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German Pork Meatballs

German Pork Meatballs

with Potato Salad and Curry Ketchup

Custom recipe
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Curried ketchup is a Berlin classic and pairs perfectly with peppery, spiced meatballs and creamy pickle-potato salad!

Tags:QuickFamily Friendly

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

¼ cup

Italian Breadcrumbs

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

1 tbsp

Indian Spice Blend

4 tbsp


½ tbsp

Worcestershire Sauce

460 g

Russet Potato

113 g

Red Cabbage, shredded

2 tbsp

Red Wine Vinegar


2 unit

Garlic, cloves

56 g

Yellow Onion

1 tsp

Dill-Garlic Spice Blend

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

90 mL

Dill Pickle, sliced

1 tbsp

Dijon Mustard


Not included in your delivery

1 tsp


1 tbsp


¼ tsp


2 tbsp

Unsalted Butter*


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat51 g
Saturated Fat17 g
Carbohydrate70 g
Sugar12 g
Dietary Fiber8 g
Protein34 g
Cholesterol125 mg
Sodium1990 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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


While potatoes boil, peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Drain pickles, reserving pickle juice, then cut into 1/4-inch pieces.


Add breadcrumbs, pork, half the Indian Spice Mix, half the Worcestershire sauce (use all for 4 ppl) and half the garlic to a large bowl. Season with salt and pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) 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. Bake in the bottom of the oven, turning halfway through, until cooked through, 12-14 min.**


While meatballs cook, 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.


Add ketchup and remaining Indian Spice Mix to a small bowl. Season with salt and pepper, then stir to combine. When potatoes are fork-tender, drain and return them to the same pot, off heat. Add reserved pickle juice, pickles, Dill-Garlic Spice Blend, mayo and Dijon. Season with pepper, then gently stir to coat potatoes.


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