Classic Swedish Meatball Sandwich with Pickled Cucumber


Classic Swedish Meatball Sandwich with Pickled Cucumber

  • 20 minutes
  • 20 minutes
  • 2 serves


1/2 cucumber, thinly sliced
1 tbsp white wine vinegar
1/2 tsp caster sugar
pinch white pepper
small handful dill, roughly chopped
230g pack Scan Meatballs
2 cooked beetroots (not in brine)
2 tbsp crème fraîche
1 tbsp mayo
2 wholegrain or rye bread rolls
To Serve salted butter, salad leaves, radishes, dill


Begin by making the quick pickle. In a small bowl, combine the sliced cucumber with the white wine vinegar, sugar, white pepper, a little dill and a pinch of sea salt. Set aside while you make the rest of the sandwich.

Cook the meatballs according to packet instructions, either in the oven or on the hob.

Dice the cooked beetroot and mix with the crème fraîche, mayonnaise and salt and white pepper. Slice the bread rolls and spread with butter. Top with lettuce, cucumber, beetroot salad and finally the meatballs.

Scatter a little extra dill on top, if you like, and serve immediately.

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