German-Inspired Turkey Meatballs
with Potato Salad and Garlic Aioli
German-inspired turkey meatballs pair perfectly with punchy braised cabbage and a creamy dill potato salad!
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 Turkey
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
460 g
Russet Potato
113 g
Red Cabbage, shredded
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit
Garlic, cloves
56 g
Yellow Onion
1 tsp
Dill-Garlic Spice Blend
4 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
Cooking Steps
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.
Meanwhile, peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Drain pickles, then cut into 1/4-inch pieces.
Add breadcrumbs, turkey, Smoked Paprika-Garlic Blend and half the garlic to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with salt and pepper, then combine.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. Roast in the bottom of the oven, turning halfway through, until cooked through, 12-14 min.**
Meanwhile, 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, to taste.
Add half the mayo and remaining garlic puree to a small bowl. Season with salt and pepper, then stir to combine. Set aside. When potatoes are fork-tender, drain and return them to the same pot, off heat. Add pickles, Dill-Garlic Spice Blend, remaining mayo and Dijon. Season with pepper, then gently stir to coat potatoes.
Divide braised cabbage, potato salad and meatballs between plates. Serve garlic aioli on the side for dipping.
