BBQ Plant-Based Ground Protein Meatballs
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
BBQ Plant-Based Ground Protein Meatballs

BBQ Plant-Based Ground Protein Meatballs

with Smashed Potatoes and Garlicky Broccoli

These tasty meatballs are flavoured with BBQ spices and garlic, sweetened with a sprinkling of chives, then tossed in a tangy BBQ sauce. This comfort food classic satisfies on any night of the week!


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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Plant-Based Ground Protein

2 unit(s)

Russet Potato

227 g

Broccoli, florets

2 unit(s)

Garlic, cloves

7 g


4 tbsp

BBQ Sauce

(Contains Mustard)

1 tbsp

BBQ Seasoning

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit(s)

Beef Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories770 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate87 g
Sugar20 g
Dietary Fiber9 g
Protein27 g
Cholesterol30 mg
Sodium1340 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium150 mg
Iron6.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Potato Masher
Slotted Spoon


Cook potatoes and prep

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, finely chop chives. Peel, then mince or grate garlic.

Make meatballs

Line a baking sheet with parchment paper.Add plant-based ground protein, panko, BBQ Seasoning, half the garlic, half the chives and 1 tbsp (2 tbsp) BBQ sauce to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!) Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Arrange meatballs on the prepared baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Cook broccoli

Meanwhile, cut broccoli into bite-sized pieces.Heat a large non-stick pan over medium heat. When hot, add broccoli and 2 tbsp (4 tbsp) water. Cover and cook, stirring occasionally, until tender, 5-6 min. Add 1 tbsp (2 tbsp) oil and remaining garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.

Mash potatoes

When potatoes are fork-tender, drain and return to the same 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, to taste.Cover to keep warm, then set aside.

Coat meatballs

Stir together broth concentrate, remaining BBQ sauce and 2 tbsp (4 tbsp) water in another large bowl. When meatballs are done, use a slotted spoon to transfer them to the bowl with BBQ sauce mixture, then toss to coat.

Finish and serve

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