Protein Swap | Ground Beef German Frikadellen
with Creamy Dill Kohlrabi Salad
Cooking time
30 minutes
Servings
2/4
Calories
730 /serving
In Germany, meatballs are known as frikadellen, as in frikkin-delectable! We’re throwing them a curveball by using ground beef. But we're taking it to the home plate with classic flavours of dill and sour cream in the kohlrabi salad, plus home-style baby potatoes.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Lemon
- 2 Celery stalks
- 450g Baby potatoes
- 1 Shallot (or onion)
- 2 Kohlrabies
- 14g Dill
- 30g Panko
- 15ml Dijon mustard
- 86ml Sour cream
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
34 g
Saturated Fat
13 g
Sodium
480 mg
Total Carb
69 g
Sugars
13 g
Protein
39 g
Fibre
14 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, halve, peel and mince the shallot.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Peel and cut the kohlrabies into matchsticks (or halve and thinly slice).
- Thinly slice the celery crosswise on an angle.
- Halve the lemon; juice ½ and quarter the remaining ½.
Prepare & cook the meatballs
- Crumble the patties.
- In a medium bowl, combine the crumbled patties, shallot, panko, 1 egg (double for 4 portions) and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
Make the sauce & salad
- Meanwhile, in a small bowl, combine the sour cream, lemon juice, mustard and S&P.
- In a large bowl, combine the celery, kohlrabies, ½ the dill, 2 tbsp of the sauce (double for 4 portions), a drizzle of oil and S&P.
Finish & serve
- When the potatoes are tender, sprinkle with the remaining dill.
- Divide the potatoes, salad and meatballs between your plates.
- Serve the remaining sauce on the side.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
