Get a load of this meal! BBQ sauce-slathered beef meatballs and loaded potato wedges come together for a delightful explosion of taste. Grab the napkins and dig in!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Cheddar Cheese, shredded(ContainsMilk/Lait)
BBQ Sauce(ContainsMustard/Moutarde, Sulphites/Sulfite)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Thinly slice green onions.
Toss potatoes with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and bottom of the oven and rotate sheets halfway through cooking.)
Combine beef with breadcrumbs, 1/4 tsp salt and 1/2 tbsp BBQ seasoning (dbl both for 4ppl) in a medium bowl. Season with pepper. Roll mixture into 8 equal meatballs (NOTE: 16 for 4ppl). Arrange meatballs on a parchment-lined baking sheet . Bake in the top of the oven until golden and cooked through,10-12 min.**
Whisk together vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl for 4ppl) in a large bowl. Season with salt and pepper. Add spring mix and carrots. Toss to combine.
Whisk together bbq sauce and 2 tbsp water (dbl for 4ppl) in a large microwave-safe bowl. Microwave until warmed through, 30 sec. When meatballs are finished coking, transfer to large bowl with BBQ sauce. Stir together, until meatballs are fully coated with sauce.
When potato wedges are done, sprinkle with cheese and green onions. Divide potato wedges, meatballs and salad between plates. Dollop sour cream over potatoes and spoon any bbq sauce from bowl over meatballs.