German-Inspired Pork Meatballs
with Potato Salad and Garlic Aioli
German-inspired pork meatballs pair perfectly with punchy braised cabbage and a creamy dill potato salad!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Smoked Paprika-Garlic Blend
Red Cabbage, shredded
Red Wine Vinegar
Dill-Garlic Spice Blend
(Contains Egg, Mustard)
Dill Pickle, sliced
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.
Meanwhile, peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Drain pickles, then cut into 1/4-inch pieces.
Add breadcrumbs, pork, Smoked Paprika-Garlic Blend and half the garlic to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with salt and pepper, then combine. Roll pork mixture into 8 equal-sized meatballs (16 for 4 ppl).Arrange meatballs on a parchment-lined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over meatballs. Roast in the bottom of the oven, turning halfway through, until cooked through, 12-14 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions and cabbage. Cook, stirring often, until veggies soften, 3-4 min. Reduce heat to medium. Add vinegar and 1 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until veggies are tender, 4-5 min. Season with salt and pepper, to taste.
Add half the mayo and remaining garlic to a small bowl. Season with salt and pepper, then stir to combine. Set aside. When potatoes are fork-tender, drain and return them to the same pot, off heat. Add pickles, Dill-Garlic Spice Blend, remaining mayo and Dijon. Season with pepper, then gently stir to coat potatoes.
Divide braised cabbage, potato salad and meatballs between plates. Serve garlic aioli on the side for dipping.