BBQ Beef Meatballs
with Honey-Glazed Veg & Roasted Potatoes
Cooking time
40 minutes
Servings
4
Calories
640 /serving
Honey-glazed carrots and parsnips are the perfect complements to our star protein: tasty beef meatballs, tossed in our famous BBQ sauce. Put oven-roasted potatoes into the picture, and dig into another scrumptious take on a comfort food classic!
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Garlic clove
- 200g Parsnips
- 900g Potatoes
- 300g Nantes carrots
- 1 Scallion
- 15ml Apple cider vinegar
- 90ml BBQ sauce
- 14g Honey
- 18g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peels, dill seeds, coriander seeds, rosemary, marjoram, parsley, citric acid, canola oil, lemon powder, bay leaf, lemon oil)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 tbsp Butter
Total Fat
26 g
Saturated Fat
11 g
Sodium
790 mg
Total Carb
70 g
Sugars
18 g
Protein
32 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Peel the carrots and parsnips; halve lengthwise, then thinly slice crosswise on an angle.
- Mince the garlic.
Roast the vegetables
- On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅓ of the spices and S&P. Arrange to one side.
- On the other side, toss the carrots and parsnips with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, stirring halfway, 24 to 28 min., until the vegetables are golden brown and tender.
- Top the carrots and parsnips with the honey, ½ the green top of the scallion and ¼ of the garlic.
- Roast, 2 to 3 min., until combined.
Prepare the meatballs
- Meanwhile, in a large bowl, combine the beef, white bottom of the scallion, remaining garlic and spices, and S&P.
- Form into 16 meatballs.
Cook & coat the meatballs
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
- Add the BBQ sauce, vinegar and 2 tbsp butter. Cook, spooning the sauce over the meatballs, 2 to 3 min., until coated.
Plate your dish
- Divide the vegetables and meatballs between your plates.
- Garnish the meatballs with the remaining green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
