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BBQ-Glazed Beef Meatballs with Melted Monterey Jack

Dill Pickle Potato Salad & String Beans

Cooking time

25 minutes

Servings

2/4

Calories

980 /serving

Howdy pardners! When the duo of BBQ sauce and Monterey Jack team up, it’s bound to be a taste extravaganza. You’ll mix BBQ sauce and spices into the ground beef before forming your meatballs, and once they’re oven-browned, they’ll get another slather of sauce along with a scattering of grated cheese. We’ve got your sides covered with a helping of sautéed string beans and a first-class potato salad amped up with celery and dill pickle crunch.

We will send you:

  • 285g Ground beef
  • 2 Scallions
  • 2 Celery stalks
  • 450g Baby potatoes
  • 300g String beans
  • 60ml Mayonnaise
  • 10g Dijon mustard
  • 90ml BBQ sauce
  • 1 Dill pickle
  • 60g Grated Monterey Jack
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Eggs, Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
56 g
Saturated Fat
16 g
Sodium
1930 mg
Total Carb
75 g
Sugars
29 g
Protein
45 g
Fibre
11 g
Preparation
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Boil the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Boil, stirring halfway through, 11 to 13 min., until tender. Drain, then run under cold water until cooled. Pat dry with paper towel and transfer to a medium bowl.
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Prepare & bake the meatballs
While the potatoes boil, remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the beef*, white bottoms of the scallions, ⅓ of the BBQ sauce, ⅔ of the spices and S&P. Gently mix to combine. Form the mixture into 8 meatballs (double for 4 portions) about the size of a golf ball and place on a lined sheet pan. Bake, turning halfway through, 14 to 16 min., until browned and cooked through. Remove from the oven and switch the oven to broil.
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Mise en place
While the meatballs bake, remove the stem ends of the string beans. Small-dice the celery. Small-dice the pickle.
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Sauté the string beans
In a large pan, heat a drizzle of oil on medium-high. Sauté the string beans, stirring frequently, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, stirring frequently, 1 to 2 min., until crisp-tender.
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Glaze the meatballs
While the string beans cook, group the meatballs together in 2 sets of 4. Spoon the remaining BBQ sauce over and top with the cheese. Return to the oven and broil, 1 to 2 min., until the cheese is melted and bubbling.
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Make the potato salad & serve
To the bowl of potatoes, add the celery, pickle, green tops of the scallions, mayo and mustard; season with salt and a generous amount of pepper. Divide the string beans and potato salad between your bowls. Top the string beans with the meatballs. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.