A delightful twist on the classic Swedish meatballs, this recipe combines creamy sauce with tender meatballs and pasta for a comforting meal.
Cook the pasta in a pot of boiling salted water until al dente, then drain and set aside.
Adding a bit of oil to the boiling water can prevent the pasta from sticking.
In a saucepan, combine the condensed soup and milk, whisking until smooth.
Whisking continuously ensures a lump-free sauce.
Add the frozen meatballs to the sauce and cook over medium heat until heated through, stirring occasionally.
Stir gently to avoid breaking the meatballs.
Combine the cooked pasta with the sauce and meatballs, mixing gently to coat evenly.
Tossing the pasta in the sauce while still warm helps it absorb the flavors.
Serve the dish hot, garnished with fresh parsley.
Chop the parsley finely for a more even distribution.
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