Bison Meatballs
with Pear-Apricot Chutney
Sauces are the star of tonight's dinner! The pear-apricot chutney brings tart sweetness to rich bison meatballs, while spinach dressed in a bacon-maple-Dijon vinaigrette adds another layer of classic Canadian flavours to this tasty dish!
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
250 g
Lean Ground Bison
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
56 g
Red Onion, chopped
1 unit
Garlic, cloves
1 unit
Pear
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
480 g
Red Potato
113 g
Baby Spinach
1 tbsp
Dijon Mustard
(Contains: Mustard)
2 tbsp
Apricot Spread
2 tbsp
Maple Syrup
100 g
Bacon Strips
56 mL
Cream
(Contains: Milk)
Not included in your delivery
½ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then core pear. Thinly slice half the pear, then finely chop remaining pear. Heat a small pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add chopped pears, apricot spread, half the vinegar, half the maple syrup, 1/8 tsp salt and 1/4 cup water (1/3 cup for 4 ppl) to the pot. Bring to a simmer over high heat. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until pears are tender and almost jammy, 14-16 min.
While onions cook, cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash 2 tbsp butter (dbl for 4 ppl) and cream into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
While potatoes cook, arrange bacon in a single layer on a parchment-lined baking sheet. Bake in the top of the oven until golden-brown and crispy, 8-10 min.** Carefully transfer bacon to a paper-towel lined cutting board.
While bacon bakes, peel, then mince or grate garlic. Combine bison, panko, half the Dijon, half the garlic, 1/4 tsp salt and 2 tbsp water (dbl both for 4 ppl) in a large bowl. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on another parchment-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 8-10 min.**
Once bacon is cool enough to handle, cut into 1/4-inch pieces. Whisk together remaining Dijon, remaining vinegar, remaining maple syrup, remaining garlic and 1 1/2 tbsp oil (dbl for 4 ppl) in another large bowl. Add half the bacon. Season with salt and pepper, to taste, then stir to combine.
Stir remaining bacon into smashed potatoes. Add spinach and sliced pears to the large bowl with vinaigrette, then toss to combine. Divide smashed potatoes, meatballs and salad between plates. Spoon pear-apricot chutney over meatballs.
