German Pork Meatballs
with Potato Salad and Curry Ketchup
Curried ketchup is a Berlin classic and pairs perfectly with peppery, spiced meatballs and creamy pickle-potato salad!
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)
1 tbsp
Indian Spice Blend
4 tbsp
Ketchup
½ tbsp
Worcestershire Sauce
460 g
Russet Potato
113 g
Red Cabbage, shredded
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit
Garlic, cloves
56 g
Yellow Onion
1 tsp
Dill-Garlic Spice Blend
2 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*
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. 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.
