Swedish Meatball Sandwich

I had pulled out some ground beef for homemade burgers for lunch yesterday and was thinking about what I was going to do this week for sandwiches. I looked at the beef and thought, “I should leave half of this aside to make meatballs for a meatball sandwich.” As I thought about the meatball idea more, I was struck with another thought, “I haven’t made Swedish meatballs for the blog yet, this would be a great way to do it…oh and find a cool Swedish bread idea for it too.”

The sandwich evolved in the last 24 hours to a simple meatball sandwich to Swedish Meatballs with boiled potato, mashed fresh berries and homemade Dinkelbröd, or Swedish style spelt bread. It turned out hearty and delicious! I’ll definitely be baking the bread again and making these meatballs regularly! Enjoy!!

Swedish Meatball Sandwich

For the Swedish Meatballs:

200g/7 oz ground beef

100g/4 oz sausage meat (I used a hot Italian pork sausage)

1/4 cup dry whole wheat breadcrumbs

2 Tbsp heavy cream

1 large egg

1 tsp ground fennel seeds

1 tsp salt

   In a small bowl, combine, the breadcrumbs and cream until smooth. Set aside.

   In a medium bowl, combine the ground beef, sausage meat, egg, breadcrumb mixture, fennel seeds and salt. Lightly moisten a large plate with a bit of water. Form the meatball mixture into rough 1 Tbsp portioned meatballs. Place on the plate.

   Preheat a large pan over medium heat. Add 1 Tbsp, each, oil and butter. When the butter has melted and stops bubbling, add a dozen or so meatballs. Fry on each side for 2-3 minutes. After 7-8 minutes the meatballs should be well browned and cooked through.

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Repeat with the remaining meatballs. Drain on paper towels.

For the Raspberry Cream Sauce:

1/2 cup chicken stock

1/4 cup cream

1/4 cup fresh raspberries

1/2 tsp black pepper

1/2 tsp salt

1 tsp corn starch + 1 Tbsp chicken stock

   After frying the meatballs, add the chicken stock and cream. Stir together, scraping the bottom of the pan to incorporate the flavours left behind from the meatballs. Add the raspberries, salt and black pepper, coarsely mashing the berries with a spoon and stir into the sauce.

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Add the corn starch mixture and stir in. When the sauce returns to a simmer and begins to thicken, return the cooked meatballs to the sauce. Simmer for a further 5-7 minutes, folding the sauce gently over the meatballs. Set aside and keep warm.

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To assemble the sandwich:

Prepared Swedish Meatballs in Raspberry Cream Sauce

4 medium potatoes, thickly sliced and boiled until tender (about 10 minutes)

1 cup fresh raspberries

2 tsp black pepper

4 submarine roll sized Dinkelbröd (or any whole wheat submarine rolls about 15cm/6″ long)

   Split the buns in half. Mash about 2 Tbsp of raspberries on each cut half of bread. Sprinkle with a bit of black pepper over the berries. Layer some cooked potato slices on on side of the sandwich. Lay a half dozen or so meatballs on the potatoes and spoon a bit of sauce over them. Top with the other half of the bread. Serves 4-8 depending on how hungry everyone is.

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And once assembled with both sides of the bread, it’s not a delicate thing to eat. Mashed berries, gravy, meatballs and potatoes make for a precarious assembly….

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