with Smashed Potatoes and Garlicky Broccoli
Ingredients: Russet potato • Broccoli • Ground beef • BBQ sauce (mustard) (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) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Chives • Garlic.
Allergens
Tags
Applewood Smoke Spice
7 g
Ground Beef
250 g
Russet Potato
2 unit(s)
Garlic, cloves
2 unit(s)
Chives
7 g
BBQ Sauce
4 tbsp
Panko Breadcrumbs
0.33 cup
Beef Broth Concentrate
1 unit(s)
Broccoli
227 g
Butter
2 tbsp
Pepper
0.125 tsp
Milk
2 tbsp
Salt
0.125 tsp
Oil
1 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, peel, then cut into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, finely chop chives.
- Peel, then mince or grate garlic.
- Cut broccoli into bite-sized pieces.
- Line a baking sheet with parchment paper.
- To a large bowl, add beef, panko, Applewood Smoke Spice, half the garlic, half the chives and 1 tbsp (2 tbsp) BBQ sauce. (TIP: If you prefer more tender meatballs, add an egg to mixture.)
- Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add broccoli and 2 tbsp (4 tbsp) water. Cover and cook for 4-5 min, stirring occasionally, until tender.
- Add 1 tbsp (2 tbsp) oil and remaining garlic. Cook for 1 min, stirring often, until garlic is fragrant.
- Season with salt and pepper.
- When potatoes are fork-tender, drain and return to the 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, if you like.
- Cover to keep warm, then set aside.
- In another large bowl, stir together broth concentrate, remaining BBQ sauce and 2 tbsp (4 tbsp) water.
- 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.
850
kcal
Calories
41
g
Fat
17
g
Saturated Fat
87
g
Carbohydrate
20
g
Sugar
8
g
Dietary Fiber
38
g
Protein
120
mg
Cholesterol
960
mg
Sodium
1.5
g
Trans Fat
1900
mg
Potassium
175
mg
Calcium
7
mg
Iron
with Potatoes, Green Beans and Cream of Chicken Gravy
