Whoooooa guys I went to the BEST independent coffee shop last week! It was a little Scandinavian-inspired delight, tucked away in the town centre of Harrogate, called Baltzersen’s. Everything, from the wall art to the furniture, the crockery to the food, was Scandinavian themed. It was absolutely on point. I ate the most amazing meatballs I’ve ever tasted, served in an open sandwich of rye bread, with lingonberry jam, fried onions and Jarlsberg cheese, with sides of homemade slaw and gherkin potato salad. So good.
Ever since eating this, I’ve been eager to recreate it in my own kitchen! I wanted to put my own spin on it, so I miniaturized the meal – I thought that the mini meatballs would be the ideal thing to take along to the Eurovision party I’m attending this weekend (cool, I know). I’m going as Sweden, so it seems appropriate! I’ve shared below how I adapted this recipe to make delicious little meatball canapes. They’re perfect little bites of Scandinavia!
- 400g pork mince
- 1 tbsp finely chopped dill
- 5 onions (4 chopped; 1 grated)
- 1 egg
- 100g fresh, white breadcrumbs (approx 3 slices of bread)
- Several slices of rye or wholegrain bread
- Sliced Jarlsberg cheese
- Lingonberry jam
- A pinch of salt
1. Melt a generous knob of butter in a frying pan. Chop 4 medium onions into small chunks and add to the pan. Sauté on a low heat for at least 30 minutes, until slightly translucent and browning. You may need to add an occasional splash of water so they do not dry out.
2. Whilst the onions are sautéing, mix together the pork healthsavy.com mince, dill, egg, breadcrumbs, grated onion and a pinch of salt in a large mixing bowl.
3. Roll the pork mix into balls, approximately 1 inch in diameter. You should get about 20. Fry the meatballs in a little oil on a high heat to sear them, then reduce the heat to medium until they are cooked through.
4. Using a cookie cutter or glass, cut out some small circles from slices of bread. They should be a little wider than the meatballs, to act as a base for the canapés. Gently toast the bread until crisp.
5. By now, the onions should have cooked – so it’s time to assemble the canapés! For each one, layer some of the sautéed onion on top of the toasted rye bread, then add the meatball and a small spread of lingonberry jam. You can also grill a slice of Jarlsberg cheese and add this to the top. Skewer the whole thing with a cocktail stick, then serve immediately.
Serve these little bite-size tastes of Scandinavia at your next party; they’re guaranteed to be a hit! And the best thing is, they’re pretty simple to prep the night before, then cook and assemble just before your guests arrive. They’d also make an ideal started for a dinner party (or scale it up and make them your main!). Now, if you’ll excuse me, I’m off to scoff a few more whilst listening to First Aid Kit and wishing I was in Sweden…