avec écrasé de pommes de terre et brocoli à l’ail
Ingrédients : Pomme de terre Russet • Brocoli • Bœuf haché • Sauce BBQ (moutarde) (sucres (sucre/glucose-fructose, mélasse verte, cassonade), pâte de tomates, vinaigre, eau, sel, amidon de maïs modifié, moutarde, amidon de tapioca modifié, son de moutarde, piments forts, huile de soja, ail en poudre, poudre d'oignon, épices, assaisonnement, arôme naturel, gomme de xanthane, protéine de maïs hydrolysé, couleur caramel, acide malique, acide citrique, benzoate de sodium) • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Épices fumées au bois de pommier (moutarde) (sucres (sucre, maltodextrine, mélasse [maltodextrine]), légumes déshydratés (ail, oignon, poivron rouge), épices (dont moutarde et céleri) et herbes, sel, poudre de paprika, arôme de fumée naturel, extrait de levure, dioxyde de silicium, extrait d'épices) • Ciboulette • Ail.
Allergens
Tags
Bœuf haché
250 g
Épices fumées au bois de pommier
7 g
Pomme de terre Russet
2 unit(s)
Gousses d'ail
2 unit(s)
Ciboulette
7 g
Sauce BBQ
4 tbsp
Chapelure panko
0.33 cup
Concentré de bouillon de bœuf
1 unit(s)
Brocoli
227 g
Beurre
2 tbsp
Poivre
0.125 tsp
Lait
2 tbsp
Sel
0.125 tsp
Huile
1 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, peel, then cut into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, finely chop chives.
- Peel, then mince or grate garlic.
- Cut broccoli into bite-sized pieces.
- Line a baking sheet with parchment paper.
- To a large bowl, add beef, panko, Applewood Smoke Spice, half the garlic, half the chives and 1 tbsp (2 tbsp) BBQ sauce. (TIP: If you prefer more tender meatballs, add an egg to mixture.)
- Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add broccoli and 2 tbsp (4 tbsp) water. Cover and cook for 4-5 min, stirring occasionally, until tender.
- Add 1 tbsp (2 tbsp) oil and remaining garlic. Cook for 1 min, stirring often, until garlic is fragrant.
- Season with salt and pepper.
- When potatoes are fork-tender, drain and return to the 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, if you like.
- Cover to keep warm, then set aside.
- In another large bowl, stir together broth concentrate, remaining BBQ sauce and 2 tbsp (4 tbsp) water.
- When meatballs are done, use a slotted spoon to transfer them to the bowl with BBQ sauce mixture, then toss to coat.
- Divide garlicky broccoli and smashed potatoes between plates.
- Top potatoes with BBQ meatballs, then spoon any remaining sauce from the bowl over top.
- Sprinkle with remaining chives.
850
kcal
Calories
41
g
Fat
17
g
Saturated Fat
87
g
Carbohydrate
20
g
Sugar
8
g
Dietary Fiber
38
g
Protein
120
mg
Cholesterol
960
mg
Sodium
1.5
g
Trans Fat
1900
mg
Potassium
175
mg
Calcium
7
mg
Iron
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