Grilled Meatballs & Veggies

Prep 10 min

Cook 20 min

Ready in 30 min

When the weather gets hot, turn to this easy no-oven sheet pan meal you can make on the grill. The whole family will ask for it again and again!

Ingredients

2 russet potatoes
½ cup (125 mL) panko breadcrumbs
¼ cup (60 mL) milk
1 egg
½ tsp (2 mL) salt
2 tbsp (30 mL) Smoky Barbecue Rub, divided
1 lb. (450 g) ground beef
Oil for greasing
1 tbsp (15 mL) oil, divided
2 heads broccoli, cut into florets
½ cup (125 mL) Sweet Onion Sauce

Directions

Pierce the potatoes with a fork several times and microwave for 8 minutes, flipping halfway through. Cool completely, then dice into 1" (2.5-cm) pieces.
Add the panko, milk, egg, salt, 1 tbsp (15 mL) of the rub, and the ground beef to the bowl of the Deluxe Stand Mixer. Select MIX for 1 minute.
Prepare the grill for direct cooking over medium heat and brush the Large Grill Pan with oil. Shape the meat mixture into 20 meatballs and place them into the pan.
Toss the potatoes with half of the oil and ½ tbsp (7 mL) of the rub; place in a Small Grill Pan. Toss the broccoli with the remaining oil and rub; place in a second Small Grill Pan.
Grill the potatoes and meatballs, covered, for 10 minutes, flipping halfway through. Add the broccoli to the grill and cook all 3 pans, covered, for 10 more minutes, flipping halfway through.
Pour the sauce into the Flexible Basting Bottle and brush the meatballs with the sauce. Cook for 2–3 minutes, or until the meatballs are cooked to 165°F (74°C) and the veggies are tender. Serve with more sauce, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 450, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 120 mg, Sodium 1,010 mg, Carbohydrate 45 g, Fiber 1 g, Sugars 12 g (includes 8 g added sugar), Protein 30 g