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 gluten free sub (or similar) rolls, halved
jar cranberry sauce
For the meatballs
300g pack pork mince
50g gluten free breadcrumbs
1 tsp caraway or fennel seeds
1 egg, beaten
3 tbsp wholegrain mustard
1 tbsp golden syrup
good grating nutmeg
Serves - 4
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 gluten free rolls or subs and spread with a little cranberry sauce.
Add some cucumber and 2-3 meatballs, arrange on a platter and serve.
Recipe adapted from: Good Food