BBQ Beef Meatballs

BBQ Beef Meatballs

with Smashed Potatoes and Garlicky Broccoli

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These tasty BBQ meatballs are flavoured with BBQ spices and garlic and sweetened with a sprinkling of chives. Tossed in a tangy BBQ sauce, this comfort food classic is great for any weeknight meal.

Tags:Quick PrepFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

360 g

Red Potato

227 g

Broccoli, florets

1 tbsp

Garlic Puree

7 g


4 tbsp

BBQ Sauce


1 tbsp

BBQ Seasoning

¼ cup

Panko Breadcrumbs


1 unit

Beef Broth Concentrate

56 g

Onion, sliced

Not included in your delivery

1 tbsp

Unsalted Butter*


2 tbsp



1 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate68 g
Sugar23 g
Dietary Fiber8 g
Protein34 g
Cholesterol90 mg
Sodium1110 mg
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Measuring Spoons
Baking Sheet
Large Bowl
Aluminum Foil
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. While water comes to a boil, thinly slice chives. Stir together broth concentrate, 3 tbsp BBQ sauce and 2 tbsp water (dbl both for 4 ppl) in a small bowl. Set aside.


Combine beef, panko, BBQ Seasoning, half the garlic puree, half the chives and remaining BBQ sauce in a large bowl. Season with pepper. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll beef mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**


While meatballs bake, cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then broccoli, onion, remaining garlic puree and 2 tbsp water (dbl for 4 ppl). Stir to combine. Cook, covered, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.


When potatoes are done, drain and return them to the same pot, off heat. Roughly mash 1 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.


When meatballs are done, drizzle with BBQ sauce mixture from the small bowl, then toss to coat.


Divide garlicky broccoli and smashed potatoes between plates. Top potatoes with BBQ meatballs, then spoon over any remaining sauce from the baking sheet. Sprinkle remaining chives over top.