avec écrasé de pommes de terre 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 piquante. 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
Pommes de terre rouges
360 g
Brocoli, en fleurons
227 g
Ail
6 g
Ciboulette
7 g
Sauce BBQ
4 tbsp
Assaisonnement BBQ
1 tbsp
Chapelure italienne
0.25 cup
Concentré de bouillon de poulet
1 unit
Beurre non salé
1 tbsp
Lait
2 tbsp
Huile
1 tbsp
Sel et Poivre
0.25 tsp
Sel
2 tsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: 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. While water comes to a boil, finely chop chives. Peel, then mince or grate garlic. Stir together broth concentrate, 3 tbsp BBQ sauce and 2 tbsp water (dbl both for 4 ppl) in a small bowl. Set aside.
Combine beef, breadcrumbs, BBQ Seasoning, half the garlic, half the chives and remaining BBQ sauce in a large bowl. Season with pepper. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll beef mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.\*\*
While meatballs bake, cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then broccoli, remaining garlic and 2 tbsp water (dbl for 4 ppl). Stir to combine. Cook, covered, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.
When potatoes are done, drain and return them to the same pot, off heat. Using a masher, mash 1 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until smooth. Season with salt and pepper. Set aside.
When meatballs are done, drizzle with BBQ sauce mixture from the small bowl, then toss to coat.
Divide garlicky broccoli and smashed potatoes between plates. Top potatoes with BBQ meatballs, then spoon over any remaining sauce from the baking sheet. Sprinkle remaining chives over top.
700
kcal
Calories
32
g
Fat
12
g
Saturated Fat
69
g
Carbohydrate
22
g
Sugar
8
g
Dietary Fiber
35
g
Protein
90
mg
Cholesterol
1530
mg
Sodium
avec écrasé de pommes de terre et pois sucrés à l'ail
avec écrasé de pommes de terre et brocoli à l'ail
