BBQ Sausage Meatballs
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BBQ Sausage Meatballs

BBQ Sausage Meatballs

with Smashed Potatoes and Garlicky Sugar Snap Peas

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.

Allergens:
Mustard
•Wheat
•Milk

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

(May contain 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 Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

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*

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Nutrition Values

Calories790 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate84 g
Sugar23 g
Dietary Fiber8 g
Protein31 g
Cholesterol105 mg
Sodium1550 mg
Trans Fat0.5 g
Potassium1800 mg
Calcium150 mg
Iron6.5 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.

Utensils

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

Instructions

Cook potatoes and prep
1
  • 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
2
  • 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.**
3
  • 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.
Mash potatoes
4
  • 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
5
  • 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.
6
  • 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.
7

If you've opted to get sausage, cook it in the same way the recipe instructs you to cook the beef.