Malmö meatball subs
Contains pork – recipe is for non-Muslims only
Serve a sandwich with a difference – these Swedish meatball rolls are flavoured with caraway and served with cucumber, dill and cranberry
- Prep:35 mins
Cook:20 mins
Plus chilling - Easy
Nutrition per serving
- kcal 376
- fat 9g
- saturates 2g
- carbs 56g
- sugars 11g
- fibre 3g
- protein 18g
- salt 1.7g
Ingredients
- 1-2 tbsp sunflower oil, for frying
- 2 tbsp white wine vinegar
- 1 tbsp golden caster sugar
- ⅓ cucumber, thinly sliced
- 1 tbsp chopped dill (optional)
- 4 sub roll, halved, or 1 long, thin baguette, cut into 5cm chunks
- jar cranberry sauce
- 300g pack pork mince
- 50g breadcrumb
- 1 tsp caraway or fennel seeds
- 1 egg, beaten
- 3 tbsp wholegrain mustard
- 1 tbsp clear honey
- good grating nutmeg
Method
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.