Over the past few months I’ve been working with Scan Meatballs on a number of different projects including hosting a food blogger’s event and taking over their twitter and facebook feeds in the run up to Sweden’s National Day and Midsummer’s Eve next week. They’ve been a fantastic company to work with as they are keen to promote Swedish food and culture over here in the UK and to get away from some of the more traditional views of Scandi food. As such they’ve given me free reign to create some recipes for them.
Meatballs are perhaps a bit of a stereotype of Swedish cuisine and with good reason: a classic Meatball sarnie is a staple in every Swedish café. I always have one on one of the boats that take you out to the Stockholm archipelago, with a cup of coffee or a cold beer. However, meatballs aren’t just limited to the stereotypes. Families regularly have meatballs for dinner in all manner of guises and Swedish food mags contain countless variations with inspiration from all over the world. And so with this in mind, I’ve created a Meatball Mushroom Stroganoff and a sticky sweet Teriyaki meatball served with rice in crunchy salad cups.
Classic Swedish Meatball Sandwich with Quick Pickled Cucumber
You will need:
1/2 cucumber, thinly sliced
1 tbsp white wine vinegar
1/2 tsp caster sugar
pinch white pepper
small handful dill, roughly chopped
1 x 230g pack Scan Meatballs
2 cooked beetroots (not in brine)
2 tbsp creme fraiche
1 tbsp mayo
2 wholegrain or rye bread rolls
To serve: salted butter, salad leaves, radishes, dill
1. 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.
2. Cook the meatballs according to packet instructions, either in the oven or on the hob.
3. Dice the cooked beetroot and mix with the creme fraiche, 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.