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Glazed Double Beef Meatballs
with Loaded Potato Wedges and Side Salad
Get a load of this meal! BBQ sauce-slathered beef meatballs and loaded potato wedges come together for a delightful explosion of flavours. Grab some napkins and dig in!
Ingredients: Ground beef • Yellow potato • Roma tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Green onion • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
350 g
Yellow Potato
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Tomato
56 g
Baby Spinach
2 unit(s)
Green Onion
½ tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
0.17 cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
2 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.63 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, add beef, panko, 1/2 tsp (1 tsp) salt and 1/2 tbsp (1 tbsp) BBQ Seasoning to a medium bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!)
- Season with pepper, then combine.
- Roll mixture into 16 (32) equal-sized meatballs.
- Arrange meatballs on another parchment-lined baking sheet.
- Roast in the top of the oven until cooked through, 10-12 min.**
- Meanwhile, cut tomato into 1/2-inch pieces.
- Thinly slice green onions.
- Add spinach, tomatoes and ranch dressing to a large bowl. Season with salt and pepper, then toss to combine.
- Whisk together BBQ sauce and 2 tbsp (4 tbsp) water in a large microwaveable bowl.
- Microwave until warmed through, 30 sec.
- When meatballs are done, transfer to the bowl with warm BBQ sauce. Stir until meatballs are fully coated with sauce.
- When potato wedges are done, carefully remove from the oven, then sprinkle cheese over top.
- Return to the oven and roast until cheese melts, 3-4 min.
- Sprinkle green onions over top.
- Divide loaded potato wedges, glazed meatballs and salad between plates.
- Dollop sour cream over potato wedges and spoon any remaining BBQ sauce from the bowl over meatballs.
If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. (TIP: For 4 servings, if you prefer more tender meatballs add 2 eggs to the mixture!) Roll mixture into 16 (32) equal-sized meatballs.