Brown Sugar Bourbon BBQ-Glazed Meatballs
with Mashed Potatoes & Roasted Asparagus
- Milk
- Wheat
Roasted beef meatballs seasoned with Brown Sugar Bourbon spice are tossed in a tangy BBQ glaze made with mustard and ketchup. They're served alongside creamy sour cream mashed potatoes and roasted asparagus and carrots, all finished with a scattering of fresh parsley. It's a hearty, well-rounded plate that balances smoky sweetness with comforting, buttery sides.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
BBQ Sauce
12 ounce
Potatoes
12 ounce
Carrot
10 ounce
Ground Beef
1 unit
Brown Sugar Bourbon Seasoning
8 ounce
Asparagus
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
2 teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
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. Trim woody ends from asparagus, then cut into 2-inch pieces. Toss carrots and asparagus on one side of a lightly oiled baking sheet with a large drizzle of oil, salt, and pepper (for 4 servings, spread out across entire sheet). Roast on top rack for 9 minutes (you’ll add more to the sheet then).
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 and asparagus have roasted 9 minutes, remove baking sheet from oven. Carefully arrange meatballs on empty side of sheet. (For 4 servings, leave carrots and asparagus roasting; add meatballs to a second lightly oiled baking sheet and roast on top rack.)
Return to top rack and roast until meatballs are browned and cooked through and carrots and asparagus 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, carrots, and asparagus between plates in separate sections.
Spoon any remaining BBQ glaze over meatballs. Garnish with remaining parsley and serve.
