Malmö meatball subs

• sunflower oil tbsp

  for frying

• white wine vinegar↗2 tbsp tbsp
• golden caster sugar↗1 tbsp tbsp
• cucumber

  thinly sliced

• chopped dill1 tbsp tbsp

  (optional)

• sub rolls↗4

  halved, or 1 long, thin baguette, cut into 5cm chunks

• cranberry sauce↗

  sauce

• pork mince↗300g g
• breadcrumb↗50g g
• caraway1 tsp tsp

  or fennel seeds

• egg↗1

  beaten

• wholegrain mustard↗3 tbsp tbsp
• clear honey↗1 tbsp tbsp
• good grating nutmeg↗

Step-by-step instructions

1. 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. 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. 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. 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.