Swedish Meatball Sliders Recipe
These delicious Swedish meatball sliders are so easy to make that comes with a creamy sauce and garlicky buns; they’re great as snack and party food.
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!
