Just made the Swedish meatballs from the current Cook's Illustrated. Notwithstanding their crazy chicken soup recipe, the meatballs were really fab. I did sub light cream instead of heavy, but followed all else and served them over egg noodles, and the whole family enjoyed. Also- I had them on the table in under an hour, which is a pretty exciting accomplishment. So, if you were reluctant, have no fear! Just don't make them every week, with all that cream!