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German Pork Meatballs

German Pork Meatballs

with Braised Cabbage and Curry Ketchup

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Curried Ketchup is a Berlin classic and pairs perfectly with peppery, spiced meatballs, braised red cabbage and creamy sour cream mash!

Tags:QuickFamily Friendly
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

½ tbsp

Indian Spice Blend

4 tbsp

Ketchup

1 tbsp

Worcestershire Sauce

460 g

Russet Potato

113 g

Red Cabbage, shredded

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Garlic Puree

56 g

Onion, sliced

113 g

Carrot, julienned

7 g

Dill

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat48 g
Saturated Fat22 g
Carbohydrate78 g
Sugar17 g
Dietary Fiber9 g
Protein35 g
Cholesterol130 mg
Sodium1160 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in 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.

2

While potatoes boil, roughly chop dill.

3

Add breadcrumbs, pork, Worcestershire sauce, half the garlic puree and half the dill to a large bowl. Season with salt and pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Shape pork mixture into 8 equal-sized meatballs (16 for 4ppl). Transfer meatballs to a parchment-lined baking sheet. Drizzle 1 tbsp oil ( dbl for 4 ppl) over meatballs. Bake in the bottom of the oven until cooked through, 10-12 min.

4

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions, carrots and cabbage. Cook, stirring often, until veggies soften, 3-4 min. Reduce heat to medium. Add vinegar, remaining garlic puree and 1 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until veggies are tender, 4-5 min. Season with salt and pepper.

5

Add ketchup and half the Indian Spice MIx (all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

6

Drain and return potatoes to the same pot, off heat. Roughly mash sour cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. Season with salt and pepper. Divide braised cabbage and carrots, mash and meatballs between plates. Sprinkle remaining dill over braised cabbage. Serve with curried ketchup on the side for dipping.