- 1-2 tbsp sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 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
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
For the meatballs
- 300g pack pork mince
- 50g breadcrumb
- 1 tsp caraway or fennel seeds
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 3 tbsp wholegrain mustard
- 1 tbsp clear honey
- good grating nutmeg
One of the most useful of spices for both sweet and savoury…
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.
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.
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.
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.