avec écrasé de pommes de terre et pois sucrés à l'ail
Ces savoureuses boulettes de viande sont rehaussées d’épices BBQ, d’ail et d’un soupçon de ciboulette, puis nappées de sauce BBQ acidulée. Pas de doute : ce classique de la bouffe réconfort sied à n’importe quel jour de la semaine.
Allergens
Utensils
Tags
Bœuf haché
250 g
Pomme de terre Russet
2 unit(s)
Gousses d'ail
2 unit(s)
Ciboulette
7 g
Sauce BBQ
4 tbsp
Assaisonnement BBQ
1 tbsp
Chapelure panko
0.25 cup
Concentré de bouillon de bœuf
1 unit(s)
Pois sucrés
113 g
Petits pois
56 g
Beurre non salé
2 tbsp
Poivre
0.125 tsp
Lait
2 tbsp
Sel
0.125 tsp
Huile
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.
- 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 equal-sized meatballs (16 meatballs for 4 ppl).
- Arrange meatballs on the prepared baking sheet.
- Roast in the middle of the oven until cooked through, 10-12 min.**
- Meanwhile, trim sugar snap peas.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then green peas. Cook, stirring often, until warmed through, 1-2 min.
- Add sugar snap peas to the pan. Cook, stirring often, until tender-crisp, 3-4 min.
- Add remaining garlic. Cook, stirring often, until 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 peas and smashed potatoes between plates.
- Top potatoes with BBQ meatballs, then spoon any remaining sauce from the bowl over top.
- Sprinkle with remaining chives.
790
kcal
Calories
37
g
Fat
16
g
Saturated Fat
79
g
Carbohydrate
22
g
Sugar
7
g
Dietary Fiber
35
g
Protein
105
mg
Cholesterol
1060
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
125
mg
Calcium
7
mg
Iron
avec écrasé de pommes de terre et pois sucrés à l'ail
avec écrasé de pommes de terre et brocoli à l'ail
