Pork

Swedish meatball sandwich

Name: Swedish meatball sandwich
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 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; 25g unsalted butter; 2-3 eschalots, finely chopped; 1-2 garlic cloves, finely chopped; 1/4 cup finely chopped flat-leaf parsley; 1/4 cup (15g) stale breadcrumbs; 1/4 cup (60ml) pure (thin) cream; 200g each beef and pork mince; 1 egg, plus 1 egg yolk

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Up the lunch ante with this mouth-watering meatball sandwich recipe.

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
1/4 cup finely chopped flat-leaf parsley
1/4 cup (15g) stale breadcrumbs
1/4 cup (60ml) pure (thin) cream
200g each beef and pork mince
1 egg, plus 1 egg yolk

Method

1.

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.
2.

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.
3.

Preheat oven to 200°C. 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.
4.

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.