Swedish Meatball Sliders
“These delicious Swedish meatball sliders are so easy to make that come with a creamy sauce and garlicky buns; they’re great as a snack and party food.”
These Swedish meatball sliders are so tasty, combined with the rich gravy and garlicky buns, they are really a hit as a snack for family and friends and also good while enjoying your favorite show.
Actually, these meatballs are good on their own or make it as a full meal or snack. You can save some gravy and add it to pasta, or serve it with rice. You can do multiple dishes on these meatballs, you just have to be creative.
How to make these Swedish meatball sliders
You need to cook the onions first, this will make it easy to incorporate in the meatballs and release its natural essence in the meatballs. I also cooked the spices into the onion but you can just put it in the mixture when making the meatballs.
Then mix all the meatball ingredients into a large bowl and form a ball using the palm of your hand. The size of the meatballs depends on the size of your buns, but they should come out at least 1 – 1 ½ inches of balls.
Fry the meatballs, until all sides are seared. Do not discard any oil/ juices in the pan, this is where the flavor is.
Using the same pan, add the butter! Whisk in flour until it dissolves, pour in the broth (or stock) and the rest of the ingredients, mixing the sauce well to combine all of the flavors together.
Cut the buns in half and brush with garlic butter mixture and bake until golden brown.
Place the meatballs into half of the buns and add some more gravy. Sprinkle with parsley and put a generous amount of cheese then bake until the cheese melted.
Put the other half of the buns and secure with a toothpick. Serve it and enjoy!
Some tips in making the Swedish meatball sliders
I used a mixture of minced beef and pork in this recipe, blending the meat will give a fusion of flavor in the meatballs. But you can use just either beef or pork as you desired.
The breadcrumbs keep the meatballs juicy and keeping them moist while cooking. Since I do not have readymade breadcrumbs, I popped some bread into my pre-heated oven and turned it off and leave the bread there for a couple of minutes to dry out, then crushed it. Wholla, I made homemade breadcrumbs.
If you want your meatballs to be lower in carbs, use almond meal to replace the breadcrumbs. Also, use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring over low heat until sauce has thickened.
Garlic is not usually found in Swedish meatballs, but I prefer to have it included in my meatballs. If you don’t want to include it, omit it.
Serve these Swedish meatball sliders in your next snack or family parties, and let me know how it goes! Happy tummy!
Watch on YouTube: Cheesy Swedish Meatball Sliders
Swedish Meatball Sliders Recipe
Equipment
- Mixing Bowl
- Measuring spoons and cups
- Cooking pan & wooden spoon
- Oven
- Toothpicks
Ingredients
Meatballs:
- 400 grams minced pork
- 400 grams minced beef
- 2 tablespoons sour cream
- 1 cup breadcrumbs
- 1 large egg
- 1 medium onion, diced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon all spice
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
Meatball Sauce:
- 3 tablespoons (42.9g) butter
- 3 tablespoons all-purpose flour
- 500 ml chicken stock/ broth
- 2 tablespoons Worcestershire sauce or Oyster sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup sour cream
- 2 tablespoons chives
Buns:
- 12 pieces (or more) buns
- 3 tablespoons butter, melted
- 5 cloves garlic, minced
- 2 tablespoons freshly chopped parsley
- 200 grams (or more) cheddar cheese
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, salt, pepper, nutmeg and allspice. Cook while stirring frequently until translucent, about 2-3 minutes.
- Add in garlic, and cook for another minute or two, until garlic is fragrant. Remove from heat and set aside to cool.
- In a large bowl, combine minced beef, minced pork, sour cream, breadcrumbs, cooked onion with spices and egg. Using a wooden spoon or clean hands, mix until well combined. Roll the mixture into 1 ½ inch meatballs, forming about 12-15 meatballs.
- Fry meatballs in the 1 tablespoon olive oil until nicely browned on all sides. Remove from the pan and set aside.
- In the same pan, melt butter and whisk in flour until lightly browned. Gradually add chicken stock, whisking constantly until slightly thickened. Season with Worcestershire sauce, salt, and pepper. Stir in the sour cream and chives. Mix until well incorporated.
- Bring to a simmer for 5 minutes, then return the meatballs and turn to low heat. Cook for 15-20 minutes or so, turning and basting the meatballs from time to time.
- Cut your slider buns in half and place in a baking pan lined with baking/parchment paper. Brush each side with garlic/parsley butter.
- Bake in a pre-heated 400 °F/ 200 °C oven, for 4-5 minutes, or until tops of buns a just a bit crisp or until brown. Be careful not to burn rolls.
- Pop a meatball on each bottom bun half and spoon over a little sauce. Sprinkle with chopped parsley and top with shredded cheddar cheese. Grill until just cheese is melted.
- Top with the top bun halves and pin with a toothpick.
- Serve with the remaining meatball sauce and enjoy!
Video
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