Glazed Beyond Meat® Meatballs
with Loaded Potato Wedges and Side Salad- Milk
- Sulphites
- Mustard
- Wheat
- Egg
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Gluten
- Sulphites
- Egg
- Crustaceans
- Fish
Get a load of this meal! BBQ sauce-slathered Beyond Meat® meatballs and loaded potato wedges come together for a delightful explosion of flavours. Grab some napkins and dig in! Ingredients: Yellow potato • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Roma tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • 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) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Green onion • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites).
Ingredients
2 unit(s)
Beyond Meat®
350 g
Yellow Potato
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Tomato
56 g
Baby Spinach
2 unit(s)
Green Onion
9 g
BBQ Seasoning
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Wheat, Gluten, Sulphites, Egg, Crustaceans, Fish)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
2 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Ranch Dressing
(Contains: Milk, Egg May contain traces of: Mustard, Tree nuts, Sesame, Soy, Wheat, Sulphites, Fish)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, 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 for 24-26 min, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, to a medium bowl, add Beyond Meat® patties, panko, 1/4 tsp (1/2 tsp) salt and 1/2 tbsp (1 tbsp) BBQ Seasoning.
- 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 for 10-12 min, until cooked through.**
- Meanwhile, cut tomato into 1/2-inch pieces.
- Thinly slice green onions.
- To a large bowl, add spinach, tomatoes and ranch dressing. Season with salt and pepper, then toss to combine.
- In a large microwavable bowl, whisk together BBQ sauce and 2 tbsp (4 tbsp) water.
- Microwave for 30 sec, until warmed through.
- 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 for 3-4 min, until cheese melts.
- Sprinkle green onions over top.
- Divide loaded potato wedges, glazed Beyond Meat® 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 Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef.** Disregard tip to add an egg to mixture.
