Scandi smoked salmon potatoes
Inspired by gravadlax, these little bites with a fresh, fragrant sauce are a great appetizer
Malmö meatball subs
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 16 meatballs for 8 subs
Skip to ingredients
- 1-2 tbsp sunflower oilfor frying
- 2 tbsp white wine vinegar
- 1 tbsp golden caster sugar
- ⅓ cucumberthinly sliced
- 1 tbsp chopped dill(optional)
- 4 sub rollshalved, or 1 long, thin baguette, cut into 5cm chunks
- jar cranberrysauce
For the meatballs
- 300g pack pork mince
- 50g breadcrumb
- 1 tsp carawayor fennel seeds
- 1 eggbeaten
- 3 tbsp wholegrain mustard
- 1 tbsp clear honey
- good grating nutmeg
Nutrition: per sub
- kcal376
- fat9glow
- saturates2g
- carbs56g
- sugars11g
- fibre3g
- protein18g
- salt1.7g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
