Swedish Meatball Sub

In a large bowl combine the beef and pork mince with the onion, garlic, breadcrumbs, beaten egg, most of the parsley, allspice, salt and black pepper. Mix gently until just combined, then roll into even meatballs.

Heat the cooking oil in a large frying pan over medium-high heat. Brown the meatballs in batches for 6–8 minutes, turning so they colour on all sides. They do not need to be fully cooked yet. Transfer to a plate.

Reduce the heat to medium and melt the butter in the same pan. Whisk in the flour and cook for 1 minute. Gradually whisk in the beef stock until smooth, then stir in the cooking cream, Dijon mustard and Worcestershire sauce. Season with salt and black pepper.

Return the browned meatballs and any resting juices to the sauce. Bring to a gentle simmer, reduce the heat and cook for 10–12 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.

Slice the sub rolls lengthwise without cutting completely through. Spread the cut sides lightly with butter and toast in a dry frying pan, under the grill or in the oven until golden and lightly crisp.

Spoon the Swedish meatballs and plenty of creamy sauce into the toasted rolls. Scatter over the remaining chopped parsley and serve immediately with your preferred side, such as potato chips, fries or a fresh salad.