Swedish Meatball Sub

You don’t have to go to IKEA to enjoy your favourite meatballs anymore…

Done in 45 minutes

Serves 4



for meatballs

300gbeef mince

200gpork mince


1 tbspflat leaf parsley, finely chopped

1/2 tspallspice

1 tspgarlic powder

1/2 tspwhite pepper

1 tspsalt

1small onion, blended


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.


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!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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