All Recipes

Swedish Meatballs

30 Mins
Hoagie Rolls
Made With
Hoagie Rolls


1 Pack Martin’s Hoagie Rolls

1 Pound Ground Beef

1/4 Cup Bread Crumbs made with Martin’s Hoagie Rolls

1 Tablespoon Parsley, chopped

1/4 Teaspoon Allspice, ground

¼ Teaspoon Nutmeg, ground

¼ Cup Onion, finely chopped

½ Teaspoon Garlic Powder

⅛ Teaspoon Pepper

½ Teaspoon Salt

1 Egg

1 Tablespoon Olive Oil

5 Tablespoons Butter

3 Tablespoons Flour

2 Cups Beef Broth

1 Cup Heavy Cream

1 Tablespoon Worcestershire sauce

1 Teaspoon Dijon Mustard

Salt and Pepper, to taste

1 Bag Wide Egg Noodles, prepared (optional)

1 Cucumber, Sliced (optional)

Serves: 5


Step 1: Make Breadcrumbs

Preheat oven to 350°F. In a food processor, add 1/2 a Martin’s Hoagie Roll. Pulse until it reaches a breadcrumb consistency. Spread breadcrumbs on baking sheet and toast in oven until golden brown, about 3-5 minutes. Set aside once toasted.

Step 2: Make Meatballs

In a medium sized bowl combine ground beef, prepared breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix thoroughly until well combined.

Step 3

Roll into 10-15 medium meatballs.

Step 4

In a large skillet heat olive oil and one tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Set aside.

Step 5

Add remaining butter and flour to skillet and whisk until it browns. Slowly whisk in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

Step 6

Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve on Martin’s Hoagie Rolls with a side of egg noodles.

Recipe adapted from: