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Swedish Meatball Sliders

Say hej to these scrumptious Swedish Meatball Sliders that'll transport your taste buds straight to Scandinavia! With tender meatballs smothered in a creamy gravy, nestled between fluffy buns, you'll be reaching for seconds in no time.

74% would make again

Under 30 minutes

Swedish Meatball Sliders

Under 30 minutes


for 16 sliders


  • 1 lb ground beef (425 g)
  • 1 lb ground pork (425 g)
  • 2 large eggs
  • ½ cup panko breadcrumbs (55 g)
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 2 ½ teaspoons kosher salt
  • 2 ½ teaspoons freshly ground black pepper
  • 3 teaspoons garlic powder
  • ⅓ cup yellow onion (50 g), finely minced
  • 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 mushroom (225 g), (option to use frozen mushrooms)
  • 1 tablespoon all purpose flour
  • 1 ½ cups Swanson® Beef Stock (360 mL), (option to use Vegetable or Chicken Stock)
  • 1 can Campbell's® Cream of Mushroom Soup
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice

Nutrition Info

  • Calories 327
  • Fat 15g
  • Carbs 26g
  • Fiber 1g
  • Sugar 5g
  • Protein 20g

Estimated values based on one serving size.

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  1. Make the sliders: In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and ¼ cup (10 g) parsley and mix until fully combined.
  2. Roll the ground meat mixture into 2½-inch-wide meatballs. You should have 16–18 meatballs total.
  3. In a large skillet, heat the olive oil over medium heat. Working in batches, cook the meatballs until browned on all sides and cooked through, about 2 minutes per side. Transfer the meatballs to a plate as they finish cooking and set aside.
  4. Make the mushroom sauce: Wipe out any excess oil from the skillet, then return to medium-low heat. Add the butter. Once melted, add the mushrooms and cook until softened and crispy, about 5 minutes.
  5. Add the flour and cook, stirring, until light beige in color, 1–2 minutes. Whisk in the Swanson® Beef Stock and Campbell's® Cream of Mushroom Soup until smooth. Stir in the salt, pepper, nutmeg, and allspice.
  6. Add the meatballs, turning to coat in the sauce. Continue cooking for 2–3 minutes, until the sauce thickens.
  7. Assemble the sliders: Dollop about 1½ teaspoons of cranberry sauce onto the bottom half of each slider bun, then scoop a meatball and a tablespoon of mushroom sauce on top. Garnish with the remaining ¼ cup parsley. Place the top halves of the slider buns on top and secure each slider with a toothpick.
  8. Serve warm.
  9. Enjoy!
Swedish Meatball Sliders