German-Style Pork Meatballs
Creamy Caper-Lemon Sauce & Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
The contrast between the fresh, cool crunch of a fresh dill and cucumber salad, and the fork-tender warmth of pork meatballs is German ingenuity. Cream, capers and lemon create a divine sauce, while roasted Brussels sprouts are the cozy cold-weather side for the job.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 3 Cucumbers
- 400g Brussels sprouts
- 1 Lemon
- 14g Dill
- 12g Chicken demi-glace
- 10g Capers
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk • Mustard
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
41 g
Saturated Fat
15 g
Sodium
1100 mg
Total Carb
32 g
Sugars
9 g
Protein
42 g
Fibre
12 g
Preparation
Roast the Brussels sprouts
- Preheat the oven to 450°F.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Prepare the meatballs
- Meanwhile, pick the dill fronds off the stems; roughly chop the fronds.
- In a medium bowl, combine the pork, ½ the dill, the remaining spices and S&P.
- Form into 10 meatballs (double for 4 portions).
Cook the meatballs
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 7 to 9 min., until browned and cooked through.
Make the smashed cucumber salad
- Meanwhile, juice the lemon.
- Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks.
- In a second medium bowl, combine the cucumbers, ½ the lemon juice, the remaining dill, a drizzle of oil and S&P.
Make the sauce & coat the meatballs
- To the pan of meatballs, add the capers and cook, stirring often, 1 to 2 min., until fragrant.
- Add the demi-glace, cream, remaining lemon juice and ⅓ cup water (double for 4 portions).
- Cook, spooning the sauce over, 2 to 4 min., until reduced, coated and warmed through.
Plate your dish
- Divide the Brussels sprouts and meatballs between your plates.
- Spoon the sauce over the meatballs.
- Serve the smashed cucumber salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
