Swedish Meatball Sub
You don’t have to go to IKEA to enjoy your favourite meatballs anymore…
Done in 45 minutes
Serves 4
Ingredients
for meatballs
300gbeef mince
200gpork mince
50gpanko
1 tbspflat leaf parsley, finely chopped
1/2 tspallspice
1 tspgarlic powder
1/2 tspwhite pepper
1 tspsalt
1small onion, blended
1egg
for the sauce
5 tbspunsalted butter
3 tbspflour
500mlbeef stock
150mldouble cream
1 tspworcestershire sauce
Salt and pepper, to taste
1 tbspflat leaf parsley, finely chopped (optional)
to serve
4sub rolls
1/2 jarlingonberry jam (or cranberry sauce)
1cucumber, thinly sliced
1 tbsp dill, roughly chopped
1lemon, juiced
100mlcider vinegar
100mlwarm water
Pinchsalt and sugar
Moist meatballs, creamy sauce, lingonberry jam, and dill pickles take this sandwich to the next level.
Method
Preheat the oven to 200 C. For the pickles, combine thinly sliced cucumber with lemon juice, vinegar, warm water, salt, sugar, and dill. Set aside.
Add all meatball ingredients to a bowl, and mix until just combined. Refrigerate for 30 minutes.
Shape into meatballs, then brown in a pan with a splash of olive oil over medium/high heat. Once browned all over, transfer to a baking tray and finish in the oven for 10 minutes.
To the same pan, add the butter. Once melted, add flour and whisk until incorporated. Cook for 1-2 minutes, then slowly start streaming in the beef stock. Scrape everything up from the bottom of the pan.
Finish with cream, salt, pepper, and parsley. Add the meatballs in, coat in sauce, and turn off the heat.
Toast your sub rolls, then assemble your sandwich! Start with a good layer of lingonberry jam on the bottom, then as many meatballs as you can fit, followed by extra sauce, pickles, and any leftover herbs. Enjoy!
