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For the meatballs

Nutrition: per sub

  • kcal376
  • fat9g
    low
  • 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.

Recipe from Good Food magazine, May 2013

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.2 out of 5.5 ratings

ClaraTibbs

tip

Instead of cranberry sauce for a more authentic Swedish recipe, try lingonberry.

Pierre Jalon

A star rating of 1 out of 5.

Wow these are terrible, may just be my taste pallet but damn! Dill is not a nice herb.

selmafeki

A star rating of 5 out of 5.

Love these Swedish flavours!

avoznaya

These were absolutely delicious and really easy to make. The combination of flavours works really well!

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