Ingredients
16
16 servings
- •1 lb ground beef
- •1 lb ground pork
- •2 large eggs
- •½ cup panko breadcrumbs
- •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, finely minced
- •½ cup fresh parsley, divided
- •1 tablespoon olive oil
- •16 slider buns
- •½ cup cranberry sauce
- •1 tablespoon unsalted butter
- •3 cups baby bella mushroom, (option to use frozen mushrooms)
- •1 tablespoon all purpose flour
- •1 ½ cups Swanson® Beef Stock, (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
Instructions
- 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.
- Roll the ground meat mixture into 2½-inch-wide meatballs. You should have 16–18 meatballs total.
- 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.
- 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.
- 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.
- Add the meatballs, turning to coat in the sauce. Continue cooking for 2–3 minutes, until the sauce thickens.
- 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.
- Serve warm.
- Enjoy!
Nutritional Facts
Per 16 servings
- Calories: 355
- Carbohydrate: 29g
- Fat: 16g
- Fiber: 9g
- Protein: 20g
- Sugar: 6g
Related Recipes
Instant Pot® Swedish Meatballs
Healthier Swedish Meatballs
Grandma's Swedish Meatballs and Gravy
Swedish Meatballs (Svenska Kottbullar)
Swedish Meatballs with Creamy Dill Sauce
Veggie Burger Sliders
Slow Cooker Ground Beef Stew
Chef John's Swedish Meatballs
Meatless Meatball Sliders
Mum's Swedish Meatballs
Swedish Meatballs (From a Swede!)
