Glazed Beef Meatballs

Glazed Beef Meatballs

Name: Glazed Beef Meatballs with Loaded Potato Wedges and Side Salad
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 250 g Ground Beef; 2 unit(s) Russet Potato; 2 unit(s) Sour Cream; ½ cup Cheddar Cheese, shredded; 2 unit(s) Green Onion; 1 tbsp BBQ Seasoning; 4 tbsp BBQ Sauce; ¼ cup Panko Breadcrumbs; 56 g Spring Mix; 56 g Carrot, julienned; 1 tbsp White Wine Vinegar; ¼ tsp Salt and Pepper*; 3 tbsp Oil*; ½ tsp Sugar*; ¼ tsp Salt*

with Loaded Potato Wedges and Side Salad

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Get a load of this meal! BBQ sauce-slathered beef meatballs and loaded potato wedges come together for a delightful explosion of taste. Grab the napkins and dig in!

Allergens:

Milk

•Sulphites

•Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit(s)

Russet Potato

2 unit(s)

Sour Cream

(Contains Milk)

½ cup

Cheddar Cheese, shredded

2 unit(s)

Green Onion

1 tbsp

BBQ Seasoning

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

4 tbsp

BBQ Sauce

¼ cup

Panko Breadcrumbs

(Contains Wheat)

56 g

Spring Mix

56 g

Carrot, julienned

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

¼ tsp

Salt and Pepper*

3 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

Nutrition Values

Calories430 kcal

Fat22 g

Saturated Fat3 g

Carbohydrate53 g

Sugar4 g

Dietary Fiber4 g

Protein7 g

Cholesterol0 mg

Sodium790 mg

Trans Fat0 g

Potassium1150 mg

Calcium75 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Measuring Spoons

•Parchment Paper

•Medium Bowl

•Large Bowl

•Whisk

Instructions

Cut potatoes into 1/2-inch wedges. Thinly slice green onions.

Toss potatoes with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the middle and bottom of the oven and rotate sheets halfway through cooking.)

While potato wedges roast, combine beef with breadcrumbs, 1/4 tsp salt and 1/2 tbsp BBQ seasoning (dbl both for 4 ppl) in a medium bowl. Season with pepper. Roll mixture into 8 equal meatballs (NOTE: 16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the top of the oven until golden and cooked through, 10-12 min.**

While meatballs bake, whisk together vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and carrots. Toss to combine.

Whisk together BBQ sauce and 2 tbsp water (dbl for 4 ppl) in a large microwave-safe bowl. Microwave until warmed through, 30 sec. When meatballs are finished coking, transfer them to the bowl with BBQ sauce. Stir together, until meatballs are fully coated with sauce.

When potato wedges are done, sprinkle with cheese and green onions. Divide potato wedges, meatballs and salad between plates. Dollop sour cream over potatoes and spoon any remaining BBQ sauce from bowl over meatballs.