Malmo Meatball Subs
These juicy pork meatballs are a perfect addition to any party spread. Flavored with caraway seeds and mustard, they are baked to perfection and served with a tangy cucumber salad on a bed of cranberry sauce. Your guests will love these delicious bites!
— Constant Cookbook
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
- 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
Instructions
- 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.
Cook Time
20M
Prep Time
PT35M
Yield
Makes 16 meatballs for 8 subs
Nutrition
- Calories: 376 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.7 milligram of sodium
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