German-Inspired Turkey Meatballs
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German-Inspired Turkey Meatballs

German-Inspired Turkey Meatballs

with Potato Salad and Garlic Aioli

German-inspired turkey meatballs pair perfectly with punchy braised cabbage and a creamy dill potato salad!

Tags:
Quick
Family Friendly
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Sulphites
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

460 g

Russet Potato

113 g

Red Cabbage, shredded

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 unit

Garlic, cloves

56 g

Yellow Onion

1 tsp

Dill-Garlic Spice Blend

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

90 mL

Dill Pickle, sliced

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

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Nutrition Values

Calories834 kcal
Fat50 g
Saturated Fat13 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber7 g
Protein35 g
Cholesterol160 mg
Sodium1400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Peeler
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Small Bowl
Colander

Instructions

Start potatoes
1

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.

Prep
2

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.

Form and roast meatballs
3

Add breadcrumbs, turkey, 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 turkey 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.**

Braise cabbage
4

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, remaining garlic 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.

Mix garlic aioli and potato salad
5

Add half the mayo and remaining garlic puree 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.

Finish and serve
6

Divide braised cabbage, potato salad and meatballs between plates. Serve garlic aioli on the side for dipping.