Glazed Plant-Based Ground Protein Meatballs
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Glazed Plant-Based Ground Protein Meatballs

Glazed Plant-Based Ground Protein Meatballs

with Loaded Potato Wedges and Side Salad

Get a load of this meal! BBQ sauce-slathered plant-based ground protein meatballs and loaded potato wedges come together for a delightful explosion of flavours. Grab some napkins and dig in!

Family Friendly

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


serving amount

250 g

Plant-Based Ground Protein

350 g

Yellow Potato

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 piece


56 g

Baby Spinach

2 piece

Green Onion

1 tbsp

BBQ Seasoning

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

4 tbsp

BBQ Sauce

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

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 piece

Sour Cream

(Contains Milk)

2 tbsp

Ranch Dressing

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

Not included in your delivery

0.13 tsp


1 tbsp


0.38 tsp



Nutrition Values

Calories830 kcal
Fat48 g
Saturated Fat18 g
Carbohydrate74 g
Sugar21 g
Dietary Fiber9 g
Protein31 g
Cholesterol50 mg
Sodium1790 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium350 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Medium Bowl
Large Bowl


Roast potato wedges
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Roast meatballs
  • Meanwhile, add plant-based ground protein, panko, 1/4 tsp (1/2 tsp) salt and 1/2 tbsp (1 tbsp) BBQ Seasoning to a medium bowl. Season with pepper, then combine.
  • Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
  • Arrange meatballs on another parchment-lined baking sheet.
  • Roast in the top of the oven until cooked through, 10-12 min.**
Make side salad
  • Meanwhile, cut tomato into 1/2-inch pieces.
  • Thinly slice green onions.
  • Add spinach, tomatoes and ranch dressing to a large bowl. Season with salt and pepper, then toss to combine.
Warm BBQ sauce
  • Whisk together BBQ sauce and 2 tbsp (4 tbsp) water in a large microwavable bowl.
  • Microwave until warmed through, 30 sec.
  • When meatballs are done, transfer to the bowl with warm BBQ sauce. Stir until meatballs are fully coated with sauce.

Finish potato wedges
  • When potato wedges are done, carefully remove from the oven, then sprinkle cheese over top.
  • Return to the oven and roast until cheese melts, 3-4 min.
  • Sprinkle green onions over top.
Finish and serve
  • Divide loaded potato wedges, glazed meatballs and salad between plates.
  • Dollop sour cream over potato wedges and spoon any remaining BBQ sauce from the bowl over meatballs.

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.