BBQ Turkey Meatballs

Name: BBQ Turkey Meatballs with Smashed Potatoes and Garlicky Broccoli
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Ground Turkey; 2 unit Russet Potato; 227 g Broccoli; 2 unit Garlic, cloves; 7 g Chives; 4 tbsp BBQ Sauce; 1 tbsp BBQ Seasoning; ¼ cup Panko Breadcrumbs; 1 unit Beef Broth Concentrate; 0.13 tsp Salt*; 2 tbsp Unsalted Butter*; 2 tbsp Milk*; 1 tbsp Oil*; 0.13 tsp Pepper*

with Smashed Potatoes and Garlicky Broccoli

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These tasty turkey 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!

Tags:

Family Friendly

Allergens:

Senf

•Hvede

•Milk

The quantities provided above are averages only.

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

Ground Turkey

2 unit

Russet Potato

227 g

Broccoli

2 unit

Garlic, cloves

7 g

Chives

4 tbsp

BBQ Sauce

1 tbsp

BBQ Seasoning

¼ cup

Panko Breadcrumbs

1 unit

Beef Broth Concentrate

Not included in your delivery

0.13 tsp

Salt*

2 tbsp

Unsalted Butter*

2 tbsp

Milk*

1 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values

Calories710 kcal

Fat29 g

Saturated Fat11 g

Carbohydrate79 g

Sugar20 g

Dietary Fiber7 g

Protein34 g

Cholesterol140 mg

Sodium1080 mg

Trans Fat1 g

Potassium1900 mg

Calcium200 mg

Iron5 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

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 turkey, 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 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 the pan is 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.