I am very lenient, there's a ton of things that are non-traditional about his recipe. He's missing the onions, the mustard, the cream, and the ground beef. He's also using milk and gelatin, and worcestershire sauce.

I'll even forgive the marmite which is about as un-Swedish as you can get, because he's right about its purpose. I mean, no-one is batting an eye at adding soy sauce, but that's also available in Sweden, unlike marmite.

All of these changes are fine, he's still in the territory of "Swedish meatballs" despite having deviated quite far.

But adding garlic makes it a completely different dish. It is now garlic meatballs or Italian meatballs or whatever. We're in the territory of Southern Europe now, not Sweden.

The size of the things also moves them from meatballs to frikadeller. That's Denmark, not Sweden.

So he's made Italian-Danish garlic frikadeller. Great. I'm sure they're super tasty. But they're not Swedish meatballs.