Sure, why not! Who you gonna impress? Make it as though you want to please yourself!

Prepare or add whatever sauce you want and call it a day. Both straight out of the bottle BBQ sauce or pasta sauce (with pasta) are very good and quick with frozen meatballs. Or make it Asian with teriyaki or soy or sesame oil flavorings or a spicy hot sauce or whatever.

We like frozen meatballs (the kind from better stores with limited crud in them) and use them a variety of ways. They're convenient.

As stated above use whatever you want but part of using those spices is that they inner act with the juices of the meatballs and slightly change the flavor which just adding to the sauce would not do.

I like to use 1 can cream of mushroom soup and 1 can of cream of celery soup with a half can of water.

You can have a great sauce, and still have boring balls sometimes with the frozen ones.

You can treat them a bit more traditionally by simmering them in beef stock that has been seasoned, and then finishing it off with cream/sour cream. Simmering them for a while gives the balls a chance to suck up some of the flavors before the dairy. Dairy does not stand up to the longer simmering.

A crockpot is great for this too.

It's not quite the same as from scratch homemade, but it's still pretty good. I grew up with homemade every christmas. Mom would brown off a big batch of balls, then let them just crockpot on low in their broth while she did other stuff. Around time when the buffet was ready to go, she would split off some of it to thicken separately- sis hated it with the dairy in it. Then finish the rest with dairy for the rest of us who liked it like that.

kathy, I have a can of cream of mushroom soup in the cupboard and that was my plan until I read an actual recipe for Swedish Meatballs. ha

I probably have had this dish maybe once in my life, not sure why all of a sudden it sounds so good to me. I'd cook noodles to go with it.

I think kathy's cream of soup option is a viable one. Though lol, my brother would have picked off every mushroom bit from the meatballs when we were kids. He hated mushrooms, and yes, would pick it all off when mom did pork chops with canned creamed soups. That's yum.

Do try out canned mushroom. Add in some beefy liquids and the traditional seasonings and see if you like.. or needs adjustment. Cooking sauce isn't so dependent on dairy additions or not that way.

Frozen meatballs tend to have an Italian type flavoring to them. You could simmer them in beef bouillon and onion and mushrooms and when it simmers down add some room temp sour cream. That is more of a stroganoff but delicious on pasta.

I always keep a bag of frozen all beef meatballs in the freezer. I use them all sorts of ways including many mentioned above. I avoid the Italian seasoned ones for that reason.

But in my opinion what makes a Swedish meatball authentic is the mix of beef and pork along with allspice and nutmeg. Without that they are just meatballs in a sour cream gravy.

I make my own porcupine meatballs and when I brown the meatballs I toss in fresh mushrooms too. Makes a tasty gravy!

Actually when I make these meatballs I just flatten them and fry on 2 sides, then add rest of stuff. I hate trying to brown them on all sides!!!