Protein Swap | Southern Sheet Pan Impossible™ Beef Meatballs
with Late Summer Succotash
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
Pull up a chair for good ole Southern comforts. The barbecue flavours on these sheet pan meatballs and potatoes are mellow, sweet and smoky. There’s nothing like a seasonal succotash to add some sass, featuring nibbles of corn, tomato and edamame kissed with vinegar.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 1 Tomato
- 450g Potatoes
- 1 Garlic clove
- 1 Ear of corn
- 20g Panko
- 30ml BBQ sauce
- 150g Edamame (or green peas)
- 30ml White balsamic vinegar
- 10g Sweet & Smoky BBQ spices (brown sugar, paprika, salt, onion, cumin, coriander seeds, mustard, canola oil, cellulose fiber (anti-caking agent), Cayenne pepper, black pepper, hickory smoke flavour)
Contains: Mustard • Soy • Sulphites • Wheat
You will need:
Basting brush
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
23 g
Saturated Fat
7 g
Sodium
970 mg
Total Carb
94 g
Sugars
21 g
Protein
38 g
Fibre
17 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, flipping halfway, 14 min., until browned.
Roast the meatballs & finish the potatoes
- Meanwhile, mince the garlic.
- In a large bowl, combine the turkey, garlic, panko, remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- When the potatoes have browned, add the meatballs and roast, flipping and brushing with the BBQ sauce halfway, 12 to 14 min., until the potatoes are tender and the meatballs* are cooked through.
Mise en place
- Meanwhile, small-dice the tomato.
- Cut the corn kernels off the cob.
Make the succotash
- In a medium bowl, combine the corn, edamame and a drizzle of oil.
- Cover tightly with plastic wrap. Microwave, 2 to 3 min., until warm.
- Add the tomato, vinegar and S&P; toss well.
Plate your dish
- Divide the potatoes and meatballs between your plates.
- Top with the succotash. Bon appétit!
