avec écrasé de patates douces et brocoli 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
Patates douces
340 g
Brocoli, en fleurons
227 g
Gousses d'ail
2 unit
Ciboulette
7 g
Sauce BBQ
4 tbsp
Assaisonnement BBQ
1 tbsp
Chapelure panko
0.25 cup
Concentré de bouillon de bœuf
1 unit
Beurre non salé
2 tbsp
Lait
2 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet 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 remaining BBQ sauce to a large bowl. Season with pepper, then combine. Roll beef 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, cut broccoli into bite-sized pieces.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, 5-6 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 sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into sweet potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) 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 meatballs to the bowl with BBQ mixture, then toss to coat.
Divide garlicky broccoli and smashed sweet potatoes between plates. Top sweet potatoes with BBQ meatballs, then spoon any remaining sauce from the bowl over top. Sprinkle with remaining chives.
740
kcal
Calories
38
g
Fat
16
g
Saturated Fat
71
g
Carbohydrate
25
g
Sugar
9
g
Dietary Fiber
33
g
Protein
105
mg
Cholesterol
1150
mg
Sodium
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