Nick’s Pick | BBQ-Sauced Beef Meatballs
with String Beans & Roasted Sweet Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1000 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Roll with it! Or right into it: it being our full-bodied, mildly smoky, spice-flecked BBQ sauce. It goes into these ground beef meatballs as they’re formed, along with panko for fluffiness. And it goes all over them once they’re round and browned. For a taste of Southern hospitality, serve them with two sides. You’ve got roasted string beans and radishes, plus a generous handful of Southern-spiced sweet potato wedges for dunking in a Dijon-spiked sauce.
We will send you:
- 250g Ground beef
- 450g Sweet potatoes
- 100g Radishes (or French radishes)
- 200g String beans
- 60ml Mayonnaise
- 60ml BBQ sauce
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 20g Panko
- 1 Black garlic clove
- 10g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Eggs, Mustard, Wheat, Sulphites
You will need:
Medium pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
62 g
Saturated Fat
11 g
Sodium
1340 mg
Total Carb
84 g
Sugars
33 g
Protein
33 g
Fibre
12 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Mise en place
Meanwhile, quarter the radishes. Remove the stem ends of the string beans. In a small bowl, make the dipping sauce by mashing the black garlic. Add the mayo, ⅓ of the vinaigrette and a pinch of the remaining spices; stir well.
Roast the string beans & radishes
On a second lined sheet pan, toss the string beans and radishes with a drizzle of oil, ½ the remaining spices and S&P. Roast, 5 to 8 min., until crisp-tender. Transfer to a bowl and add the remaining vinaigrette; toss well.
Prepare the meatballs
Meanwhile, in a large bowl, combine the beef, panko, ⅓ of the BBQ sauce, the remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook & coat the meatballs
In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Add the remaining BBQ sauce and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until coated.
Plate your dish
Divide the sweet potatoes, meatballs, string beans and radishes between your plates. Serve the dipping sauce on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
