Swedish Meatballs on Spaghetti Squash, the update — 7 Comments

  1. Oh my! My father, who passed away last year, was of Swedish origin and made meatballs from my grandmother’s recipe practically to the end. I have to say they don’t look a lot like yours — he used half pork and half beef. I also know he used allspice. As for the yogurt in the sauce…he would turn over in his grave, couldn’t stand the stuff! But I am still happy to see a post about Swedish meatballs…

  2. Thanks Heather, I’ll pass on the compliment to mon mari 😉

    Betty, I would use half pork but I don’t often find it. Sausage, yes, but not pure pork. Actually, pork, veal and beef would be my favorite, As to the yogurt…. The church ladies would have used cream or sour cream. (and I forgot the nutmeg – no allspice, either)

    Amy, I have to say I’m really liking the spaghetti squash LOL

    Pam, he does well ‘-))

    • Actually, my Dad didn’t like cream or sour cream in sauces, so he served them in a type of traditional brown gravy. Maybe he was off-base, but that’s the way he liked them — and so did we!