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Gluten Free

Bourbon-BBQ Meatballs

with Garlic Green Beans & Butternut Squash Mash

Cooking time

20 minutes




660 /serving

Featuring sticky, finger-licking bourbon-glazed meatballs (bourbon as in the New Orleans-inspired spice blend, not the drink), sweet butternut squash mash and garlicky green beans seared ‘til crisp-tender, tonight’s dinner is made up of comforting yet surprisingly healthy eats that we would welcome any night of the week. Our pro tip? Get a good forkful with some of everything on it; the way the caramelized, creamy, sweet and savoury flavours and textures play together will have you wanting seconds before you’ve even finished your first plate.

We will send you:

  • 340g Ground pork (High-protein serving)
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 450g Diced butternut squash
  • 200g Trimmed green beans
  • 60ml BBQ sauce
  • 10g Bourbon spice rub (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, Cayenne pepper, cumin, smoked hickory flavour)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
1 or 2 tbsp Butter
Salt & pepper
Total Fat
38 g
Saturated Fat
12 g
1410 mg
Total Carbs
50 g
28 g
38 g
7 g
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Make the mash
Bring a medium pot of salted water to a boil. Add the squash to the pot of boiling water and cook, 16 to 18 minutes, until very tender when pierced with a fork. Reserving ½ cup of the cooking water (double for 4 portions), drain the squash and return to the pot. Off the heat, add 1 tbsp of butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water to achieve your desired consistency; season with S&P to taste. Transfer to a serving dish and set aside in a warm spot.
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Prepare & cook the meatballs
While the mash cooks, in a large bowl, combine the ground pork, ½ the garlic and ½ the parsley (roughly chop the leaves and stems before adding); season with ½ the spice blend and S&P to taste. Using your hands, form the pork mixture into meatballs the size of golf balls. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 6 to 8 minutes, until browned on all sides and cooked through. Add the BBQ sauce to the pan of meatballs and cook, stirring frequently, 1 to 2 minutes, until the meatballs are glazed with the sauce. Transfer to a plate, and set aside in a warm spot. Wipe out the pan.
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Make the garlic green beans
In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the green beans and cook, stirring frequently, 1 to 2 minutes, until beginning to soften; season with the remaining spice blend and S&P. Add 1 tbsp water (double for 4 portions) and cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
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Plate your dish
Divide the butternut squash mash between your plates. Top with the finished bourbon-BBQ meatballs and garlic green beans. Garnish with the remaining parsley. Bon appétit!

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