Protein Swap | Saucy Impossible™ Beef Albondigas
with Potato Wedges & Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Spain’s version of meatballs is all that. Tasty, with Impossible™ beef and earthy roasted garlic. Saucy, with smoked paprika, tomato and a touch of honey. Homey, with a side of potatoes and Brussels sprouts sizzled in the oven.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 450g Potatoes
- 300g Brussels sprouts
- 100ml Tomato sauce
- 7g Honey
- 20g Panko
- 15g Minced roasted garlic
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Eggs • Soy • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
26 g
Saturated Fat
8 g
Sodium
1020 mg
Total Carb
81 g
Sugars
13 g
Protein
34 g
Fibre
18 g
Preparation
Start the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 8 min., until partially cooked.
Mise en place
- Meanwhile, halve the Brussels sprouts (quarter if large).
- In a medium bowl, toss with a drizzle of oil and S&P.
Prepare the meatballs
- In a second medium bowl, combine the chorizo, panko, ½ the garlic, 1 egg (double for 4 portions) and the remaining spices.
- Form into 8 meatballs (double for 4 portions).
Finish the potatoes & roast the Brussels sprouts
- When the potatoes are partially cooked, flip and add the Brussels sprouts.
- Roast, stirring halfway, 12 to 14 min., until browned and tender.
Cook the meatballs & make the sauce
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
- Add the tomato sauce, honey, remaining garlic and 2 tbsp water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until thickened; season with S&P.
Plate your dish
- Divide the potatoes, Brussels sprouts and meatballs between your plates.
- Spoon the sauce over the meatballs. Bon appétit!
