German Beef Meatballs with Creamy Potato Salad

with Creamy Potato Salad

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Instructions

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1 Boil potatoes

Thoroughly wash the potatoes and chop them into bite size pieces - don't peel them! Cook them in a pot of heavily salted boiling water for 12-15 min or until tender. Once cooked, drain and leave them to cool for as long as possible in a colander.

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2 Salt cucumber

Meanwhile, slice the cucumber finely. Place the slices in a colander, season with a generous pinch of salt. Place the colander in the sink until step 6.

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3 Make meatballs

Meanwhile, place the bread crumbs and soy sauce in a bowl with the measured water. Finely chop the parsley. Add the onion powder, parsley, eggs, garlic powder, beef mince, smoked paprika, marjoram and Dijon to the bowl. Season with salt and pepper and knead until fully combined. Shape the mixture into 6/9/12 flat meatballs. Refrigerate. 

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4 Prep

Slice the radish finely. Finely chop the chives and apple. Combine the mayonnaise, vinegar, radish, apple chives, salt and pepper in a large bowl. Set aside. 

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5 Fry meatballs

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 4 min or until starting to brown all over. Cover with a lid, reduce the heat and cook for 5 min further until cooked through.

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6 Serve

Squeeze the salted cucumbers to release as much water as possible. Add the cooled potatoes and cucumbers to the bowl. Season generously with salt and pepper and toss (see pro tip). Serve the potato salad alongside the meatballs

Tips for fussy eaters

Serve with ketchup!

Pro tip

Make the potato salad in advance. Once the potatoes are fully cool, assemble the salad and refrigerate for as long as possible. Serve at room temperature.

In Germany this dish is traditionally eaten in summertime. The meatballs are often served cold the next day with mustard!

Cooking Time: 30 min

Cals 842 · Prot 47 · Carbs 68 · Fat 44

Dairy-Free

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Panko bread crumbs 20 Grams
Soy sauce 10 ML
Water 30 ML
Fresh parsley 15 Grams
Onion powder 4 Grams
Eggs 1 Piece
Garlic powder 2 Grams
Smoked paprika powder 2 Grams
Dried marjoram 2 Grams
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

Salad

New potatoes 500 Grams
Salt 1 Tsp
Cucumber 1 Piece
Red radish 125 Grams
Fresh chives 15 Grams
Green apple 1 Piece
Mayonnaise 50 Grams
White balsamic vinegar 15 ML
Black pepper 0.5 Tsp

In Germany this dish is traditionally eaten in summertime. The meatballs are often served cold the next day with mustard!

Cooking Time: 30 min

Cals 842 · Prot 47 · Carbs 68 · Fat 44

Dairy-Free

Instructions

photo

1 Boil potatoes

Thoroughly wash the potatoes and chop them into bite size pieces - don't peel them! Cook them in a pot of heavily salted boiling water for 12-15 min or until tender. Once cooked, drain and leave them to cool for as long as possible in a colander.

photo

2 Salt cucumber

Meanwhile, slice the cucumber finely. Place the slices in a colander, season with a generous pinch of salt. Place the colander in the sink until step 6.

photo

3 Make meatballs

Meanwhile, place the bread crumbs and soy sauce in a bowl with the measured water. Finely chop the parsley. Add the onion powder, parsley, eggs, garlic powder, beef mince, smoked paprika, marjoram and Dijon to the bowl. Season with salt and pepper and knead until fully combined. Shape the mixture into 6/9/12 flat meatballs. Refrigerate. 

photo

4 Prep

Slice the radish finely. Finely chop the chives and apple. Combine the mayonnaise, vinegar, radish, apple chives, salt and pepper in a large bowl. Set aside. 

photo

5 Fry meatballs

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 4 min or until starting to brown all over. Cover with a lid, reduce the heat and cook for 5 min further until cooked through.

photo

6 Serve

Squeeze the salted cucumbers to release as much water as possible. Add the cooled potatoes and cucumbers to the bowl. Season generously with salt and pepper and toss (see pro tip). Serve the potato salad alongside the meatballs

Tips for fussy eaters

Serve with ketchup!

Pro tip

Make the potato salad in advance. Once the potatoes are fully cool, assemble the salad and refrigerate for as long as possible. Serve at room temperature.

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Panko bread crumbs 20 Grams
Soy sauce 10 ML
Water 30 ML
Fresh parsley 15 Grams
Onion powder 4 Grams
Eggs 1 Piece
Garlic powder 2 Grams
Smoked paprika powder 2 Grams
Dried marjoram 2 Grams
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

Salad

New potatoes 500 Grams
Salt 1 Tsp
Cucumber 1 Piece
Red radish 125 Grams
Fresh chives 15 Grams
Green apple 1 Piece
Mayonnaise 50 Grams
White balsamic vinegar 15 ML
Black pepper 0.5 Tsp
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