Plank Grilled Veal Meatloaf Balls with Planked Mashed Potatoes and Craft Beer BBQ Gravy

Name: Plank Grilled Veal Meatloaf Balls with Planked Mashed Potatoes and Craft Beer BBQ Gravy
Ingredients: 6 large Yukon gold potatoes, about 1 ½ lbs (750 g), peeled and quartered; 3 tbsp (45 mL) sour cream; 1 cup (250 mL) grated cheddar cheese; 2 green onions minced; Salt; pepper; 2 lbs (1 kg) ground Ontario veal; 2 tbsp (30 mL) softened butter; 1 cup (250 mL) finely diced sweet onion; 6 cloves garlic, minced; 1 cup (250 mL) hickory sticks; 1 tbsp (15 mL) Dijon mustard; ½ cup (125 mL) chopped fresh herbs (parsley, dill, oregano, dill, rosemary) your choice; 1/3 cup (80 mL) grated parmesan cheese; 2 mozzarella cheese strings cut into 4 equal portions each; ¼ (60 mL) butter; ½ cup (125 mL) diced onion; 3 cloves garlic, minced; ¼ cup (60 mL) all-purpose flour; ½ cup (125 mL) your favorite local craft beer; 1 ½ cups (375 mL) beef stock; ½ cup (125 mL) smoky BBQ sauce; freshly ground black pepper

www.tedreader.com

— Grill Temp 350-425°F (176-218°C) Grill Time 45 minutes Servings 8 Special Equipment 1 x 4 oz (120 mL) ice cream scoop 1 plank ½ inch (1.25 cm) thick, 12 x 8

View full recipe on www.tedreader.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.tedreader.com.

Share this recipe:

Cooking tools:

Grill
Grilling plank
Ice cream scoop
Instant-read thermometer
Potato masher
Fine-mesh sieve
Grater
Pastry brush
Chef's knife
Cutting board
Pot
Colander
Mixing bowl
Saucepan
Whisk
Wooden spoon
Measuring cup
Measuring spoon
Stove
Refrigerator
Paper towel

Ingredients

6 large Yukon gold potatoes, about 1 ½ lbs (750 g), peeled and quartered
3 tbsp (45 mL) sour cream
1 cup (250 mL) grated cheddar cheese
2 green onions minced
Salt
pepper
2 lbs (1 kg) ground Ontario veal
2 tbsp (30 mL) softened butter
1 cup (250 mL) finely diced sweet onion
6 cloves garlic, minced
1 cup (250 mL) hickory sticks
1 tbsp (15 mL) Dijon mustard
½ cup (125 mL) chopped fresh herbs (parsley, dill, oregano, dill, rosemary) your choice
1/3 cup (80 mL) grated parmesan cheese
2 mozzarella cheese strings cut into 4 equal portions each
¼ (60 mL) butter
½ cup (125 mL) diced onion
3 cloves garlic, minced
¼ cup (60 mL) all-purpose flour
½ cup (125 mL) your favorite local craft beer
1 ½ cups (375 mL) beef stock
½ cup (125 mL) smoky BBQ sauce
freshly ground black pepper