Bison and Ricotta Meatballs
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Bison and Ricotta Meatballs

Bison and Ricotta Meatballs

with Fresh Linguine

Rich bison and fluffy ricotta combine for the ultimate Italian-style meatball dinner. Twirl fresh linguine through herby tomato sauce for flavours that will have you convinced you've taken a trip to Rome!

Tags:
Discovery
Allergens:
Egg
•Wheat
•Milk
•Gluten
•Barley
•Rye
•Sesame
•Soy
•Oats

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Lean Ground Bison

227 g

Fresh Linguine

(Contains Egg, Wheat)

100 g

Ricotta Cheese

(Contains Milk)

370 mL

Crushed Tomatoes with Garlic and Onion

2 tbsp

Italian Seasoning

160 g

Sweet Bell Pepper

56 g

Onion, chopped

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Garlic Puree

2 unit

Ciabatta Roll

(Contains Gluten)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

2 tbsp

Tomato Sauce Base

7 g

Basil

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.38 tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories1390 kcal
Fat61 g
Saturated Fat26 g
Carbohydrate147 g
Sugar21 g
Dietary Fiber12 g
Protein58 g
Cholesterol199 mg
Sodium2240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Measuring Cups
•Measuring Spoons
•Large Bowl
•Large Non-Stick Pan
•Baking Sheet
•Silicone Brush
•Small Bowl
•Colander

Cooking Steps

Prep
1

Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch pieces. Halve ciabatta.

Form meatballs
2

Add bison, breadcrumbs, ricotta, half the garlic puree, half the Italian Seasoning and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl).

Pan-fry meatballs and veggies
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. (NOTE: Don't overcrowd the pan; pan-fry meatballs in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry, turning meatballs often, until golden-brown on all sides, 2-3 min. (NOTE: Meatballs will finish cooking in step 4.)Add onions and peppers. Cook, stirring often, until veggies soften, 2-3 min.

Finish meatballs and sauce
4

Add crushed tomatoes, 1 cup water (dbl for 4 ppl), tomato sauce base, remaining Italian Seasoning and 1/2 tsp sugar (dbl for 4 ppl) to the pan with meatballs. Season with salt and pepper. Cook, stirring often, until sauce thickens slightly and meatballs are cooked through, 4-5 min.**

Cook linguine and broil ciabatta
5

Meanwhile, add linguine to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Drain and return linguine to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl) to the pot, then toss to coat. While linguine cooks, stir together remaining garlic puree and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Add ciabatta to an unlined baking sheet, cut-side up, then brush with garlic oil. Broil ciabatta in the middle of the oven until toasted, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Finish and serve
6

Divide linguine between plates, then top with sauce and bison meatballs. Sprinkle with Parmesan. Tear basil over top. Serve garlic ciabatta on the side.