Saucy BBQ Beef Meatballs
with Mashed Potatoes and Garlicky Broccoli- Mustard
- Sulphites
- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
These tasty meatballs are flavoured with BBQ spices, chives and garlic, then tossed in a savoury-sweet BBQ sauce. This comfort food classic is great for any night of the week!
Ingredients
250 g
Ground Beef
4 tbsp
BBQ Sauce
(Contains: Mustard)
2 unit
Garlic, cloves
1 tbsp
BBQ Seasoning
(Contains: Sulphites)
460 g
Russet Potato
¼ cup
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
227 g
Broccoli, florets
7 g
Chives
1 unit
Beef Broth Concentrate
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
3 tbsp
Milk*
(Contains: Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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.
Meanwhile, thinly slice chives. Peel, then mince or grate garlic. Line a baking sheet with parchment paper. Add beef, breadcrumbs, half the garlic, half the chives and BBQ Seasoning to a large bowl. (NOTE: If you prefer a firmer meatball, add an egg to the mixture!) Season with 1/4 tsp salt and 1/8 tsp pepper (dbl both for 4 ppl), then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on the parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**
Meanwhile, cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then broccoli, remaining garlic and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cover and cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Remove the pan from heat, then cover to keep warm.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste. Set aside.
When meatballs are done, stir together broth concentrate, BBQ sauce and 2 tbsp water (dbl for 4 ppl) in another large bowl. Add meatballs, then toss gently to coat.
Divide mashed potatoes between plates. Top with BBQ meatballs, then spoon over any remaining sauce from the large bowl. Sprinkle with remaining chives. Serve garlicky broccoli alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The BBQ meatballs are a standout — well-seasoned and saucy; some reviewers found the BBQ sauce a touch too sweet or salty and suggest using a lighter hand.
- Ease of prep: Most reviewers found this recipe quick and straightforward, though a few noted that peeling potatoes takes longer than the estimated time.
- Suggestions: Add an egg to the meatball mixture to help them hold together and stay moist; some reviewers also recommend extending the meatball cook time to 15–16 minutes to ensure they are cooked through. Consider seasoning the mashed potatoes with extra butter, garlic, or cheese to boost their flavour.
- Leftovers: Several reviewers noted this meal reheats well and tastes even better the next day once the flavours have had time to develop.
- Portions: A number of reviewers felt the meatball and potato quantities were on the smaller side, especially for families of four, and suggest doubling the meatball mix if feeding hungry eaters.
