Swedish Meatball Sub with Creamy Gravy and Lingonberry

1.Prepare the Meatballs: In a small bowl, combine the panko breadcrumbs and milk; let sit for 5 minutes until the breadcrumbs are softened. In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, sautéed onion, egg, allspice, nutmeg, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix.

2.Form and Cook the Meatballs: Roll the mixture into small, uniform meatballs (about 3 cm in diameter). Melt 2 tablespoons of butter in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally, until they are sealed and browned on all sides. They do not need to be cooked through yet. Remove the meatballs and set aside, leaving the fat and browned bits in the skillet.

3.Make the Gravy: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, whisk in the flour to create a smooth roux. Cook the roux for 1-2 minutes, stirring constantly.

4.Finish the Gravy: Gradually whisk in the beef stock until the gravy is smooth and lump-free. Bring the mixture to a simmer, then stir in the heavy cream, soy sauce, and Dijon mustard. Season with salt and pepper to taste.

5.Simmer and Thicken: Return the browned meatballs to the gravy. Cover and simmer gently for 10-15 minutes, or until the meatballs are cooked through and the gravy has thickened to a rich, coating consistency.

6.Assemble the Sandwiches: Preheat your oven or toaster oven to 180°C. Lightly toast the split rolls for 2-3 minutes until warm and slightly crispy. Spread 1 tablespoon of Lingonberry jam evenly on the bottom half of each roll.

7.Fill and Serve: Spoon a generous amount of the creamy meatballs and gravy onto the bottom roll. Top with the sliced pickled cucumbers and a sprinkle of fresh parsley or dill. Place the top half of the roll on the sandwich and serve immediately.