Scandi Baked Meatballs with Pickled Cucumber Salad

Impressed by an additional cucumber within the vegetable drawer. A scrumptious weeknight meal with crusty bread.

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Scandi fried meatballs with pickled cucumber salad – 4 p

• 400 grams minced pork
• 1 egg yolk
• ½ tsp allspice
• 100g breadcrumbs
• 1 small onion, grated
• a handful of dill, finely chopped, plus additional to serve
• 1 tsp freshly floor white pepper
• 4 tablespoons bitter cream, seasoned
• crusty bread, to serve

FOR THE USED CUCUMBER SALAD:

• 2 tbsp white wine vinegar
• 1 tbsp caster sugar
• ½ cucumber, peeled and reduce into half moons
• 1 tsp yellow mustard seeds
• a handful of parsley, chopped

Preheat the oven to 200C/180C fan/fuel 6.

Begin with the pickled cucumber salad. Place the vinegar and sugar in a small saucepan and warmth till the sugar has dissolved, then put aside to chill. Put the cucumber in a bowl, pour the cooled vinegar over it and add the mustard seeds. Stir and put aside.

Put the minced pork, egg yolk, allspice, breadcrumbs, grated onion, dill and white pepper in a bowl. Season nicely and blend together with your fingers till nicely blended. Kind 20 meatballs and place in a big baking dish.

Place the meatballs within the scorching oven for 20 minutes or till golden brown and cooked by. Drizzle with the bitter cream and sprinkle with the reserved dill. Serve with cucumber salad and baguette.

(Authentic recipe by Janine Ratcliffe in Olive Journal, April 2017.)