German Frikadellen Inspired Beef and Pork Meatballs
with Red Cabbage, Apple and Mash
- Wheat
- Cereals containing gluten
- Sulphites
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Red Cabbage
1 unit(s)
Apple
1 bunch(es)
Chives
1 sachet(s)
Smoked Paprika
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef and Pork Mince
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Beef Stock Paste
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Meatballs
1 tbsp
Honey
1 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the cabbage, cut out and discard the tough core, then finely slice. Quarter, core and finely chop the apple (no need to peel). Finely chop the chives (use scissors if easier).
In a large bowl, combine half the garlic, half the paprika, half the chives, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. Flatten the meatballs into small 1cm thick patties - you've made frikadellen! IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the patties onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the cabbage and apple. Stir-fry for 6-8 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or some foil). Cook until just tender, 3-4 mins. Once cooked, stir in the cider vinegar and honey (see pantry for amount) and remove from the heat.
Scoop the cabbage into a bowl and give the frying pan a quick wipe clean.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper. Add the remaining garlic and paprika and stir-fry for 1 min.
Stir in the flour (see pantry for amount). Continue to stir until combined, 1-2 mins. Gradually stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer, stirring occasionally, until the gravy has thickened, 4-5 mins.
Once thickened, stir the frikadellen meatballs and a knob of butter (if you have any). Warm through for 1-2 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Divide the mash between bowls and top with the frikadellen and sauce. Serve with the cabbage on the side.
Sprinkle over the remaining chives to finish.
Enjoy!
