4 sub roll, halved, or 1 long, thin baguette, cut into 5cm chunks
jar cranberry sauce
300g pack pork mince
1 tsp caraway or fennel seeds
1 egg, beaten
3 tbsp wholegrain mustard
1 tbsp clear honey
good grating nutmeg
Mix all the meatball ingredients together with plenty of seasoning, then shape into walnut-sized balls. Freeze for 30 mins to firm up if the party is about to start, or chill in the fridge for up to 24 hrs.
Heat oven to 220C/200C fan/gas 7. Roll the meatballs in the oil in a baking tray, then roast for 20 mins until browned and cooked through.
When the meatballs are nearly ready, mix the vinegar and sugar in a mixing bowl to dissolve, then stir in the cucumber and dill, if using.
Split the baguette chunks, rolls or subs and spread with a little cranberry sauce. Add some cucumber and 2-3 meatballs, arrange on a platter and serve.