Smart Cheddar and Beef Meatballs
with Blueberry BBQ Sauce and Roasted Veggies- Milk
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Mustard
- Fish
- Egg
- Sulphites
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Sesame
- Gluten
Sweet and smoky blueberry BBQ sauce is the star of this meal. It smothers cheddar-studded beef meatballs in this 4-star dinner! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Ground beef • Yellow potato • Green beans • 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) • Green onion • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Ground Beef
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
2 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Blueberry Jam
2 tbsp
BBQ Sauce
(Contains: Mustard May be present: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
200 g
Yellow Potato
170 g
Green Beans
2 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut potatoes into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the bottom of the oven 23-25 min, flipping halfway through, until tender and golden.
- Meanwhile, thinly slice green onions.
- To a large bowls, add beef, breadcrumbs, cheese and half the green onions. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On another parchment-lined baking sheet, arrange meatballs.
- Roast in the middle of the oven 12-14 min, until golden and cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- Trim green beans.
- When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook 4-5 min, stirring occasionally, until water evaporates and beans are tender.
- Add 1 tbsp (2 tbsp) butter and remaining green onions. Cook 1 min, stirring often, until green beans are coated and tender. Season with salt and pepper.
- Remove from heat and cover to keep warm.
- Add blueberry jam and 1 tbsp (2 tbsp) water to a small pot.
- Cook over medium for 30 sec, whisking constantly, until jam is smooth and warmed through.
- Reduce heat to medium-low.
- Add half the BBQ sauce to the pot (use all for 4 servings). Cook 1 min, whisking occasionally, until well-combined and warmed through.
- Remove the pan from heat.
- Divide potatoes, green beans and meatballs between plates.
- Spoon blueberry-BBQ sauce over meatballs.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook the pork.**
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The blueberry BBQ sauce was a standout hit, with many reviewers loving the unexpected combination of sweet and smoky flavours. The cheddar meatballs were well-received, though some found them a touch bland on their own without the sauce.
- Ease of prep: Most reviewers found this meal straightforward and quick to pull together, especially with everything roasting in the oven simultaneously. Some noted the number of pots and pans felt like a lot for a weeknight dinner.
- Suggestions: Double the blueberry jam for a more pronounced fruit flavour, as the BBQ sauce can easily overpower it. Some reviewers also recommend using a finer cheese grate so the cheddar blends evenly into the meatballs and stays put during cooking.
- Leftovers: Leftovers reheated well and made a satisfying lunch the next day, according to several reviewers.
- Portions: Potato portions were consistently flagged as too small, with many reviewers adding extra from their own pantry to round out the meal. A few also wished for one or two more meatballs per serving to make it feel complete.
