Nick’s Pick | BBQ-Glazed Beef Meatballs
with Broccoli, Celery & Potato Salad
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Take a cue from BBQ sauce. When it’s slathered all over these garlicky ground beef meatballs as they finish browning, it effortlessly sets off a sweet and savoury taste explosion. The ideal partner for these Southern-accented rounds is a multi-tiered salad that plays with different textures. Toss together warm chunks of roasted baby potatoes and broccoli florets, bring in crunchiness from celery, and give this side its own saucy edge from honey-Dijon vinaigrette.
We will send you:
- 250g Ground beef
- 450g Baby potatoes
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Broccoli florets
- 2 Celery stalks
- 60ml BBQ sauce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
Contains: Mustard, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
9 g
Sodium
920 mg
Total Carb
66 g
Sugars
22 g
Protein
34 g
Fibre
11 g
Preparation
Roast the potatoes & broccoli
Preheat the oven to 450°F. Medium-dice the potatoes. Halve the broccoli if large. On a lined sheet pan, toss the potatoes with a drizzle of oil and S&P. Roast, 6 to 7 min., until partially cooked. Remove from the oven, stir and add the broccoli, a drizzle of oil and S&P; toss well. Roast, 14 to 18 min., until the vegetables are tender.
Prepare the meatballs
Meanwhile, in a large bowl, combine the beef, garlic and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs & make the sauce
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 6 to 8 min., until browned and partially cooked. Add the BBQ sauce and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until cooked through and coated; season with S&P.
Make the potato salad
Meanwhile, thinly slice the celery crosswise on an angle. In a second large bowl, combine the potatoes, broccoli, celery, baby greens, vinaigrette and S&P.
Plate your dish
Divide the potato salad and meatballs between your plates. Spoon the sauce over the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
