Swedish Meatball Sandwich recipe – Köttbullemacka
Servings: 2 people
Calories: 318kcal
A Swedish Meatball Sandwich is hands-down the best way to enjoy any leftover Swedish meatballs. Juicy meatballs are paired with a vibrant Swedish beetroot salad on an open sandwich for a quick and healthy meal. This classic Swedish recipe is a twist on an Italian meatball sub. While less traditional, you can make a Swedish meatball sub instead of a sandwich using the same ingredients. There are lots of ways to make a köttbullemacka, but a few ingredients non negotiable.
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Ingredients
- 12 Swedish meatballs -You can use homemade meatballs or store-bought. IKEA sells ‘authentic’ Swedish meatballs frozen. They should be cooked first and can be served hot, chilled or at room temperature. If using a large slice of bread or a baguette you may need a few extra meatballs.
- 1 Cup Beetroot Salad -Choose between store-bought or homemade beetroot salad.
- 2 Slices Bread -Use your favorite bread, lightly toasting if necessary.
Optional
- Butter -A thin layer of butter helps to prevent the bread from getting soggy, depending on which bread you choose.
To Garnish
- Pea shoots, finely chopped chives, or parsley.
Instructions
- Prepare your meatballs. If you use leftover meatballs, you can use them cold or at room temperature. If you use store-bought or frozen meatballs, you will need to cook them first until piping hot. You can make your sandwich using the hot meatballs or allow them to cool first.
- Place the slice of bread on a plate and add a light layer of butter if using.
- Carefully heap some beet salad on the sandwich and balance the meatballs on top. You can, if you prefer, use meatball halves. Garnish if you wish using a little fresh parsley, some finely chopped chives or some fresh pea shoots.
Notes
Tips for choose which bread to use:
- Wholegrain rye bread is a traditional bread in Sweden, sometimes called ‘kavring’. Its distinct flavor is difficult to describe, but it holds up well without getting soggy.
- White bread is okay, though I suggest lightly toasting it as it can quickly soften and fall apart. If you have bread that is a few days old, this is a great way to use it up! Because it’s an open sandwich, you will likely use a knife and fork anyway, but who likes soggy bread?
- Thickly sliced bread, like white rye rounds. Called ‘Rågkusar’ in Sweden, they are thick yet soft and hold up well for this sandwich. A thick slice of sourdough bread makes a delicious sandwich.
- Swedish hard bread, or ‘knäckebröd’, is useful as you don’t need to have fresh bread on hand. However, you will need to use your hands rather than a knife and fork, and it’s therefore a good idea to not pack to much onto each sandwich.
- Baguettes or a long French roll are easy to pick up at supermarkets and bakeries in Sweden, but you would be hard-pressed to find a soft hoagie roll. A meatball sub is useful if you want to make this sandwich ‘to go’, as you can use your hands to eat the sandwich.
Nutrition
Calories: 318kcal | Carbohydrates: 19g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 219mg | Potassium: 491mg | Fiber: 2g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
