Brown Sugar Bourbon BBQ-Glazed Meatballs
with Mashed Potatoes & Roasted Brussels Sprouts
- Milk
- Wheat
One of our favorite chef tricks for taking meatballs next level? Just add a flavorful glaze! Here, we blend brown sugar bourbon seasoning plus garlic into ground beef, then form into meatballs and roast until tender. While they’re still hot from the oven, we toss them in a sweet and tangy blend of BBQ sauce, mustard, and ketchup. They’re served beside creamy mashed taters (perfect for catching that glaze) and roasted carrots with a sprinkle of parsley for a fresh final touch.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
BBQ Sauce
12 ounce
Potatoes
ounce
Carrot
8 ounce
Brussels Sprouts
10 ounce
Ground Beef
1 unit
Brown Sugar Bourbon Seasoning
1 unit
Ketchup
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on one side of a lightly oiled baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack for 9 minutes (you’ll add more to the sheet then). (For 4, spread out across entire sheet and roast on middle rack.)
Dice potatoes into ½-inch pieces. Roughly chop parsley.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain.
Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)
While potatoes cook, in a large bowl, combine beef*, panko, Brown Sugar Bourbon Seasoning, garlic powder, and half the parsley. Season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper.
Form beef mixture into 8-10 1-inch meatballs (16-20 meatballs for 4).
Once carrots have roasted 9 minutes, remove baking sheet from oven. Carefully arrange meatballs on empty side of sheet. (For 4, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on top rack.)
Return sheet to top rack until meatballs are browned and cooked through and carrots are tender, 14-16 minutes.
In a second large bowl, combine BBQ sauce, mustard, ketchup, and 1 TBSP warm water (2 TBSP for 4 servings).
Once carrots and meatballs are done roasting, carefully transfer meatballs to bowl with BBQ glaze; toss to coat. Set aside until ready to serve.
To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.
Divide meatballs, mashed potatoes, and carrots between plates in separate sections.
Spoon any remaining BBQ glaze over meatballs. Garnish with remaining parsley and serve.
