By: EatingWell User
Good, but needs some tweaking!!!
I have made Swedish meatballs for years, but I actually used the old Mirro-Matic Pressure cooker recipe (same as my mother did in the 50's and 60's), and it was a clearer gravy, which I know isn't really Swedish!!! I liked this recipe a lot, and made it exactly as written, but thought the flour in the chicken broth tasted raw. I am used to cooking flour a little in roux's to get rid of the raw flour taste. I wonder if it would be better thickened with a little cornstarch??? A couple of TBSP's of cornstarch can not be worse than all that flour can it? I also think the meat mixture needed a little more salt. Flavor was great, my guests liked it, I am just pickier!!! Great recipe though. I didn't have seedless raspberry jam as recommended, and used what I had with seeds, and it made no noticeable difference! Will probably make again with changes to the thickening agent!!! I served it with the brown rice pilaf and sugar snaps and peas with a lemon butter glaze. (not healthy, I know)!!! Just use lemon juice on the veggies, compliments the sweetness in the dish and rice.
Pros: Great all around, but....
Cons: Meatballs needed more salt/seasoning