Swedish Style Meatball Sub
- 4 stale sub rolls
- 400 g lean pork mince
- 40 g breadcrumbs made from leftover stale bread
- 2 tbsp Hellmann's Light Mayonnaise
- 1 small onion finely chopped
- handful leftover herbs finely chopped
- 6 gherkins thinly sliced lengthways
- 1 tbsp red currant jelly
If your sub rolls are past their best, refresh by holding under running water for a few seconds and placing in a 180℃ oven for 5-10 minutes until warm and soft again.
Mix the mince with the breadcrumbs, onion, finely chopped herb stalks and Hellmann’s light mayonnaise until well combined. Season to taste.
Roll into equally sized 4cm (30g) meatballs, you should have 16 in total. Heat a non-stick frying pan on a medium-high heat and cook the meatballs on all sides, turning occasionally for around 5 minutes until they are cooked through.
Once the meatballs are cooked add the red currant jelly, allow it to melt and glaze the balls. Remove from the heat.
Split the sub rolls in half and spread the lower half with Hellmann’s light mayonnaise. Layer the sliced gherkins on top followed by the meatballs, 4 per sandwich. Dress the meatballs with some of the redcurrant jelly glaze and plenty of dill. Serve at once.