I made this for the first time tonight it was awful the meatballs fell apart in the skillet. I was able to save some from crumbling, I removed the meat from skillet there was lots of crumbs on the bottom of the skillet. I use 1/4 cup white wine to loosen the crumbs and make it a Carmel color. Cooked the mushrooms and made the sauce, when I added what was left of my meatballs to the sauce. I folded in the sour cream, parsley and jam the rest of the meatballs fell apart making it look like cat food.
From EatingWell: March/April 2012
These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce. Serve over a brown rice pilaf spiked with almonds and currants or whole-wheat egg noodles.
11 Reviews for Swedish Meatballs
My husband loves meatballs, and I thought this sounded good. It was delicious and we both loved it. I liked the combination of turkey and pork. However, I have no idea how the picture represents the actual results. The sauce is actually a light tan when the recipe is made as written, not a heavy cream as pictured. Also, I agree with the other reviews - make more of a roux with the mushrooms (or add cornstarch). It needed to be a little thicker to work well with pasta. Next time I will add some thickener while cooking. I served with a spinach salad and it was delicious! This will be a go-to recipe.
There is a simple solution to this recipes problem sauce. Put the flour in with the mushrooms toward the end of their sauté. After the mushrooms are done, scrape up any browned flour from the skillet and mix in. Add the meatballs. Why Eating Well didn't write the recipe this way, I have no idea. Not browning the flour is a rookie mistake. This produces a more flavorful and better looking sauce.
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.
This recipe was SO delicious and easy and healthy!! Even the kids loved it! (and they are crazy picky) I didn't change anything, except I doubled the meat balls for the same amount of sauce and it was perfect. The sauce was perfect, very tasty and just like a rich creamy sauce. I used 5% fat sour cream. Thanks so much! I'm recommending it on facebook! :)