Pour milk into breadcrumbs – they will bloat immediately – and add it to the mixture right away. It is not necessary to use all the breadcrumbs – the half maybe just be enough as well. Also, you don’t need eggs in this recipe.

Mix the ground beef thoroughly with salt, chopped parsley and other spices to your taste (black pepper, for example).

After that, roll the meatballs with your hands wet. Don’t make them too big – it is better to make them twice as big as a grape or the same size as that of a ping-pong ball (some magazines like to describe Swedish meatballs this way). But remember that the smaller the meatballs are, the easier it will be for children to eat them.

Then, use a frying pan to fry the meatballs on both sides until they get a brownish crust. If you are cooking for adults, it won’t harm to make the crust harder, which means to fry the meatballs longer.

While the meatballs are receiving the brownish crust, make sure you prepare a pot. Put a spoonful of flour into it and fry the flour till it gets creamy and has a nut smell – then pour hot broth or water into it and bring the mixture to a boil. You can also add some cream or mix water with milk (fifty-fifty).

Then, put the meatballs into the gravy that you have in the pot and let them stew for 15-20 minutes.

And finally, we come to the point when it is necessary to know how to make Swedish meatballs actually look Swedish: serve them with sweet and sour cranberry or cowberry sauce and season it with chopped parsley.