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BBQ Beef Meatballs

Roasted String Beans, Mushrooms & Baby Potatoes

Cooking time

35 minutes

Servings

4

Calories

540 /serving

This delectable meatball recipe is a game-changing version of the family classic—all it takes is a BBQ twist to turn it around. You’ll mix ground beef with plenty of sweet hickory-infused spices, shallot and fresh chives, then coat them in our favourite smoky apple BBQ sauce. Total it up with tender baby potatoes, string beans and mushrooms, all conveniently roasted on the same sheet pan. For kids and grownups, a winner all round!

We will send you:

  • 510g Ground beef
  • 225g Mushrooms
  • 340g String beans
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 680g Baby potatoes
  • 1 Bunch of chives
  • 90g Smoky apple BBQ sauce
  • 60ml Vegetable demi-glace
  • 15g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)

Contains: Milk, Mustard, Soy

You will need:

Large pan
Sheet pan
Oil
Parchment paper
Salt & pepper
1 tbsp Butter
Total Fat
25 g
Saturated Fat
9 g
Sodium
560 mg
Total Carbs
51 g
Sugars
17 g
Protein
32 g
Fibres
8 g
Preparation
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Mise en place
Preheat the oven to 450°F. Halve the potatoes (or quarter if large). Trim and discard the stem ends of the string beans. Quarter the mushrooms. Halve, peel and mince the shallot. Mince the garlic. Thinly slice the chives.
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Start the vegetables
On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, stirring halfway through, 14 to 16 minutes, until beginning to brown.
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Prepare the meatballs
While the potatoes roast, in a large bowl, combine the ground beef, shallot and ½ the chives; season with the remaining spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 16 meatballs about the size of a golf ball.
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Finish the vegetables
Remove the sheet pan of potatoes from the oven. Add the mushrooms, string beans and ½ the garlic; drizzle with oil and season with S&P. Stir to coat evenly. Rearrange the vegetables in a single, even layer and return to the oven to roast, 10 to 12 minutes, until browned and tender.
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Cook the meatballs
While the vegetables roast, in a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cover partially; cook, turning over occasionally, 8 to 10 minutes, until browned on all sides and cooked through. Add the BBQ sauce, demi-glace, remaining garlic, 2 tbsp water and 1 tbsp butter. Cook, spooning the sauce over the meatballs, 2 to 3 minutes, until nicely coated.
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Plate your dish
Divide the roasted vegetables and meatballs between your plates. Spoon any remaining sauce over the meatballs. Garnish with the remaining chives. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.