Smart Cheddar and Plant-Based Ground Protein Meatballs
with Blueberry BBQ Sauce and Roasted Veggies
Sweet and smoky blueberry-BBQ sauce is the star of this dish. It smothers cheddar-studded plant-based ground protein meatballs in this four-star dinner!
The quantities provided above are averages only.
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
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Green Onion
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Blueberry Jam
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
250 g
Red Potato
285 g
Cauliflower
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-23 min.
- Meanwhile, thinly slice green onions.
- Cut cauliflower into bite-sized pieces.
- Add plant-based ground protein, breadcrumbs, half the green onions and cheddar cheese to a large bowl. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Arrange meatballs on the parchment-lined baking sheet.
- Bake in the middle of the oven, until golden-brown and cooked through, 12-14 min.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, aHeat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then cauliflower and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until softened, 4-5 min.
- Season with salt and pepper.
- Remove from heat and cover to keep warm.
- Add blueberry jam and 1 tbsp (2 tbsp) water to a small pot.
- Heat over medium heat.
- Cook, whisking constantly, until blueberry jam is smooth and warmed through, 30 sec.
- Reduce heat to medium-low.
- Add half the BBQ sauce to the pot (use all for 4 ppl). Cook, whisking occasionally, until well-combined and warmed through, 1 min.
- Remove the pan from heat.
- Divide potatoes, cauliflower and meatballs between plates.
- Sprinkle remaining green onions over cauliflower.
- Spoon blueberry-BBQ sauce over meatballs.
If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook, and plate the pork.**