Swedish Meatball Subs
Take a trip to flavor town with these Swedish meatball subs! Juicy meatballs, smothered in a creamy gravy and piled high on a fresh sub roll, make for the ultimate comfort food. Don't forget the napkins–things are about to get messy in the best way possible.
Tasty Team
94% would make again
Ingredients
for 12 servings
Meatballs
- 6 oz beef mince (200 g)
- 6 oz pork mince (200 g)
- 1 egg
- 1 tablespoon dill, fine chopped
- 1 onion, finely diced
- ½ cup breadcrumb (50 g)
- 1 teaspoon salt
- 1 teaspoon pepper
Sauce
- ⅛ cup water (20 mL)
- 1 beef stock cube
- ⅞ cup double cream (200 mL)
- 2 teaspoons dijon mustard
- 2 teaspoons worcestershire sauce
To serve
- 3 soft french sticks
- 1 cucumber, thinly sliced
- 1 cup Cranberry jam (325 g), or lingonberry jam
Nutrition Info
- Calories 439
- Fat 16g
- Carbs 56g
- Fiber 2g
- Sugar 12g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Thoroughly mix all the meatball ingredients, and shape them into golf ball-sized balls.
- Over low to medium heat, fry all sides of the meatballs, until the meatballs are cooked through and the outsides are golden brown. It will take around 12-15 minutes.
- If you are making a large quantity for a party, make the meatballs in advance and reheat them in an oven for 10-15 minutes at 175°C. (When reheating, ensure the meatballs are piping hot throughout before serving.)
- To make the cream sauce, dissolve a beef stock cube in 20 milliliters of water. Then add in cream, mustard, and Worcestershire sauce.
- Toss the meatballs in the sauce while it reduces to a thick and creamy sauce.
- Serve the meatballs in soft French sticks with sliced cucumber and lingonberry or cranberry jam.
- Enjoy!
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