BBQ Sausage Meatballs
with Smashed Potatoes and Garlicky Sugar Snap Peas- Mustard
- Wheat
- Milk
- Mustard
- Soy
- Wheat
- Egg
- Milk
- May contain traces of allergens
- Sesame
- Sulphites
- Crustaceans
- Fish
- Peanuts
- Tree nuts
These tasty meatballs are flavoured with BBQ spices and garlic, tossed in a tangy BBQ sauce and sprinkled with chives. It's a comfort-food classic you'll enjoy any night of the week.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain traces of: Mustard, Soy, Wheat, Egg, Milk)
2 unit(s)
Russet Potato
2 unit(s)
Garlic, cloves
7 g
Chives
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Soy, Wheat, Egg, Milk, Sesame, Sulphites, Crustaceans, Fish)
1 tbsp
BBQ Seasoning
(May contain traces of: Mustard, Soy, Wheat, Milk, Sesame, Sulphites, Peanuts, Tree nuts)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit(s)
Beef Broth Concentrate
113 g
Sugar Snap Peas
56 g
Green Peas
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
2 tbsp
Milk*
(Contains: Milk)
0.13 tsp
Salt*
1 tbsp
Oil*
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 sausage, 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, trim sugar snap peas.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then green peas. Cook, stirring often, until warmed through, 1-2 min.
- Add sugar snap peas to the pan. Cook, stirring often, until tender-crisp, 3-4 min.
- Add 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 peas 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 sausage, cook it in the same way the recipe instructs you to cook the beef.
