Oma's Beef Patties/Meatballs
with Bacon and Potato Salad and DIY Sauerkraut
A rich gravy and homemade sauerkraut dupe transform beef patties into something new and exciting for dinner. A warm bacon potato salad is the perfect German-inspired side for this classic comfort food meal.
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.
Ingredients
250 g
Ground Beef
100 g
Bacon Strips
300 g
Red Potato
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
1 unit(s)
Red Onion
113 g
Red Cabbage, shredded
7 g
Dill
90 mL
Dill Pickle, sliced
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, drain pickles over a small bowl, reserving brine.
- Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add cabbage, reserved pickle brine, 1 tbsp (2 tbsp) vinegar, 3 tbsp (6 tbsp) water and 1/2 tsp (1 tsp) sugar. Season with salt. Cook for 2-3 min, stirring occasionally, until coleslaw cabbage mix softens and liquid is absorbed
- Remove the pan from heat.
- Transfer DIY sauerkraut to a plate. Place in the fridge to cool. Carefully wipe the pan clean.
- Reheat pan over medium. When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside. Reserve 1 tbsp (2 tbsp) of the bacon fat in a large bowl.
- Discard remaining bacon fat and carefully wipe the pan clean.
- Meanwhile, to a medium bowl, add beef, panko and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. Form mixture into 2 (4) four-inch-wide patties.
- Reheat the same pan (from step 3) over medium.
- When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
- Transfer to a plate, then cover to keep warm.
- Very finely chop pickles.
- Roughly chop dill.
- To bowl with bacon fat, add remaining vinegar, pickles, mustard and half the dill.
- Add potatoes, then season with salt and pepper. Toss to coat.
- Reheat the same pan (from step 4) over medium. Add1 tbsp (2 tbsp) butter. When melted, add Cream Sauce Spice Blend. Cook for 1 min, stirring often, until toasted.
- Add 1 cup (1 1/2 cups) water. Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Divide potato salad, DIY sauerkraut and beef patties between plates.
- Top beef patties with gravy.
- Sprinkle with remaining dill.