Swedish Meatball Sandwich

Don’t know what it is about these addictive, little pieces of heaven, but like most folks, you can’t stop at eating just one. The texture is like meatloaf and the spices make it so flavorful. Then add silky gravy on top and throw in the towel. So good it makes any grown man’s knees buckle.

The Swedish meatball recipe is perfect for potluck or serve as appetizers. I can easily eat a dozen, but it’s also delicious over egg noodles or stuffed in between bread. Any leftovers can be frozen. However, I’m not shy to admit that this is never a problem at my home.

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makes 52 small meatballs (17 appetizer sandwiches or 8 large subs)

3 pieces of fresh white bread
1 cup of whole milk
2 Tbsp. butter (divided)
(onion mixture)
1 small onion – finely chopped (about ½ cup)
3-4 garlic cloves – minced (about 1 Tbsp.)
½ tsp. all spice
¼ tsp. fresh grated nutmeg (substitute for ground)
¼ tsp. grated fresh ginger
1 ¼ tsp. Thai chilli powder (optional)
1 ¼ tsp. kosher salt
1 tsp. black pepper
1 lb. ground pork
1 lb. ground beef (chuck)
3 egg yolks
3 cups chicken stock (substitute with beef stock)
3 Tbsp. all-purpose flour (divided)
3 Tbsp. butter (divided)
3 egg yolks
(sandwich part – optional only if you want to make sandwiches)
1 loaf french bread (cut on bias 1/2 inch thick, toasted)
½ fresh grated Parmigiano-Reggiano
½ fresh chopped parsely

1. white bread, milk
In a medium bowl, tear bread into small pieces. Add milk. Stir well so all pieces are saturated. Set aside.

2. onions, garlic, spices and 1 Tbsp. butter (onion mixture)
Melt butter in large sauce pan over medium heat. Add onions. Saute for 1 minute until soft – do not brown. Add garlic. Saute for 1 minute until fragrant – do not brown. Add spices. Saute for 30 seconds. Remove onion mixture and set aside. (Do not wash the pan. We will use it to make gravy in Step 5 below. This will also help build flavor.)

3. pork, beef and egg yolks
In a large bowl, combine pork, beef, egg yolks, onion mixture, and bread (squeeze excess milk out first). Mix well.

4. forming meatballs (1 Tbsp. butter for pan, 1/8 tsp. butter for hands)
Preheat oven to 425° F (218° C). Grease two large baking pans or roasting pans with a thin layer of butter. Then grease your hands with a pea size amount of butter to help the meatballs from sticking. To form meatball, pinch off about 1/4 cup of the meat mixture. Shape it into a large gumball-sized meatball (no larger than 1 1/2 inches in diameter). Place each meatball on the baking pan and make sure there’s 1/2 an inch of space between each one. After all meatballs are rolled, bake them for 10 minutes. Note that meatballs will not be fully cooked. We only want to sear the outside.

5. gravy and simmering meatballs
While meatballs are searing in the oven, melt 2 Tbsp. of butter on medium heat in a large sauce pan. As soon as butter foams, decrease heat to low. Sprinkle flour evenly over melted butter. Stir until lightly browned, about 1 to 2 minutes. Next, gradually add chicken stock. Whisk until it begins to thicken. Add meatballs to the pan and cover. Simmer for 25 minutes. With 52 meatballs, you’ll need to do this in two batches or you can refrigerate the remaining meatballs to eat later on in the week or freeze them.

6. final steps
When meatballs are done cooking, taste the gravy to see if it needs a little extra salt or pepper. Then check for consistency. Is the gravy thick enough for your taste? I always make a little extra roux on the side (1 Tbsp. butter and 1 Tbsp. flour) to thicken the gravy just a tad. If you’re making sandwiches, pour gravy on top of the meatballs and make yourself happy, happy. You’re done. Time to eat!

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