There’s nothing like putting a different country’s traditional dish between bread.

My BFF and I put our heads together not too long ago for some Swedish meatballs. Despite meatballing on the reg, I’d never done Swedish meatballs before. Well, naturally they were freaking delicious. Because Swedish meatballs are just damn delicious no matter how you look at it.

Now, I hate to steal an idea.

sliders recipe

Haha, that’s not true. Everyone that knows me realizes that when they have a stroke of food genius, I’m stealing the idea with gusto and putting it on my blog. As we’re happily eating our Swedish meatballs, my friend blurts out “You should turn these into sliders.”

And here we are. Idea: stolen. Delicious dinner.

This would also be a pretty easy dish to double for a crowd. The holidays are just around the corner, after all. Throw the sliders and gravy in a crock pot on warm, set out the fixin’s (I’m sure no one would pitch a fit if you also set out a couple strips of bacon for them) and let everyone build a gooey delicious slider. Be sure to provide ample napkins.

sliders recipe

Just look at all that yummy gravy spilling out!

Swedish Sliders
For the sliders
  • 2 tbsp olive oil
  • 1 pound ground elk
  • 1 pound ground hog
  • 1/4 cup panko
  • 2 eggs
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
For the Gravy
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 4 cups broth preferably beef
  • 3/2 cup sour cream
  • salt and pepper to taste
For serving
  • 16 small buns or dinner rolls
  • 8 slices Muenster each piece halved
For the sliders
  1. Heat the oil in a large skillet over medium-high heat. Combine the rest of the slider ingredients and mix well with your hands until well combined. Form the meat mince into small patties, you should get about 16-24, depending on the size.

  2. Working in batches, add the sliders to your skillet and pan-fry until cooked all the way through and flipping halfway, about 3-4 minutes per side. Transfer to paper towels on a plate or tray.

For the Gravy
  1. Melt the butter in the skillet with all the scuzz from cooking the sliders. Add the flour and whisk until just starting to brown - about 2 minutes. Continue to whisk while slowly adding the beef broth and cook for about 2-4 minutes whisking the entire time. Once the gravy starts to thicken, take it off the heat. Let cool slightly then add the sour cream. Taste, and season with salt and pepper. 

For serving
  1. Add the sliders back in with the gravy and gently toss to coat. Build your sliders with the rolls and cheese.


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