Malmo meatball subs

Malmo meatball subs

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(3 ratings)

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Cooking time

Prep: 35 mins Cook: 20 mins Plus chilling

Skill level

Easy

Servings

Makes 16 meatballs for 8 subs

Serve a sandwich with a difference - these Swedish meatball rolls are flavoured with caraway and served with cucumber, dill and cranberry

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per sub

kcalories
376
protein
18g
carbs
56g
fat
9g
saturates
2g
fibre
3g
sugar
11g
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 rolls, halved, or 1 long, thin baguette, cut into 5cm chunks
  • jar cranberry sauce

For the meatballs

  • 300g pack pork mince
  • 50g breadcrumbs
  • 1 tsp caraway or fennel seeds
  • 1 egg, beaten
  • 3 tbsp wholegrain mustard
  • 1 tbsp clear honey
  • good grating nutmeg

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Method

  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.
  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.
  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.
  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

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selmafeki's picture
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Love these Swedish flavours!

avoznaya's picture

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

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