Smart Cheddar and Plant-Based Ground Protein Meatballs
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Smart Cheddar and Plant-Based Ground Protein Meatballs

Smart Cheddar and Plant-Based Ground Protein Meatballs

with Blueberry BBQ Sauce and Roasted Veggies

Sweet and smoky blueberry-BBQ sauce is the star of this dish. It smothers cheddar-studded plant-based ground protein meatballs in this four-star dinner!

Tags:
Calorie Smart
Carb Smart
Veggie
Allergens:
Milk
Barley
Oats
Rye
Sesame
Soy
Wheat
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Plant-Based Ground Protein

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit

Green Onion

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit

Blueberry Jam

4 tbsp

BBQ Sauce

(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)

250 g

Red Potato

285 g

Cauliflower

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories670 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate65 g
Sugar26 g
Dietary Fiber9 g
Protein26 g
Cholesterol30 mg
Sodium1500 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium200 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Measuring Cups
Whisk

Instructions

Prep and roast potatoes
1
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
  • Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-23 min.
Prep and make meatballs
2
  • Meanwhile, thinly slice green onions.
  • Cut cauliflower into bite-sized pieces.
  • Add plant-based ground protein, breadcrumbs, half the green onions and cheddar cheese to a large bowl. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then combine. 
  • Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
Bake meatballs
3
  • Arrange meatballs on the parchment-lined baking sheet.
  • Bake in the middle of the oven, until golden-brown and cooked through, 12-14 min.**
Saute cauliflower
4
  • Meanwhile, heat a large non-stick pan over medium-high.
  • When hot, aHeat a large non-stick pan over medium-high heat.
  • When hot, add 2 tbsp (4 tbsp) butter, then cauliflower and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until softened, 4-5 min.
  • Season with salt and pepper.
  • Remove from heat and cover to keep warm.
Make sauce
5
  • Add blueberry jam and 1 tbsp (2 tbsp) water to a small pot.
  • Heat over medium heat.
  • Cook, whisking constantly, until blueberry jam is smooth and warmed through, 30 sec.
  • Reduce heat to medium-low.
  • Add half the BBQ sauce to the pot (use all for 4 ppl). Cook, whisking occasionally, until well-combined and warmed through, 1 min.
  • Remove the pan from heat.
Finish and serve
6
  • Divide potatoes, cauliflower and meatballs between plates.
  • Sprinkle remaining green onions over cauliflower. 
  • Spoon blueberry-BBQ sauce over meatballs.
Modularity step (under step 2)
7

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 pork.**