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 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





Method


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

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