Glazed Plant-Based Ground Protein Meatballs
with Loaded Potato Wedges and Side Salad- Milk
- Mustard
- Wheat
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
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!
Ingredients
250 g
Plant-Based Ground Protein
350 g
Yellow Potato
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Tomato
56 g
Baby Spinach
2 unit(s)
Green Onion
1 tbsp
BBQ Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Ranch Dressing
(Contains: Milk, Egg May contain traces of: Mustard, Sesame, Soy, Sulphites, Wheat, Fish)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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 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.**
- 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.
- 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.
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.
