with Mashed Potatoes and Garlicky Broccoli
Ingredients: Russet potato • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Broccoli • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Chives • Garlic.
Allergens
Tags
Beyond Meat®
2 unit(s)
BBQ Sauce
4 tbsp
Beef Broth Concentrate
1 unit(s)
Garlic, cloves
2 unit(s)
Applewood Smoke Spice
7 g
Russet Potato
2 unit(s)
Italian Breadcrumbs
4 tbsp
Broccoli
227 g
Chives
7 g
Oil*
1 tbsp
Milk*
3 tbsp
Pepper*
0.25 tsp
Salt*
0.375 tsp
Butter*
2 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, thinly slice chives.
- Peel, then mince or grate garlic.
- Line a baking sheet with parchment paper.
- To a large bowl, add Beyond Meat®, breadcrumbs, half the garlic, half the chives and Applewood Smoke Spice. Season with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on the prepared baking sheet.
- Roast in the middle of the oven for 12-14 min, until cooked through.**
- Meanwhile, cut broccoli into bite-sized pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then broccoli, remaining garlic and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cover and cook for 4-5 min, stirring occasionally, until broccoli is tender-crisp.
- Remove the pan from heat, then cover to keep warm.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- Set aside.
- When meatballs are done, in another large bowl, stir together broth concentrate, BBQ sauce and 2 tbsp (4 tbsp) water.
- Add meatballs, then toss gently to coat.
- Divide mashed potatoes between plates. Top with BBQ Beyond Meat® meatballs, then spoon over any remaining sauce from the bowl.
- Sprinkle with remaining chives.
- Serve garlicky broccoli alongside.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef.**
790
kcal
Calories
36
g
Fat
15
g
Saturated Fat
91
g
Carbohydrate
20
g
Sugar
10
g
Dietary Fiber
33
g
Protein
35
mg
Cholesterol
1750
mg
Sodium
1
g
Trans Fat
2050
mg
Potassium
250
mg
Calcium
10
mg
Iron
