoy what you came up with. I’m thankful he did the work. Can’t wait to try it
This week. If this home cook has any more ideas I would sure try them. To the best of my ability. lol, let you know guys.
TerryAnn.
DAMN I like reading your recipes and I believe you are DAMN polite to the DAMN rude people that have posted on here and I say keep up the DAMN DELICIOUS work!!!
She forgot the lingonberries!
I know right the trick is to use potatoes
I can’t figure out how to post my comment without it being a reply…so, here goes..OMG! This recipe is ABSOLUTELY AMAZING! I followed it exactly and my entire family loved it and that NEVER happens. Thank you for sharing this awesome recipe.