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Swedish Meatball Sandwich Recipe

Swedish · Main course · 50 min total

A hearty sandwich featuring tender Swedish meatballs smothered in creamy gravy, served on toasted bread with lingonberry jam and pickled cucumbers.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/2 cup milk
• 1 small onion, finely chopped
• 1 egg
• 1 tsp salt
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 8 slices rye or white bread
• 1/4 cup lingonberry jam
• 1/2 cup pickled cucumber slices

Instructions

1. In a bowl, mix breadcrumbs and milk; let stand 5 minutes. Add beef, pork, onion, egg, salt, allspice, and nutmeg; mix until combined. Shape into 16 small meatballs.
2. Melt 2 tbsp butter in a large skillet over medium heat. Cook meatballs in batches until browned on all sides and cooked through (about 10 minutes). Remove and set aside.
3. In the same skillet, melt remaining 1 tbsp butter. Whisk in flour and cook for 1 minute. Gradually whisk in beef broth and cream; bring to a simmer. Cook until thickened, about 3 minutes.
4. Return meatballs to the skillet; simmer in gravy for 5 minutes.
5. Toast bread slices. Spread lingonberry jam on 4 slices. Top with meatballs and gravy, then pickled cucumbers. Close with remaining bread slices. Serve immediately.

Tips

• For extra flavor, add 1 tbsp Worcestershire sauce to the gravy.
• Leftover meatballs and gravy can be refrigerated for up to 3 days.
• Substitute pork with ground veal if desired.

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