Cheesy Swedish Meatball Sub Sandwich
Tender & delicious Swedish meatballs, rich gravy, and cheese piled up on a sub bun to create the most amazing and unique meatball sub!
Delicious Swedish Meatballs Recipe with Creamy Gravy
4
servings20
minutes45
minutesIngredients
- Meatballs
1/2 lb Ground beef
1/2 lb Ground pork
2/3 cup Yellow onion, grated
1/4 cup Plain breadcrumbs
2 Tablespoons Fresh parsley, chopped
2 cloves Garlic, minced
1/2 teaspoon Ground nutmeg
1/4 teaspoon Allspice
1 teaspoon Onion powder
1 teaspoon Garlic Powder
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper
1 Egg
Vegetable oil
- Gravy
4 Tablespoons Butter
1/2 lb White mushrooms, sliced
1/2 teaspoon Kosher salt
3 Tablespoons All-purpose flour
2 cups Beef stock
1 cup Heavy cream
2 teaspoons Soy sauce (or Worcestershire sauce)
1 teaspoon Dijon mustard
1/2 teaspoon Ground nutmeg
- The Sandwich
Meatballs
Mushroom gravy
Gruyere cheese, sliced or shredded
Red onion, very thinly sliced
Large sub buns or hoagie rolls
Directions
- Meatballs
- In a large bowl, combine all meatball ingredients. Mix thoroughly until everything is fully incorporated. Cover with plastic wrap and refrigerate for 30 minutes.
- Roll and form the meat, shaping it into small balls that are around 1 1/4 inch in diameter (or larger/smaller, depending on the size of sub bun you will be using).
- Heat some cooking oil in a large skillet – enough oil to coat the bottom. Start browning the meatballs in the skillet, turning them every 1-2 minutes. A light crust should form on most sides of each meatball. Do this step in batches so the pan isn’t over-crowded.
- When all meatballs are browned, set them aside until needed.
- Give the skillet a wipe with paper towels to remove any large bits that were left behind by the meatballs. Then melt 4 Tablespoons of butter over medium heat. Add in the mushrooms, along with the Kosher salt. Saute the mushrooms until tender, and most of the liquid has been cooked out of them and evaporated.
- Whisk in the flour and cook for a full minute. Begin gradually stirring in the beef stock – adding a little at a time an stirring constantly. Then do the same with the heavy cream.
- Stir in the soy sauce, 1/2 teaspoon nutmeg, and Dijon mustard. Reduce heat to low and simmer until the gravy begins to thicken (5-10 minutes).
- Carefully add the meatballs back into the pan, making sure they are coated in gravy. Cover the pan and simmer on low for about 15 minutes, or until the internal temperature of the meatballs reaches at least 160 degrees Fahrenheit.
- The Sandwich
- Slice open the sub bun, taking care not to cut all the way through. Keeping the “hinge” side intact is ideal for a meatball sub.
- Lay down a light layer of the Gruyere cheese. Then set down as many meatballs as will fit, side-by-side. Spoon some of the gravy over top of the meatballs, ensuring that some of the mushrooms are present.
- Add some of the sliced red onion. Then cover everything in another layer of cheese.
- Place the sandwich on a sheet pan, and broil for 1-2 minutes to melt the cheese and lightly toast the bread. Pay close attention while broiling, because it does not take very long!
