Swedish Meatball Sausage Rolls

Have these irresistible Swedish meatball sausage rolls on your table this weekend — combining traditional Swedish flavours with Aussie pastry perfection. This flavourful recipe features warming spices, cranberries and creamy gravy for the ultimate party food.

This genius fusion marries Sweden’s beloved meatball flavours with Australia’s iconic sausage roll! It’s the ultimate cultural mash-up that actually works brilliantly.
The traditional Swedish spicing of nutmeg and allspice transforms ordinary mince into something magical, while the dried cranberries add festive sweetness and gorgeous colour flecks.

Making 48 pieces means this recipe is perfect for entertaining – you can feed a crowd with minimal effort. The creamy gravy takes the sausage rolls from good to absolutely irresistible, and the mini size makes them perfect finger food.

It’s comfort food with a sophisticated twist that’ll have everyone asking for the recipe. Plus, they look incredibly impressive but use readily available supermarket ingredients.

💡 Tip: Prep and freeze to get ahead
These sausage rolls freeze beautifully unbaked – then just take them straight from freezer to oven, adding 5-10 minutes to the cooking time. They’re perfect for Christmas parties, footy finals or any gathering where you need impressive finger food.

What I Love About This Recipe

Those warm Swedish spices (nutmeg and allspice) create such a distinctive, cosy flavour. I love how the cranberries provide little bursts of sweetness that complement the savoury mince perfectly. The bread and milk mixture creates an incredibly tender mince mixture that won’t dry out during baking – it’s an old-school technique that works like magic.

Try serving these sausage rolls with lingonberry jam instead of cranberry sauce for extra Swedish vibes.
For more comforting recipes like this, check out our Cooking Away Depression collection.

Ingredients (18)

• 2 slices white bread, crust removed, bread torn

• 60ml (1/4 cup) milk

• 1 brown onion, grated

• 500g pork & beef mince

• 1 egg, lightly whisked

• 1/4 tsp ground nutmeg

• 1 tsp ground allspice

• 50g (1/3 cup) dried cranberries

• 2 tbsp finely chopped fresh continental parsley leaves

• 60ml (1/4 cup) thickened cream

• 3 sheets frozen puff pastry, just thawed, halved

• 1 egg, extra, lightly whisked

• Finely chopped fresh parsley, extra, to serve

• Whole cranberry sauce, to serve

Creamy gravy:

• 50g butter, chopped

• 2 tbsp plain flour

• 330ml (1 1/3 cups) beef stock

• 80ml (1/3 cup) thickened cream

Method

Step 1
Preheat oven to 200°C/180°C fan-forced. Line 2 trays with baking paper.

Step 2
Place bread in a small bowl and pour over milk. Set aside for 5 minutes to soak.

Step 3
Place onion, mince, egg, nutmeg, allspice, cranberries, parsley, cream and soaked bread in a large bowl. Season and mix gently.

Step 4
Place one-sixth of the mixture down the centre of 1 pastry rectangle. Roll up to enclose, brush with whisked egg to seal. Cut into 8 even pieces and place seam-side down on trays. Brush with more egg. Repeat to make 48 rolls. Bake for 25 minutes or until golden.

Step 5
To make the gravy, melt butter in a saucepan over medium heat. Add flour and stir for 2-3 minutes until golden. Reduce heat to low. Gradually add stock and cream, stirring until smooth and slightly thickened.

Step 6
Sprinkle parsley over the gravy, then serve with sausage rolls and cranberry sauce.

Recipe Notes

✅ Don’t overmix the mince to keep it tender.
✅ Use thawed but still-cold pastry for best flakiness.
✅ Freeze unbaked rolls for up to 3 months.

For more pastry ideas, see BBC Good Food’s puff pastry tips or learn about traditional Swedish meatballs.