Swedish Meatball Sliders

Swedish Meatball Sliders


raw material

for 16 sliders

slider

  • 1 pound ground beef (425 g)
  • 1 pound ground pork (425 g)
  • 2 large eggs
  • ½ cup panko breadcrumbs (55 g)
  • 1 teaspoon allspice powder
  • 1 teaspoon nutmeg powder
  • 2½ teaspoons kosher salt
  • 2 ½ teaspoons freshly ground black pepper
  • 3 teaspoons garlic powder
  • ⅓ cup yellow onion (50 g), chopped
  • ½ cup fresh parsley (20 g), divided
  • 1 tablespoon olive oil
  • 16 slider buns
  • ½ cup cranberry sauce (120 g)

mushroom sauce

  • 1 tablespoon unsalted butter
  • 3 cups baby bella mushrooms (225g), (choose frozen mushrooms)
  • 1 tablespoon all-purpose flour
  • 1 ½ cups Swanson® Beef Broth (360 ml), (vegetable or chicken broth of choice)
  • 1 can Campbell’s® Cream of Mushroom Soup
  • ½ teaspoon kosher salt
  • ½ tsp freshly ground black pepper
  • ½ teaspoon nutmeg powder
  • ½ tsp allspice powder

Nutritional Information

View information

  • Calories 355
  • Fat 16g
  • Carbohydrates 30g
  • Fiber 1g
  • sugar 6g
  • 20g protein

An estimate based on a serving size.

Prepare

  1. To make the sliders: In a large bowl, combine ground beef, ground pork, eggs, breadcrumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and ¼ cup (10 g) parsley, stirring until well combined .
  2. Roll the ground meat mixture into 2.5-inch wide meatballs. You should have 16-18 meatballs in total.
  3. In a large frying pan, heat olive oil over medium heat. Working in batches, cook meatballs until browned and cooked through on all sides, about 2 minutes per side. Once the meatballs are cooked, place them on a plate and set aside.
  4. Make the mushroom sauce: Wipe off excess oil from pan and return to medium-low heat. Add butter. Once melted, add mushrooms and cook until soft and crisp, about 5 minutes.
  5. Add flour and cook, stirring until light beige, 1-2 minutes. Add Swanson® Beef Broth and Campbell’s® Cream of Mushroom Soup and blend until smooth. Add salt, pepper, nutmeg and allspice.
  6. Add meatballs and coat with sauce instead. Continue to cook for 2-3 minutes until the sauce thickens.
  7. Assemble the sliders: Pour about 1.5 teaspoons cranberry sauce over the bottom half of each slider loaf, then spoon a meatball and a tablespoon of mushroom sauce on top. Garnish with remaining ¼ cup parsley. Place the top half of the slider loaf on top and secure each slider with a toothpick.
  8. Serve hot.
  9. enjoy!
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