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Swedish Meatball Subs

by Evelyn Liu

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
  • Cranberry jam, or lingonberry jam

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Preparation

  1. Thoroughly mix all the meatball ingredients, and shape them into golf ball-sized balls.
  2. 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.
  3. 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.)
  4. To make the cream sauce, dissolve a beef stock cube in 20 milliliters of water. Then add in cream, mustard, and Worcestershire sauce.
  5. Toss the meatballs in the sauce while it reduces to a thick and creamy sauce.
  6. Serve the meatballs in soft French sticks with sliced cucumber and lingonberry or cranberry jam.
  7. Enjoy!
 

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