BBQ Beef Meatballs
with Smashed Potatoes and Garlicky Asparagus- Mustard
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Gluten
- Egg
- Crustaceans
- Fish
Ingredients: Russet potato • Ground beef • Asparagus • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Chives • Garlic.
Ingredients
250 g
Ground Beef
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Russet Potato
2 unit(s)
Garlic, cloves
7 g
Chives
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
1 unit(s)
Beef Broth Concentrate
227 g
Asparagus
Not included in your delivery
2 tbsp
Butter*
0.13 tsp
Pepper*
2 tbsp
Milk*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, peel, then cut into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, finely chop chives.
- Peel, then mince or grate garlic.
- Line a baking sheet with parchment paper.
- To a large bowl, add beef, panko, Applewood Smoke Spice, half the garlic, half the chives and 1 tbsp (2 tbsp) BBQ sauce. (TIP: If you prefer more tender meatballs, add an egg to mixture.)
- Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- Trim and discard bottom 1-inch from the asparagus. Cut asparagus into 2-inch pieces.
- When hot, add 1 tbsp ( 2 tbp) and asparagus. Cook for 4-5 min, stirring occasionally, until tender-crisp.
- Add the remaining garlic. Cook for 1 min, stirring often until fragrant.
- When potatoes are fork-tender, drain and return to the pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until slightly mashed.
- Season with salt and pepper.
- Cover to keep warm, then set aside.
- In another large bowl, stir together broth concentrate, remaining BBQ sauce and 2 tbsp (4 tbsp) water.
- When meatballs are done, use a slotted spoon to transfer them to the bowl with BBQ sauce mixture, then toss to coat.
- Divide garlicky asparagus and smashed potatoes between plates.
- Top potatoes with BBQ meatballs, then spoon any remaining sauce from the bowl over top.
- Sprinkle with remaining chives.
