Swedish Meatball Sub

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

Done in 45 minutes

Serves 4

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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!

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Spencer Lengsfield

Spencer Lengsfield

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