No eggs, please! These are not italian meatballs (more resistant and compact); these are soft and crumbly in the mouth just as they should be experienced! So simple to prepare even my culinary imapired daughters can make them. Since making them last Christmas, I've been asked several times to bring them to parties and make them for get-togethers. On a plate beside other party treats is perfect, but with added sauteed mushrooms, over noodles or rice, aside braised tomatoes and buttered fresh-from-the-oven bread is highly recommended!

These meat balls are great and easy to make. I needed some more spice for my taste. added 1/2 tsp black pepper 1/2 tsp white pepper 1/4 tsp ground allspice I just mixed that in after taking it out from the oven. That made it a xxxxx star.

The overall taste of this recipe was great. I know other reviews said no egg was needed but I believe it affected the texture of the meatball. I didn't use egg and followed the directions step by step (the meatballs held together well), but my family complained about the meatballs being on the soft side, even after being cooked on the stovetop and then baked. Next time I will add an egg and see if that makes a difference. Once again the taste was great. We put the dish on top of egg noodles. I will make it again for sure!

To the person that said you HAVE to have eggs for this to stick together, you do NOT. If you follow the recipe directions to let the milk sit in the bread crumb combination for a minute or two. I used a 12 oz can of evaporated milk in place of the half and half/cream because I didn't have any, and 2 cups beef soup base I made myself ( didn't have beef broth either). Because of using more liquids for more sauce, I used 4 TBS drippings and 4 TBS flour to accomodate the more liquids though I didn't comppletely double them. I had no problem with the flour mixing in with NO lumping issues at all ( I'm a pretty experience cook and mom of 5, as well as was a daycare provider, and used to cooking a lot and in bulk). I will use this over again, but maybe add onions to the sauce next time and perhaps fresh sliced mushrooms too.

I have never made swedish meatballs before tonight. I was surprised how simple and yet a perfect balance in taste. However, next time I am making more sauce. We ended up light on the sauce. I can't wait to make this one again!

We just finished dinner and I must say it was fabulous! I have tried many internet recipes for Swedish Meatballs (my husband's favorite meal--he's Swedish) and this was by far the best one ever! Great recipe, easy to follow and just superb! Thank you!!!

Followed the recipe with the FlavorsTouch of course and everyone LOVED them, this will be on the menu... About has been a party, dinner, and taste saver time and time again...!!!.... Booker T. Flavors Inc. Next time we will take and upload a photo before we serve them...

This was GREAT!! I doubled the recipe and my family loved it!!! I did make one little change, we like using ground beef and ground pork. I used 2 pounds of ground beef and 2 pounds of ground pork.

For the most part, the directions are fine. Being completely inexperienced, however, there were some things that would be helpful to know. So I'll say them here. I did not know that the flour should be slowly added to the drippings, and that water should be added as needed to keep it a liquid. I was supposed to get what I guess is called ""roux"" but instead I ended up with a very thick paste that would not blend with the cream and condensed beef broth - let alone bubble. I also did not (and still do not) know what part of the drippings are desired, the oily top layer, or the brownish-gray chunky bottom layer, or the homogeneous mix of the two. Had the heat to high to brown the meatballs at first, using an aluminum pan. Keep it low. Meatballs turned out pretty good, but the sauce was inedible. However, I trust that if it were performed properly it would have turned out great.

The whole family loved it. We'll be adding this one to our favorites. The meatballs had the perfect consistency & flavor. We like more gravy so next time I'll double the sauce ingredients.

This meatball recipe is the best I have ever tried. The meatballs are fluffy and tasty. I added a little sherry to the sauce and it was fabulous!

Not sure why the other viewer had a problem. You generally don't find egg in ground meat dishes in Sweden and Germany, and the soaked bread made this the perfect consistency. When properly mixed with soaked bread (or crumbs), the consistency is nice and gluey. Perfect for making the patties or balls. At any rate, the flavor is great. I added a smidge of brewed coffee to the gravy for a more authentic flavor. I would gladly make this again. Thanks!

I knew when I was shaping the meat into rounds, that there was definitely something missing from this recipe! It was the eggs or egg yolks. There was nothing to bind the meat and bread together. It was nearly impossible to get the meat to form. They were tasteless and horrible. I cannot believe this recipe passed the test kitchens and nobody realized that the eggs were missing. This recipe rated no stars.

My grand son Jonathan has a school project for Social studys. I was woried with other students may not be able to eat certian items. With it being handburger I thought this should be ok. It was a big hit at home for the trial batch and at school. We served it with egg noodles and brown gravy this made it traditionaley swish and since his paper was on Swedan that completed the assignment. With taking it to school on the bus I took it in 2 crock pots and it worked out fine. Thank You and good food Charlotte661

I am not a great fan of Swedish Meatballs, but I made it for my daughter's family tonight. I have never had anything like this. I would make it again many times. The taste is terrific.

These were delicious and quite easy to make. Definitely recommended.

My new daughter-in-law loves swedish meatballs and it is not something my family typically eats. This recipe was easy to follow and quick to make! Thank you!!