Swedish Meatballs are kind of like Tamales. You ask how to make them and the answer is often "whatever you want" in them. There are all kinds of recipes. But I want a classic.

This is the simplest recipe I've ever found for this. Yes, you have to cook it. But that's why you came here in the first place, isn't it?

Swedish Meatballs

Meatballs (from recipe below, OR Homestyle frozen meatballs if you must)

Sauce (from recipe below)

Cooked Noodles - 1/3 of a 12 oz package of egg noodles, cooked, and hot

Meatballs

• 1 lb ground beef
• 1 egg
• 10 crushed crackers OR 1/3 cup oatmeal
• 1/2 tsp parsley flakes
• 1/4 tsp onion powder, or 1 tsp chopped dried onion
• sprinkle of salt
• OPTIONAL - sprinkle of seasoning salt (We use Redmond Real Salt Seasoning Salt, and it ONLY takes a sprinkle)

Mix together, shape into meatballs. Bake in 400 degree oven, 20 to 30 minutes, depending on the size of your meatballs.

Meawhile, back at the stovetop...

Sauce

• 2 cups milk
• 4 tbsp butter
• 4 tbsp flour (this can change, depending on the type and brand of flour)
• 1 large pinch parsley flakes
• Salt to taste

Put butter into a saucepan, melt. Remove from heat, add flour and stir it in well. Use a whisk and stir in the milk. Return to heat, and stir slowly, keeping the bottom of the pan constantly scraped. Cook until thickened and just bubbling while stirring. Remove from heat.

Add the cooked meatballs. DO NOT return it to the heat, it will just burn and be the worst Swedish Meatballs you've ever had.

NOTE: This is a classic recipe, the flavor is very smooth, almost but not quite sweet due to the milk. If you like a more savory sauce, you may use half beef broth instead of milk, or even water plus a little more seasoning salt. You may also add mushrooms if you like them. If you react to cooked milk proteins (they can cause indigestion in some people), then substitute ALL beef broth or water and just serve it with a butter gravy (yeah, that's a thing).