BBQ Plant-Based Ground Protein Meatballs
with Smashed Potatoes and Garlicky Broccoli- Mustard
- Wheat
- Milk
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Egg
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Peanuts
- Tree nuts
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!
Ingredients
250 g
Plant-Based Ground Protein
2 unit(s)
Russet Potato
227 g
Broccoli
2 unit(s)
Garlic, cloves
7 g
Chives
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
1 tbsp
BBQ Seasoning
(May contain traces of: Sesame, Soy, Sulphites, Wheat, Milk, Mustard, Peanuts, Tree nuts)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
2 tbsp
Milk*
(Contains: Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.**
- 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.
- 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.
- 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.
- 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.
If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook, and plate the beef.
