BBQ-Glazed Beef Meatball Traybake
with Potatoes, Delicata Squash & Pears
Cooking time
30 minutes
Servings
4
Calories
640 /serving
Just roll with it! With their fun shape and flavour-packed profile, these oven-roasted meatballs are a real crowd pleaser. They’re formed from ground beef mixed with panko crumbs and a tangy blend of dried herbs, and then brushed with our full-bodied BBQ sauce for a lick of savoury sweetness. Bite-size chunks of baby taters are irresistable once roasted, while an unusual pairing of delicata squash and sliced pears attracts attention with its eye-catching contours.
We will send you:
- 510g Ground beef
- 900g Baby potatoes
- 2 Scallions
- 2 Pears
- 1 Delicata squash
- 60ml BBQ sauce
- 40g Panko
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Mustard, Wheat
You will need:
3 Sheet pans
Parchment paper
Oil
Salt & pepper (S&P)
3 tbsp Butter
Basting brush
Total Fat
30 g
Saturated Fat
13 g
Sodium
980 mg
Total Carb
64 g
Sugars
18 g
Protein
32 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Roast the squash & pears
Meanwhile, remove both ends of the squash; halve lengthwise, then cut crosswise into ½ inch pieces, removing the pulp and seeds. Core and cut the pears into 8 wedges. On a second lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Medium-dice 3 tbsp butter and scatter evenly over top. Roast, flipping halfway, 14 to 17 min., until tender.
Prepare & roast the meatballs
Thinly slice the scallions crosswise, separating the white bottoms and green tops. In a large bowl, combine the beef, white bottoms of the scallions, panko, remaining spices and S&P. Form into 16 meatballs* about the size of a golf ball. Arrange on a third lined sheet pan and brush with the BBQ sauce. Roast, flipping halfway, 14 to 16 min., until browned and cooked through.
Plate your dish
Divide the meatballs, potatoes, squash and pears between your plates. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
