Start by cutting your meatballs into smaller chunks and fry them on medium heat in a little butter to make the edges go golden crisp, until they are warmed through. They’re already cooked so no need to cook them for very long.
Then grab a plate and place 1 round polarbrod on it; we like it toasted but it doesn’t have to be. Spread a little salted butter on. Add a green leaf if you want. Spinach or rocket is good, or just plain lettuce. It adds a bit of freshness and crunch.
Spread the beetroot salad on top your bread, approximately two tablespoons. Variation; Swap pickled red cabbage for the beetroot.
Finish by adding your warm meatballs, some chopped chives and perhaps lingonberry jam, although we tend to think the sweetness from the beetroot salad is enough in this instance.
Add a good sprinkling of salt and pepper to finish.
Sit down. Grab a knife and a fork and enjoy. ‘Mums filibaba’, as a Swede would say! (it means Yummy!).
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