Smoky Barbecue Beef Meatballs

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs carrot
• 1pcs spring onion
• 2clov garlic
• 150g peas
• 300g lean beef mince
• 10g smoky barbecue seasoning
• 10ml olive oil
• 15ml barbecue sauce
• 20g butter

Method

1. Step 1 — Prep ingredients
   Cut the potatoes into 3cm chunks. Cut the carrot into 2cm chunks. Thinly slice the spring onion. Crush or finely chop 2 garlic cloves.
2. Step 2 — Make veggie mash
   Put the potato and carrot in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium-high and cook for 15 mins. Add the peas and cook for a further 2 mins or until the veggies are tender. Drain, then return to the pan and coarsely mash.
3. Step 3 — Make meatballs
   Meanwhile, put the beef mince, garlic and barbecue seasoning in a large bowl and season with salt and pepper (see Make it yours). Using damp hands, combine well, then shape into walnut-sized balls.
4. Step 4 — Cook meatballs
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the meatballs, turning occasionally, for 5 mins or until browned and cooked through. Add 1 tbs barbecue sauce and 2 tbs water to the pan and bring to the boil. Cook, stirring, for 1 min or until glazed. Remove the pan from the heat.
5. Step 5 — Serve up
   Add 20g butter and half the spring onion to the veggie mash, season with salt and pepper and stir to combine. Divide the veggie mash, meatballs and any sauce from the pan among plates, scatter over the remaining spring onion and enjoy!
6. Step 6 — Make it yours
   For meatballs with a lighter texture, add ¼ cup dry breadcrumbs and half a beaten egg to the mince mixture and combine well before rolling into meatballs.

Allergens

Milch, Sulfit