American · Serves 2
with Potato Wedges & Roasted Green Beans
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.
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into 1⁄2-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.
Meanwhile, in a large bowl, combine beef*, panko, remaining Fry Seasoning, and 1⁄2 tsp salt (1 tsp for 4 servings).
Form into 10-12 1 1⁄2-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 1⁄4 cup water (1/3 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.
Ground Beef is fully cooked when internal temperature reaches 160°.
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