Meatballs recipe for 4 - 8 people, takes only 20 mins; recipe has sunflower oil, white wine vinegar, golden caster sugar, cucumber, dill, roll, cranberry, pork mince, breadcrumb, caraway, egg, wholegrain mustard, clear honey and nutmeg.
Malmo meatball subs
Course: Meatballs
Servings
4 - 8
servings
Prep time
35 mins
Ingredients
- Egg: 1 egg, beaten
- Dill: 1 tbsp chopped dill (optional)
- Cucumber: ⅓ cucumber, thinly sliced
- White Wine Vinegar: 2 tbsp white wine vinegar
- Sunflower Oil: 1-2 tbsp sunflower oil, for frying
- Nutmeg: good grating nutmeg
- Breadcrumb: 50g breadcrumb
- Golden Caster Sugar: 1 tbsp golden caster sugar
- Wholegrain Mustard: 3 tbsp wholegrain mustard
- Roll: 4 sub rolls, halved, or 1 long, thin baguette, cut into 5cm chunks
- Clear Honey: 1 tbsp clear honey
- Cranberry: jar cranberry sauce
- Caraway: 1 tsp caraway or fennel seeds
- Pork Mince: 300g pack pork mince
Directions
- 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.
