Meatballs: Swedish Meatballs (Svenska Kottbullar)

Jan 16, 2012 I only made the meatballs from this recipe, not the gravy. I also used groung turkey rather than beef & pork. That said, it's the spices that really make this recipe. I was afraid the meatballs would taste "odd" using spices usully reserved for baked goods, but it's actually really good. After baking the meatballs, I put them in a covered casserole with a can of cream of chicken & a can of cream of mushroom soup with some milk to make a gravy. I baked them for about 40 minutes & then served over egg noodles. Yum!

—Jennifer 

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Meatballs: Swedish Meatballs (Svenska Kottbullar)

Jan 26, 2013 I was really excited about trying this recipe, but the end result was not what I expected. The meatball itself turns out great, as does the gravy, but it's the flavor that I don't care for. If I were to take out the ginger, allspice and nutmeg I would have loved this recipe, but with those spices it just has a very odd flavor in my opinion.

—Aisley 

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