BBQ Beef Meatballs

Name: BBQ Beef Meatballs with Smashed Potatoes and Garlicky Broccoli
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 7 g Applewood Smoke Spice; 250 g Ground Beef; 2 unit(s) Russet Potato; 2 unit(s) Garlic, cloves; 7 g Chives; 4 tbsp BBQ Sauce; ⅓ cup Panko Breadcrumbs; 1 unit(s) Beef Broth Concentrate; 227 g Broccoli; 2 tbsp Butter*; 0.13 tsp Pepper*; 2 tbsp Milk*; 0.13 tsp Salt*; 1 tbsp Oil*

with Smashed Potatoes and Garlicky Broccoli

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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: Russet potato • Ground beef • Broccoli • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Chives • Garlic.

Tags:

Family Friendly

Allergens:

Mustard

•Wheat

•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

7 g

Applewood Smoke Spice

250 g

Ground Beef

2 unit(s)

Russet Potato

2 unit(s)

Garlic, cloves

7 g

Chives

4 tbsp

BBQ Sauce

⅓ cup

Panko Breadcrumbs

1 unit(s)

Beef Broth Concentrate

227 g

Broccoli

Not included in your delivery

2 tbsp

Butter*

0.13 tsp

Pepper*

2 tbsp

Milk*

0.13 tsp

Salt*

1 tbsp

Oil*

Nutrition Values

Calories770 kcal

Fat37 g

Saturated Fat16 g

Carbohydrate77 g

Sugar18 g

Dietary Fiber5 g

Protein34 g

Cholesterol105 mg

Sodium920 mg

Trans Fat1 g

Potassium1550 mg

Calcium100 mg

Iron6 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

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes, peel, then cut into 1/2-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
Meanwhile, finely chop chives.
Peel, then mince or grate garlic.
Cut broccoli into bite-sized pieces.

Line a baking sheet with parchment paper.
To a large bowl, add beef, panko, Applewood Smoke Spice, half the garlic, half the chives and 1 tbsp (2 tbsp) BBQ sauce. (TIP: If you prefer more tender meatballs, add an egg to mixture.)
Season with pepper, then combine.
Roll mixture into 8 (16) equal-sized meatballs.
On the prepared baking sheet, arrange meatballs.
Roast in the middle of the oven for 10-12 min, until cooked through.**

Meanwhile, heat a large non-stick pan over medium.
When hot, add broccoli and 2 tbsp (4 tbsp) water. Cover and cook for 4-5 min, stirring occasionally, until tender.
Add 1 tbsp (2 tbsp) oil and remaining garlic. Cook for 1 min, stirring often, until garlic is fragrant.
Season with salt and pepper.

When potatoes are fork-tender, drain and return to the 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, if you like.
Cover to keep warm, then set aside.

In another large bowl, stir together broth concentrate, remaining BBQ sauce and 2 tbsp (4 tbsp) water.
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.