Mixed Meatball Smörgåsbord


Mixed Meatball Smörgåsbord

  • 20 minutes
  • 10 minutes
  • 4 serves


6 pitta breads
4 tbsp olive oil
1-2 tsp Malden salt
395 pack Scan Swedish meatballs
9 tbsp natural yogurt
juice of 1/2 small lemon
3 tbsp fresh chopped dill, plus extra for sprinkling
2 tbsp horseradish sauce
250g pack vacuum packed cooked beetroot, drained
410g can chickpeas, drained and rinsed
1 garlic, clove, crushed
1 tbsp lemon juice
2 roasted red peppers, from a jar
1 tbsp sun dried tomato paste
Lingonberry sauce


Preheat the oven to 200° C/fan oven 180° C/Gas mark 6. Tear the pittas into rough pieces and spread out in a single layer on a baking tray. Drizzle over 2 tablespoons of the olive oil and sprinkle over the sea salt. Bake for 8-10 minutes until crisp and golden.

Meanwhile, place the beetroot into a food processor with 1 tablespoon creamed horseradish and 2 tablespoons natural yogurt and whizz to a puree. Season to taste and stir in 1 tablespoon chopped dill. Spoon into a bowl, spoon over 1 more tablespoon of natural yogurt and stir a few times to ripple through the dip. Scatter with extra dill and chill until ready to use.

Place the chickpeas, garlic, lemon juice, remaining olive oil , peppers and sun dried tomato paste into a food processor and whizz to a smooth thick paste. Season to taste with salt and freshly ground black pepper and a little more lemon juice to taste if necessary. Spoon into a bowl and chill until ready to serve.

Mix together the remaining yogurt, lemon juice, dill and remaining horseradish and season to taste with salt and freshly ground black pepper. Pile half the meatballs onto a large serving platter and drizzle with the yoghurt sauce. Push cocktail skewers into the remaining meatballs and serve with a bowl of lingonberry sauce.

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