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Malmö meatball subs

Malmö meatball subs

A star rating of 4.2 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • 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

  • Freezable
Nutrition: per sub
low infat9g


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, May 2013


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A star rating of 4.2 out of 5.5 ratings

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