Get a load of this meal! BBQ sauce-slathered beef meatballs and loaded potato wedges come together for a delightful explosion of taste. Grab the napkins and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Thinly slice green onions. Peel, then, using a box grater, coarsely grate half the carrot (whole carrot for 4 ppl).
Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the middle and bottom of the oven, rotating sheets halfway through cooking.)
While potato wedges roast, combine beef, breadcrumbs, 1/4 tsp salt and 1/2 tbsp BBQ seasoning (dbl both for 4 ppl) in a medium bowl. Season with pepper. Roll mixture into 8 equal meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the top of the oven, until golden and cooked through, 10-12 min.**
While meatballs bake, whisk together vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and grated carrots. Toss to combine.
Whisk together BBQ sauce and 2 tbsp water (dbl for 4 ppl) in a large microwave-safe bowl. Microwave until warmed through, 30 sec. When meatballs are finished coking, transfer them to the bowl with the warm BBQ sauce. Stir together, until meatballs are fully coated with sauce.
When potato wedges are done, sprinkle with cheese and green onions. Divide loaded potato wedges, glazed meatballs and salad between plates. Dollop sour cream over potatoes and spoon any remaining BBQ sauce from bowl over meatballs.