German Turkey Meatballs
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German Turkey Meatballs

German Turkey 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!

Tags:
Quick
•Family Friendly
Allergens:
Milk
•Sesame
•Soy
•Gluten
•Sulphites
•Egg
•Mustard

The quantities provided above are averages only.

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

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*

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Nutrition Values

Calories780 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate69 g
Sugar12 g
Dietary Fiber8 g
Protein34 g
Cholesterol155 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.

Utensils

•Large Pot
•Peeler
•Measuring Spoons
•Baking Sheet
•Large Bowl
•Parchment Paper
•Large Non-Stick Pan
•Small Bowl
•Colander

Cooking Steps

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. 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.

Prep
2

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.

Form and cook meatballs
3

Add breadcrumbs, turkey, 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 turkey 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.**

Braise cabbage
4

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.

Mix curry ketchup and potato salad
5

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.

Finish and serve
6

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