Bratwurst Meatballs with Creamy Mustard Sauce and Sautéed Cabbage
Seasoned with marjoram, nutmeg, ginger, and a few other floral spices, these meatballs have the familiar German sausage taste. A creamy mustard sauce makes and sprinkling of fresh herbs finish these nicely. Serve with a bright tart vinegary cabbage sauté to cut the richness.
Servings 3
Calories 328kcal
Ingredients
Meatballs
- 1 pound ground pork turkey, or a mixture of the two
- 1/2 cup pork panko or almond flour for pork-free
- 1 egg lightly beaten
- 1/4 onion chopped fine
- 1 teaspoon gelatin
- 1 teaspoon marjoram dried
- 1/2 teaspoons white pepper fresh ground
- 1/2 teaspoon allspice ground
- 1/2 teaspoon salt
- 1/4 teaspoon ground mace or nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon mustard powder
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground coriander
- 1/8 teaspoon crushed caraway seeds
- 1/8 teaspoon black pepper fresh ground
- 1 teaspoon avocado oil
Sauce
- 1/4 cup heavy cream or coconut cream for dairy-free
- 1/4 cup chicken stock
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon coconut aminos
- 1/4 teaspoon gelatin
- 1 teaspoon lemon juice
- salt and pepper to taste
Cabbage
- 1 teaspoon avocado oil
- 2 cups cabbage shaved fine (I like to use a mandolin but a sharp knife works well too)
- 1 tablespoon coconut aminos
- 2 tablespoons red wine vinegar or more to taste
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley for garnish, optional
Instructions
- Heat a large non-stick pan over high heat and when hot, add the avocado oil. When the oil is hot, add the cabbage along with a pinch of salt. Cook, stirring occasionally until the cabbage is softened, about 8-10 minutes. Add coconut aminos and red wine vinegar and cook until little to no liquid remains. Season to taste with salt and pepper and sprinkle with parsley. Divide between two serving plates and set aside. Wipe the pan clean.
- Combine all meatball ingredients except avocado oil in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs.
- Heat the wiped pan over medium-high heat. When hot, add the avocado oil. When the oil is hot, add the meatballs. Cook until golden, turning occasionally until browned on all sides, about 10-15 minutes. Remove to a large plate and set aside. Do not clean the pot.
- Add the cream, stock, mustard, coconut aminos, gelatin, and any juices that have accumulated on the serving plate. Boil until reduced and slightly thickened, 3-5 minutes. Off heat, add lemon. Season to taste with salt and pepper and add back the meatballs. Serve with meatballs and the cabbage alongside.
Notes
Protein:Energy Quotient [calories]: 1.59
Nutrition
Calories: 328kcal | Carbohydrates: 7g | Protein: 41g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 842mg | Potassium: 598mg | Fiber: 2g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 2mg