German-Style Pork Frikadellen Traybake
with String Beans, Potatoes & Dill Pickle Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
So frikking delicious! This week, our world tour of meatballs lands us in Germany for inspiration. These frikadellen are shaped with ground pork, panko and onions, and roasted until golden, soft and savoury. They share a sheet pan with veggies: halved baby potatoes, string beans and chunks of beets make a pretty display. Slip in some dill pickle sour cream dipping sauce on the side, and it’s time to frik out.
We will send you:
- 250g Ground pork
- 450g Baby potatoes
- 200g Diced beets
- 300g String beans
- 50g Diced onions
- 20g Panko
- 1 Dill pickle
- 86ml Sour cream
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Mustard, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
10 g
Sodium
1430 mg
Total Carb
70 g
Sugars
18 g
Protein
36 g
Fibre
13 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Remove the stem ends of the string beans.
Start the traybake
On a lined sheet pan, toss the potatoes and beets with a drizzle of oil, ⅓ of the spices and S&P. Roast, 4 to 6 min., until beginning to soften.
Prepare the frikadellen
Meanwhile, in a medium bowl, combine the pork, onions, panko, 2 tbsp water (double for 4 portions), ¾ of the remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Finish the traybake
When the vegetables are beginning to soften, remove from the oven, stir and add the frikadellen. Roast, 9 to 11 min., until the vegetables are tender and the frikadellen are partially cooked. Remove from the oven and add the string beans, a drizzle of oil and a pinch of salt; toss well. Roast, 5 to 8 min., until the frikadellen* are cooked through and the string beans are crisp-tender.
Make the pickle sour cream
Meanwhile, small-dice the pickle. In a small bowl, combine the sour cream, pickle and remaining spices.
Plate your dish
Divide the traybake between your plates. Serve the pickle sour cream on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
