🍽️ *MUST TRY* BEST Homemade MEATBALL & *FAMOUS* Honey BBQ Sauce + ROASTED Smashed Potatoes #MEATLESS

Hey! Welcome (BACK)! I know I go on about how much I HATE to cook, but that NEVER meant I can't throw down! I went crazyyy with this recipe that will make you FAMOUS! Only cook this if you're ready for them to fall in LOVE! This is one of the BEST homemade MEATBALL recipes! Oh, and did I mention this is MEATLESS?! You have to try this on your next #MeatlessMonday or for your next #Meatless meal prep! Would you try this recipe?! Comment below! Thanks for tuning in!

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#Meatballs Ingredients & Recipe
FIRST:
Sautee 1/4 Cup of Shallots (~50g) in avocado oil for 2-3 minutes. Remove from pan & cool.

COMBINE THE FOLLOWING:
12 OZ Impossible Meat Plant Based Ground
3 Cloves of Garlic (~20 grams)
32 grams Green Bell Pepper (finely chopped)
1/4 TSP Oregano
1/4 TSP Umami Seasoning
1/2 TSP Onion Powder
1/4 TSP Garlic Powder
1/4 - 1/2 TSP McCormick Garden Vegetable Seasoning
1/4 TSP Black Garlic Seasoning
Chili Pepper Flakes (to taste)
Cayenne Pepper (to taste)

**ADD IN SHALLOTS ONCE THEY'VE COOLED DOWN***

THEN ADD & FOLD IN:
1/2 Cup Panko Bread Crumbs
1.5 - 2.0 TBSP OAT FLOUR (NOTE: may add more flour, but ensure the meatballs hold together)
(I added corn starch, but it is NOT necessary)
1 TBSP Kite Hill Non-Dairy Sour Cream (can substitute mayo or sour cream)
1 Egg (beaten)
(YIELDS ABOUT 12-15 MEATBALLS, depending on how small/large they are).

NOTE: Allow meatballs to chill for about 15-20 minutes.

Heat approximately 1/4 Cup of Vegetable Oil in a pan
Add meatballs to pan, rotating meatballs to ensure an even color.
Drain & set aside.
NOTE: (Meatballs can be placed in the oven at 350 degrees for 8-10 minutes).

MEATBALL SAUCE:
1 CUP Vegetable Broth
1.0 - 2.0 OZ Concord Grape Jelly
8-10 OZ Jack Daniels Honey BBQ Sauce
2 TSP El Yucateco Chili Habanero Hot Sauce
Simmer until the jelly dissolves and leaves a uniform sauce.
ADD meatballs and allow them to SIMMER on LOW heat for 15-25 minutes.

POTATOES INGREDIENTS & PREPARATION:
In a LARGE POT ADD:
1 carton of Manischewitz Vegetable Broth (THE BEST)
1 CUP of Trader Joe's Low Sodium Vegetable Broth
4 CUPS of water
ADD 1 Bag of Baby Dutch Yellow Potatoes & bring to a boil
(NOTE: Potatoes should NOT be super soft, just enough for the fork to pierce the skin.)
RECOMMENDATION: Most recipes suggest 25-30 minutes, but I suggest 35-45 minutes on med/high heat!

Drain potatoes & place them on a baking sheet lined with parchment paper.
Use a MASON JAR/GLASS/POTATO SMASHER to smash the potatoes!
(NOTE: I like my potatoes smashed, but not too thin! The thinner they are, the more crispy they will be).
DRIZZLE Avocado Oil on potatoes & season with Pink Himalayan Salt/Onion Salt & Black Pepper
BAKE AT 400 DEGREES FOR 15-20 MINUTES. THEN, FLIP POTATOES AND REPEAT OIL + SEASONING.

FOR SAGE GARLIC BUTTER SAUCE:
ADD 1/4 - 1/2 TSP OF GROUND SAGE TO 1.5-2.0 TBSP OF MIYOKO'S VEGAN BUTTER
WARM IN PAN + FRESH MINCED GARLIC TO PAN AND SAUTEE. DRIZZLE ON POTATOES RIGHT OUT THE OVEN.
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