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BBQ Plant-Based Ground Protein Meatballs
with Smashed Potatoes and Garlicky Broccoli
These tasty meatballs are flavoured with BBQ spices and garlic, sweetened with a sprinkling of chives, then tossed in a tangy BBQ sauce. This comfort food classic satisfies on any night of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
2 unit(s)
Russet Potato
227 g
Broccoli, florets
2 unit(s)
Garlic, cloves
7 g
Chives
4 tbsp
BBQ Sauce
(Contains Mustard)
1 tbsp
BBQ Seasoning
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Milk*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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 plant-based ground protein, 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, 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 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 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.
