German Pork Meatballs
with Braised Cabbage and Curry Ketchup
Curried Ketchup is a Berlin classic and pairs perfectly with peppery, spiced meatballs, braised red cabbage and creamy sour cream mash!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
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
(Contains Sulphites)
1 tbsp
Garlic Puree
56 g
Onion, sliced
113 g
Carrot, julienned
7 g
Dill
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
While potatoes boil, roughly chop dill.
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.
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.
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.
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.
