BBQ Veggie Meatballs with Baby Potatoes
with orange mayo, roasted vegetables & Surinamese-style spices
It isn't the type of potato that determines whether or not a potato is a baby potato, but the time it's harvested. By harvesting potatoes when they're young, they maintain their delicate flavour and structure.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 piece
Unbelievaballs from the Vegetarian Butcher®
(Contains: Haver, Soja, Tarwe, Gerst May be present: Mosterd, Selderij)
½ piece
Apple
200 g
Baby potatoes
½ piece
Carrot
½ sachet(s)
Surinamese-style spices
1 piece
Red onion
¼ piece
Orange
2.5 g
Fresh flat leaf parsley
(May be present: Selderij)
15 g
BBQ Sauce
(Contains: Mosterd)
½ piece
Bell pepper
Not included in your delivery
1.5 tablespoon
[Plant-based] mayonnaise
3 teaspoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Cut the carrot into 5cm batons of around 1cm thickness.
- Transfer the baby potatoes and carrot to a large bowl. Add a third of the olive oil and half of the Surinamese-style spices, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 10 minutes.
- Meanwhile, juice the orange.
- In a small bowl, combine the mayonnaise with the rest of the Surinamese-style spices and (per person) 1.5 tbsp orange juice. Season to taste with salt and pepper.
- Roughly chop the parsley.
- Slice the onion into rings. Cut the bell pepper into strips.
- Wash or peel the apple, then remove the core and cut into wedges.
- Transfer all three to the same large bowl you used for the potatoes. Add another third of the olive oil and season with salt and pepper, then toss well to coat.
- Transfer to the same baking sheet and roast in the oven for 30 minutes or until golden-brown, tossing halfway.
- Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the veggie meatballs for 4 - 5 minutes, then add the BBQ sauce and fry for 1 - 2 more minutes.
- Serve the potatoes and vegetables on plates.
- Top with the meatballs and drizzle with the orange mayo.
- Garnish with the parsley to finish.
