Food mash-ups: Swedish Meatball Pot Pie

Tonight I thought I’d combine two well liked meals into one, I think you’ll enjoy this: Swedish Meatball Pot Pie!


Swedish Meatball Pot Pie


Tonight we have meatballs from Sweden and Pot Pie from… well  ancient times is about as close as I can get.

Can these things be combined to form something interesting? Of course they can and I’m going to show you how! First a bit of history:


Pot Pies:

Pot pies are one of the oldest foods around, having been recorded as far back as Ancient Rome and most likely long before that.

Pot pies were basically a way to keep the filling moist while it cooked, the crust keeping in the heat and steam. Now however we tend to leave off most of the crust, often only putting it on the top and ignoring the bottom, instead relying on out pans.

An interesting site that has more facts than you’ll ever want to know about pies:


Swedish Meatballs:

Originating in the Scandinavian countries, Swedish meatballs have proven very popular over the years.

A few sources I found claim that as beef was hard to come by, meatballs were prized treats.

Swedish meatballs are considerably smaller than most other kinds of meatballs.

Unfortunately little is know about how or when the first of what we know as Swedish meatballs were invented.


Now that we have a bit of history, let’s get on to the actual cooking:


The first thing you need is a pan, of course. It should be nice and deep so you can fill it with lots of meatballs.

As this is a mash-up, I’d like to start with the crust. You need a flaky pie crust for the top, use whatever recipe you are comfortable with, as there are numerous recipes for pie crusts, I suggest you try a few until you find what works for you.

I suggest adding a little bit of garlic or onion powder to your pie crust, just a tiny bit, it shouldn’t throw off your recipe in the slightest, but it’ll give the crust a nice taste.

Next I’d like to take a moment and talk about the pasta. Swedish meatballs always are served with egg noodles, or should be anyway. As this is a pot pie and the filling is going to be meatballs and gravy, we have to get a little creative with the pasta. I suggest taking your cooked egg noodles or lasagna noodles and lining the bottom of your pie pan, you might want to back it for a few minutes to dry the noodles out just a bit so they form a better crust.

Next we need to get the meatballs ready. There are many recipes out there for Swedish meatballs, if you have one you enjoy, go ahead and use that one, otherwise consider the following:


1/2 pound Ground beef

1/2 pound Ground Pork

2/3 cup bread crumbs, soaked in heavy cream

1 Egg

1 finely chopped onion

1 tsp ground Allspice

Salt, pepper to taste


Mix all ingredients together and form meatballs, broil them until brown and mostly cooked, they do not have to be completely cooked as they will finish cooking when the pot pie is baking.


Next make a gravy out of flour, beef broth and seasoning, normally the same seasonings are used, however you can add others as well, dill and garlic are popular, however some recipes even call for ginger among other spices.

Once you have your gravy and meatballs made, you can start to put your pot pie together. There are two methods:

  1.  Place all your meatballs into the pie pan and pour the gravy over them.
  2. Place a single layer of meatball in the bottom of the pan and cover with gravy before placing a second layer on top, repeat until pie pan is full.

There is another variation of this recipe you can try as well:

Instead of making a bottom crust out of egg noodles, place a small amount of mostly cooked egg noodles on the bottom, cover with a layer of meatballs and gravy, than add another layer of egg noodles before adding more meatballs and gravy, repeat until pan is full, making sure to top with gravy and meatballs.


Once you have your pie pan (or casserole pan if you want to make an extra-large batch) full, top with the pie dough. It’s normally placed on top in one piece, however if you want to make it more interesting and have the time, go ahead and weave it as you would an apple pie.

Bake at 350° for about forty-five minutes to an hour and enjoy!


There you have it, Swedish Meatball Pot Pie. I hope you enjoyed this recipe. Feel free to leave your thoughts in the comments below.

Thanks for reading!


5 thoughts on “Food mash-ups: Swedish Meatball Pot Pie

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