Saucy BBQ Beef Meatballs
with Mashed Potatoes and Garlicky Broccoli
These tasty meatballs are flavoured with BBQ spices, chives and garlic, then tossed in a savoury-sweet BBQ sauce. This comfort food classic is great for any night of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
4 tbsp
BBQ Sauce
(Contains Mustard)
2 unit
Garlic, cloves
1 tbsp
BBQ Seasoning
(Contains Sulphites)
460 g
Russet Potato
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
227 g
Broccoli, florets
7 g
Chives
1 unit
Beef Broth Concentrate
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
3 tbsp
Milk*
(Contains Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, thinly slice chives. Peel, then mince or grate garlic. Line a baking sheet with parchment paper. Add beef, breadcrumbs, half the garlic, half the chives and BBQ Seasoning to a large bowl. (NOTE: If you prefer a firmer meatball, add an egg to the mixture!) Season with 1/4 tsp salt and 1/8 tsp pepper (dbl both for 4 ppl), then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on the parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**
Meanwhile, cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then broccoli, remaining garlic and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cover and cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Remove the pan from heat, then cover to keep warm.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste. Set aside.
When meatballs are done, stir together broth concentrate, BBQ sauce and 2 tbsp water (dbl for 4 ppl) in another large bowl. Add meatballs, then toss gently to coat.
Divide mashed potatoes between plates. Top with BBQ meatballs, then spoon over any remaining sauce from the large bowl. Sprinkle with remaining chives. Serve garlicky broccoli alongside.
