with Smashed Potatoes and Garlicky Broccoli
These tasty meatballs are flavoured with BBQ spices and garlic, tossed in a tangy BBQ sauce and sprinkled with chives. It's a comfort-food classic you'll enjoy any night of the week. Ingredients: Russet potato • Ground beef • Broccoli • 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) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Chives • Garlic.
Allergens
Utensils
Tags
Ground Beef
250 g
Russet Potato
2 unit(s)
Garlic, cloves
2 unit(s)
Chives
7 g
BBQ Sauce
4 tbsp
BBQ Seasoning
1 tbsp
Panko Breadcrumbs
0.33 cup
Beef Broth Concentrate
1 unit(s)
Broccoli
227 g
Unsalted Butter
2 tbsp
Pepper
0.125 tsp
Milk
2 tbsp
Salt
0.125 tsp
Oil
1 tbsp
- 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, finely chop chives.
- Peel, then mince or grate garlic.
- Cut broccoli into bite-sized pieces.
- Line a baking sheet with parchment paper.
- Add beef, panko, BBQ Seasoning, half the garlic, half the chives and 1 tbsp (2 tbsp) BBQ sauce to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture.)
- Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on the prepared baking sheet.
- Roast in the middle of the oven until cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add broccoli and 2 tbsp (4 tbsp) water. Cover and cook, stirring occasionally, until tender, 4-5 min.
- Add 1 tbsp (2 tbsp) oil and remaining garlic. Cook, stirring often, until garlic is fragrant, 1 min.
- Season with salt and pepper, to taste.
- When potatoes are fork-tender, drain and return to the same pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until slightly mashed.
- Season with salt and pepper, to taste.
- Cover to keep warm, then set aside.
- Stir together broth concentrate, remaining BBQ sauce and 2 tbsp (4 tbsp) water in another large bowl.
- When meatballs are done, use a slotted spoon to transfer them to the bowl with BBQ sauce mixture, then toss to coat.
- Divide garlicky broccoli and smashed potatoes between plates.
- Top potatoes with BBQ meatballs, then spoon any remaining sauce from the bowl over top.
- Sprinkle with remaining chives.
760
kcal
Calories
37
g
Fat
16
g
Saturated Fat
74
g
Carbohydrate
16
g
Sugar
4
g
Dietary Fiber
33
g
Protein
105
mg
Cholesterol
990
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
6
mg
Iron
