Swedish Meatball Slider

Swedish Meatball Slider

I often like to throw in snazzy updates to food that could otherwise be described as "blah." Amber likes it when I cook food that is smaller in portion size, so I figured sliders were a great idea to combine A) something I could play around with and B) a bite-size meal. It also just so happens that sliders are extremely versatile. Eating just one is a meal in itself, or two suffices as a main course. Go crazy and use them as little hors d'oeurves? I mean, what DOESN'T complement a pretzel bun? Your guests will thank you. :) Top with parsley and/or bacon for extra flavor.

Ingredients:

For the caramelized onions

1 large onion, sliced

1 teaspoon butter

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon sugar (optional)

1 teaspoon balsamic vinegar (optional)

For the meatballs

2 slices fresh white bread

1/4 cup milk

3 tablespoons butter, divided

1/4 cup onion, grated

A pinch plus 1 teaspoon kosher salt

1 pound ground chuck

1 pound ground pork

2 large egg yolks

1/2 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg 

For the sauce

1/4 cup all-purpose flour

3 cups beef broth

1/4 cup heavy cream 

For the sandwiches

8 Pretzel Buns, split

1/4 cup caramelized onions

8 slices provolone cheese

Step 1 - Make the caramelized onions.

Over medium to medium high heat, add butter and oil in a medium pan and cook until butter is melted. Meanwhile, chop onion into 1/2 inch pedals. Add chopped onion to pan and stir to coat. Spread onions out in a single layer and allow to lightly brown, stirring occasionally (about 10 minutes). Make sure to scrape all the brown bits from the pan when stirring. Once onions are lightly browned, lower the heat medium low and add salt and sugar (if using). Cook for 30 minutes to 1 hour, stirring every few minutes to allow onions to develop a deep rich chocolate color. Once onions reached desired color, stir in the balsamic vinegar and remove from heat. Set aside to make meatballs.

Step 2 - Make the meatballs

Preheat oven to 400 degrees.

Shred bread by hand into a small bowl and mix in milk, set aside. Combine remaining ingredients for meatballs in a large bowl and add soaked bread. Form meat into balls with a 1 1/2 inch diameter.

Heat a large stainless steel skillet under medium high heat. Add butter and oil to pan and allow to melt. Add meatballs one at a time to skillet and brown on all sides (about 3 to 4 minutes per side). After they are browned, place meatballs on a cookie sheet lined with aluminum foil and cook in oven for another 10-15 minutes until the internal temperature reaches 165 degrees. Remove from oven and allow to cool.

Step 3 - Make the sauce

Drain all but 1 tablespoon of fat from skillet you used to brown the meatballs and place over medium high heat. Whisk in flour and cook for about 2 minutes, to cook out the flour taste. Vigorously whisk in beef broth and allow to thicken. Whisk in cream and allow to cook another 3 minutes.

 

Step 4 - Assemble sliders

Take a pretzel bun and layer in this way: bottom half of bun, meatball, sauce, cheese, caramelized onions, top half of bun.

Serve and enjoy!