German Style Meatballs
with Braised Red Cabbage, Potatoes and Gravy
Bringing the warming flavours of winter to your plate with this delicious dish!
Cals 938 · Prot 56 · Carbs 101 · Fat 37
Global Eats
40 min
Bringing the warming flavours of winter to your plate with this delicious dish!
Cals 938 · Prot 56 · Carbs 101 · Fat 37
Global Eats
Ingredients
Meatballs
Grass fed Beef Mince
350 Grams
Red onion
1 Piece
Panko bread crumbs
10*11*12*
15 Grams
Organic Eggs
5*
1 Piece
Dijon mustard
13*
6 Grams
Garlic powder
2 Grams
Vegetable oil
1 Tbsp
Gravy
Butter
4*
10 Grams
Plain flour
10*11*
15 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Whole milk
4*
200 ML
Worcestershire sauce
6*11*
15 ML
Potatoes
Potatoes
600 Grams
Fresh parsley
15 Grams
Salt
0.5 Tsp
Cabbage
Red cabbage
450 Grams
Butter
4*
10 Grams
Cranberry sauce
100 Grams
Balsamic vinegar
14*
15 ML
Salt
0.5 Tsp
Water
100 ML
Star anise
2 Piece
Cinnamon stick
1 Piece
Allergens
*10 Wheat, *11 Gluten, *12 Lupin, *5 Eggs, *13 Mustard, *4 Milk, *9 Soya, *15 Celery, *6 Fish, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3929 / 938 |
| Fats (g) | 37.1 |
| of which saturated (g) | 17.5 |
| Carbohydrates (g) | 101 |
| of which sugars (g) | 36.4 |
| Fibers (g) | 15.1 |
| Proteins (g) | 55.8 |
| Salt (g) | 3.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook red cabbage
- Finely slice the red cabbage, discarding the stem.
- Heat a large pot over a medium heat with 10g butter, cranberry sauce, balsamic vinegar and a pinch of salt.
- Add the red cabbage, measured water, star anise (to taste), and cinnamon stick.
- Mix and simmer, covered, for 15 min.
- After 15 min, remove the lid and cook for 5-10 min further or until all the liquid has evaporated, and the cabbage has softened.
- Set aside and keep warm.
2 Boil potatoes
- Meanwhile, chop the potatoes in half, skins-on.
- Add them to a pan of salted boiling water.
- Cook the potatoes over a medium heat for 15-20 min until tender.
- Drain and set aside.
3 Make meatballs
- Meanwhile, peel and grate the onion, and squeeze and discard most of the liquid.
- In a large bowl, add the onion, beef mince, panko bread crumbs, eggs, Dijon mustard, and garlic powder.
- With clean hands, knead the mixture well until soft and fully combined.
- Shape into small meatballs.
4 Fry meatballs
- Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil.
- Add the meatballs and cook for 6 min or until browned.
- Transfer the meatballs to a plate, and reserve the pan.
5 Make gravy
- Return the pan to medium heat.
- Add the remaining butter, flour, and chicken stock cube to the pan juices.
- Mix until a sandy paste forms.
- Gradually whisk in the milk, and cook 3-4 min until thickened.
- Stir in the Worcestershire sauce and return the meatballs back in the pan to warm up.
6 Serve
- Finely chop the parsley.
- Top the potatoes with the parsley and a pinch of salt.
- Serve the German Style Meatballs with Braised Red Cabbage, Potatoes and Gravy.
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