Meatballs with Smashed Potatoes and Garlic Broccoli

These tasty meatballs are flavoured with BBQ spices and garlic and sweetened with a sprinkling of chives, then tossed in a tangy BBQ sauce. This comfort food classic is great for any weeknight meal.

red potatoes (360 g)
2 tsp. sea salt
fresh chives, divided (7 g)
2 cloves garlic, divided
1 beef broth concentrate
4 Tbsp. BBQ sauce, divided
2 Tbsp. water
ground beef (250 g)
¼ cup panko breadcrumbs
1 Tbsp. BBQ seasoning
black pepper, freshly ground
8 oz broccoli, florets (227 g)
2 Tbsp. water
1 Tbsp. oil
sea salt
1 Tbsp. butter
2 Tbsp. milk

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8).

Prepare the Produce:
Wash and dry all produce.

Cook the Potatoes:
Cut potatoes into ½" pieces. Combine potatoes, 2 tsp. salt and enough water to cover (by approximately 1") in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 minutes.

Meanwhile, finely chop chives. Peel, then mince or grate garlic. Stir together broth concentrate, 3 Tbsp. BBQ sauce and 2 Tbsp. water in a small bowl. Set aside.

Make the Meatballs:
Add beef, panko, BBQ Seasoning, half the garlic, half the chives and remaining BBQ sauce to a large bowl. Season with pepper, then combine. (If you prefer a firmer meatball, add an egg to the mixture.) Roll beef mixture into 8 equal-sized meatballs. Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 minutes.

Cook the Broccoli:
Meanwhile, cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium heat. When hot, add broccoli and 2 Tbsp. water. Cover and cook, stirring occasionally, until tender, about 4-5 minutes. Add 1 Tbsp. oil and remaining garlic. Cook, stirring often, until garlic is fragrant, 1 minute. Season with salt and pepper, to taste.

Mash the Potatoes:
When potatoes are fork-tender, drain and return potatoes to the same pot, off heat. Roughly mash 1 Tbsp. butter and 2 Tbsp. milk into potatoes until slightly mashed. (Note: 'Smashed' potatoes will still have a few chunks.) Season with salt and pepper, to taste. Cover to keep warm, then set aside.

Coat the Meatballs:
When meatballs are done, use a slotted spoon to transfer meatballs to a clean large bowl. Drizzle BBQ sauce from the small bowl over meatballs, then toss to coat.

Finish and Serve:
Divide garlicky broccoli and smashed potatoes between plates. Top potatoes with BBQ meatballs, then spoon any remaining sauce from the bowl over top. Sprinkle with remaining chives.

Makes 2 servings.

Nutrition:
Calories 680 kcal, Fat 31 g, Saturated Fat 12 g, Carbohydrate 66 g, Sugar 21 g, Dietary Fiber 7 g, Protein 34 g, Cholesterol 90 mg, Sodium 1100 mg