Smart Cheddar and Beyond Meat® Meatballs
with Blueberry BBQ Sauce and Roasted Veggies
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: Veggie burger (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)) • 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) • 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 lecithin, 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) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
2 g
Garlic Salt
(May contain traces of: Sulphites, Peanuts, Triticale, Mustard, Tree nuts, Soy, Milk, Wheat, Sesame)
1 unit(s)
Blueberry Jam
2 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Fish, Egg, Sulphites, Crustaceans, Soy, Milk, Wheat, Sesame, Gluten)
250 g
Yellow Potato
170 g
Green Beans
1 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 Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut 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 for 23-25 min, flipping halfway through, until tender and golden.
- Meanwhile, thinly slice green onion.
- To a large bowl, add Beyond Meat® patties, breadcrumbs, cheese and 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. 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.
- To a small pot, add blueberry jam and 1 tbsp (2 tbsp) water.
- 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 Beyond Meat® meatballs between plates.
- Spoon blueberry-BBQ sauce over meatballs.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook pork.**
