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Smart Cheddar and Plant-Based Ground Protein Meatballs
Veggie
Under 50g of Carbs
Under 650 Calories
Smart Cheddar and Plant-Based Ground Protein Meatballs

with Blueberry BBQ Sauce and Roasted Veggies

10 min
Difficulty: 2/3
Canadian

Sweet and smoky blueberry BBQ sauce is the star of this meal. It smothers cheddar-studded plant-based ground protein 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: Plant-based ground protein (water, TMRW™ protein (pea protein isolate, oat flour, brown rice protein concentrate), TMRW™ blend (cooked kidney beans, cooked yellow split peas, hulled sunflower seeds), expeller pressed canola oil, refined coconut oil, natural flavours (containing yeast extracts, salt, spice extracts), methylcellulose, pea protein isolate, beet powder, potato starch, nutritional yeast, dried vinegar, sunflower lecithin, coriander powder, black pepper, paprika, apple cider vinegar, onion powder, garlic powder, agar, sea salt, bay leaf) • Sweet 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).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

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

Tags

Veggie
Under 50g of Carbs
Under 650 Calories
Ingredients
Plant-Based Ground Protein

Plant-Based Ground Protein

250 g

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Garlic Salt

Garlic Salt

0.5 tsp

Blueberry Jam

Blueberry Jam

1 unit(s)

BBQ Sauce

BBQ Sauce

2 tbsp

Sweet Potato

Sweet Potato

1 unit(s)

Green Beans

Green Beans

170 g

Green Onion

Green Onion

2 unit(s)

Oil

Oil

1 tbsp

Pepper

Pepper

0.125 tsp

Butter

Butter

1 tbsp

Salt

Salt

0.063 tsp

Preparation
1
Roast sweet potatoes

  • Cut sweet potatoes into 1/4-inch rounds.
  • Add sweet 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.

2
Prep and make plant-based ground protein meatballs

  • Meanwhile, thinly slice the green onions.
  • Add plant-based ground protein, breadcrumbs, cheddar cheese and half the green onions to a large bowl. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then combine. 
  • Roll mixture into 8 (16) equal-sized meatballs.

3
Roast plant-based ground protein meatballs

  • Arrange meatballs on another parchment-lined baking sheet.
  • Roast in the middle of the oven until golden-brown and cooked through, 12-14 min.**

4
Sauté green beans

  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • Trim green beans.
  • When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates and beans are tender, 4-5 min. 
  • Add 1 tbsp (2 tbsp) butter and remaining green onions. Cook, stirring often, until greens are coated and tender, 1 min. Season with salt and pepper.
  • Remove from heat and cover to keep warm.

5
Make sauce

  • Add blueberry jam and 1 tbsp (2 tbsp) water to a small pot.
  • Cook over medium heat, whisking constantly, until 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.

6
Finish and serve

  • Divide sweet potatoes, green beans and meatballs between plates.
  • Spoon blueberry BBQ sauce over plant-based ground protein meatballs.

7

If you've opted to get plant-based ground protein, prepare and cook it the same way the recipe instructs you to prepare and cook the pork.

Nutrition per serving

600

kcal

Calories

37

g

Fat

14

g

Saturated Fat

51

g

Carbohydrate

20

g

Sugar

9

g

Dietary Fiber

24

g

Protein

30

mg

Cholesterol

1100

mg

Sodium

0.5

g

Trans Fat

700

mg

Potassium

200

mg

Calcium

4.5

mg

Iron

with Blueberry BBQ Sauce and Roasted Veggies

10 min 2/3
Veggie
Under 50g of Carbs
Under 650 Calories
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