Glazed 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.
Cheddar Cheese, shredded
(Contains Anchovies/Anchois, Egg, Milk, Mustard)
Not included in your delivery
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, 1/4 tsp (1/2 tsp) salt and 1/2 tbsp (1 tbsp) BBQ Seasoning to a medium bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine.Roll mixture into 8 (16) equal-sized meatballs.Arrange meatballs on another parchment-lined baking sheet.Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, cut tomato into 1/2-inch pieces. Thinly slice green onions. Add spinach, tomatoes and Caesar dressing to a large bowl. Season with salt and pepper, then toss to combine.
When meatballs are done, combine BBQ sauce and 2 tbsp (4 tbsp) water in a large non-stick pan.Bring to a simmer over medium heat.Add meatballs, then toss to coat.
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. Remove from the oven, then 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 pan over meatballs.