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German Pork Meatballs
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German Pork Meatballs

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!

Tags:
Quick
Family Friendly
Allergens:
Milk
Sesame
Soy
Gluten
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories870 kcal
Fat48 g
Saturated Fat22 g
Carbohydrate78 g
Sugar17 g
Dietary Fiber9 g
Protein35 g
Cholesterol130 mg
Sodium1160 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 Cups
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Small Bowl

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. 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.

Prep
2

While potatoes boil, roughly chop dill.

Form meatballs
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.

Braise cabbage and carrots
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.

Mix curry ketchup
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.

Finish and serve
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.