Swedish Meatball Sandwich

Swedish meatball sandwich

The ultimate in

Scandinavian fare: a Swedish meatball

sandwich served with a vibrant beetroot

mayonnaise and salted cucumber.

Makes 4

Keep leftover salted cucumber or beetroot

mayonnaise in the fridge for up to 5 days.

2 eschalots, sliced

1 bay leaf

10 black peppercorns

100ml white wine vinegar

Pinch of caster sugar

2 Lebanese cucumbers, thinly sliced

lengthways

2 x 220g beetroot, cooked in boiling salted

water for 45 minutes until tender,

peeled, finely chopped

1/3 cup (100g) good-quality mayonnaise

1/2 red onion, thinly sliced

4 large rye bread slices, toasted, buttered

Potato salad and dressed rocket, to serve

Swedish meatballs

25g unsalted butter

2-3 eschalots, finely chopped

1-2 garlic cloves, finely chopped

¼ cup finely chopped flat-leaf parsley

¼ cup (15g) stale breadcrumbs

¼ cup (60ml) pure (thin) cream

200g each beef and pork mince

1 egg, plus 1 egg yolk

Bring eschalot, bay, pepper, vinegar,

sugar, 3 tbs salt and 3 cups (750ml] water

to a simmer in a pan on high heat. Cool

for 5 minutes, add cucumber and stand

for 1 -2 hours, then chill until needed.

Meanwhile, for meatballs, heat butter in

a frypan over medium heat. Cook eschalot,

garlic and parsley, stirring, for 4 minutes

or until the eschalot is soft, then cool.

Meanwhile, mix crumbs and cream in a

bowl. Sit for 5 minutes, then mix well with

minces, egg, yolk and eschalot mixture.

Season. Chill for 30 minutes.

Preheat oven to 200C. 

Roll mince into golf-ball-sized balls. 

Heat pan on medium

heat. Fry meatballs for 2-3 minutes until

golden all over, then cook on a baking tray

for 5-10 minutes until cooked through.

Combine chopped beetroot, mayonnaise

and onion in a bowl, then season. Slice

meatballs. Top toast with rocket and sliced

meatballs, then season. Serve with the

beetroot mayo and drained cucumber.