Name: Malmö meatball subs
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: Makes 16 meatballs for 8 subs
Cuisine: Swedish
Ingredients: 1-2 tbsp sunflower oil for frying; 2 tbsp white wine vinegar; 1 tbsp golden caster sugar; &frac13; cucumber thinly sliced; 1 tbsp chopped dill (optional); 4 sub rolls 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

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 rolls
halved, or 1 long, thin baguette, cut into 5cm chunks
jar cranberry
sauce

For the meatballs

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

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.