avec écrasé de pommes de terre et brocoli
Ces savoureuses boulettes de viande BBQ sont rehaussées d’épices BBQ, d’ail et d’un soupçon de ciboulette, puis nappées de sauce barbecue 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
Sauce BBQ
0.25 cup
Ail
6 g
Assaisonnement BBQ
1 tbsp
Pommes de terre rouges
300 g
Chapelure italienne
0.25 cup
Ciboulette
7 g
Concentré de bouillon de bœuf
1 unit
Brocoli, en fleurons
227 g
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 and 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. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. While the potatoes boil, finely chop chives. Peel, then mince or grate garlic.
Combine beef, breadcrumbs, BBQ seasoning, half the garlic and half the chives in a large bowl. Season with salt and pepper. Roll beef mixture into 8 equal 2-inch 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 together. 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.
Whisk together broth concentrate, BBQ sauce and 2 tbsp water (dbl for 4 ppl) in another large bowl. Set aside. When meatballs are done, transfer to BBQ sauce mixture. Stir together, until meatballs are fully coated in the sauce.
Divide mashed potatoes between plates. Top with BBQ meatballs, spooning over any remaining sauce from the bowl. Sprinkle remaining chives over meatballs. Serve garlicky broccoli alongside.
2761
kJ
Energy (kJ)
660
kcal
Calories
32
g
Fat
12
g
Saturated Fat
62
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
34
g
Protein
90
mg
Cholesterol
1540
mg
Sodium
avec écrasé de pommes de terre et pois sucrés à l'ail
