Swedish “Meatballs” Premium PD Recipe

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Tender nuggets of Swedish goodness covered with savory gravy are perfect served up as an hors d’oeuvre or over mashed potatoes as a hearty main dish.

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Responses

  1. The perfect comfort meal! I served these over Not So Fatso mashed potatoes and they were delicious. They also have a great texture and hold up well in the gravy. This is a dish I will definitely make again and again.

  2. These were a complete hit with my family! Picky Eater approved! As they were cooking, my house smelled just like my grandma’s did when she made these. Sure wish she was still here to share them with. My husband was moaning and groaning as he ate them. LOL. The kids all cleaned their plates. I doubled the recipe, so we’d have some leftovers. This will be my new go to recipe for Christmas! I served them with the Herb and Onion mashed potatoes and it was just divine! Thank you, Julie, for making one of my favorite childhood meals into something I can put into my body without harming it! For the few meatballs that were leftover, I put them into the fridge in a separate container and reheated them in my oven and then poured gravy over them. I didn’t want to store the meatballs and gravy together and have them get mushy.

  3. This recipe was a total hit w/my family, as well. Kids’ loved the flavor of the meatballs and cleaned their plates. They were a lot easier to make than I thought they would be, too! Would totally make these again.

  4. I tried these a couple nights ago and they were a HUGE hit! I actually waited 10 minutes versus the 5 minutes for the chia mixture because it wasn’t gelling the way I’m used to seeing but it worked beautifully. This meal also reheats perfectly as well. VERY pleased with this recipe!!!

  5. Brought this to a potluck and were a hit! I warmed up the gravy when I got to the party and poured it on last minute to avoid making the meatballs too soggy. Helps that I was helping the hostess in the kitchen anyway….Thanks.

  6. This was fairly easy to make. One tip though, make sure you stop food processor often so it doesn’t get stuck and melt the plastic piece like mine did! 🙁 I enjoyed the flavors of this dish and served it over whole wheat noodles with green beans. I would like more gravy though to go over the noodles, so next time I’ll double that part.

  7. I saw two extremes in this recipe. First, I think should not have cooked the meatballs for so long. Following the recipe I did 15 minutes, followed by 10 minutes, but when I pulled them out of the oven they looked and tasted very dry. This time I paid attention to the recipe and made sure I didn’t add or forget any steps (like I did before the sausage).

    The mixture was easy to work with and I rolled out close to 30 meatballs. I was making these a day early for my Christmas dinner and contemplated just refrigerating the meatball mixture until the following day, but decided to bake them and save them. I did however not make the gravy until Christmas day.

    I should of had more faith in the gravy putting moisture back into the meatballs. Why that never crossed my mind, I am not sure. The gravy came out wonderful. Really enjoyed the simple flavor and it appeared that I had too much compared to the number of meatballs rolled.

    Apparently I went from too dry to too moist when I figured we would be eating in about 60-90 minutes and poured the gravy over the mealballs. Unfortunately we didn’t eat for about 4 hours and the gravy had time to soak into the meatball mixture. I heated them up, but they were quick to fall apart.

    Still the overall flavor was great! I really enjoyed this recipe, a few other tried a meatball and they complemented the taste as well (they were eating ham). I did notice a strong, salty flavor and the only thing I could knock it off to was the tamari. Yet when I ate a few meatballs dry, I couldn’t taste the sodium, only after the gravy was over them did I notice this. Eating the gravy by itself I didn’t notice this taste as well. Thanks again for another great recipe Julie!