Glazed Double Beef Meatballs
with Loaded Potato Wedges and Side Salad
Get a load of this meal! BBQ sauce-slathered beef meatballs and loaded potato wedges come together for a delightful explosion of flavours. Grab some napkins and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
350 g
Yellow Potato
½ cup
Cheddar Cheese, shredded
(Contains Milk)
66 g
Mini Cucumber
56 g
Baby Spinach
2 unit(s)
Green Onion
½ tbsp
BBQ Seasoning
(Contains Sulphites)
4 tbsp
BBQ Sauce
(Contains Mustard)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
6 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Ranch Dressing
(Contains Egg, Milk, Soy)
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. 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.)
Meanwhile, add beef, panko, 1/2 tsp (1 tsp) salt and 1/2 tbsp (1 tbsp) BBQ Seasoning to a medium bowl. (TIP: If you prefer a more tender meatball, add 1 (2) egg to the mixture!) Season with pepper, then combine. Roll mixture into 16 equal-sized meatballs (32 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.**
Meanwhile, thinly slice cucumber. Thinly slice green onions. Add spinach, cucumbers and ranch dressing to a large bowl. Season with salt and pepper, then toss to combine.
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.
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.
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.
