Tangy BBQ-Glazed Meatballs
with Potato Wedges & Roasted Broccoli
- Wheat
- Eggs
- Milk
For this homestyle dinner, our chefs add tons of flavor to tender seared beef meatballs with a tangy-sweet barbecue glaze. The meatballs are served beside crisp seasoned potato wedges and tender salt-and-pepper roasted green beans. A side of our creamy buttermilk ranch dressing for dipping or drizzling completes this tasty scene.
Ingredients
ounce
Green Beans
4 tablespoon
BBQ Sauce
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
8 ounce
Broccoli
15 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in Step 3), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, trim green beans if necessary.
On a second baking sheet, toss green beans with a drizzle of oil, salt, and pepper. Roast on middle rack until green beans are browned and tender, 12-15 minutes.
Cut broccoli into bite-size pieces if necessary. Swap in broccoli for green beans; roast 15-20 minutes. (Save green beans for another use.)
Meanwhile, in a large bowl, combine beef*, panko, remaining Fry Seasoning, and ½ tsp salt (1 tsp for 4 servings).
Form into 10-12 1½-inch meatballs (20-24 meatballs for 4).
Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Meanwhile, in a small bowl, combine BBQ sauce and ¼ cup water (⅓ cup for 4 servings).
Remove pan from heat and stir BBQ sauce mixture into pan with meatballs. Return pan to low heat and bring to a simmer. Cover and cook, stirring occasionally, until meatballs are cooked through and glazed, 5 minutes more. TIP: If glaze seems too thick, stir in a splash of water.
Divide potato wedges, green beans, and meatballs between plates in separate sections. Serve with ranch on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found the meatballs needed more flavor; try adding BBQ sauce directly to the meat mixture for extra zing 🍲.
- Ease of prep: The recipe came together quickly, making it a convenient choice for busy nights.
- Suggestions: Consider adding more sauce to the meatballs for better coverage and moisture.
- Portions: A few diners wished for larger portion sizes to satisfy heartier appetites.
- Versatility: For a twist, try turning the potato wedges into mashed potatoes for a comforting variation.
