Bison Meatballs and Apple-Apricot Chutney

Meanwhile, cut potatoes into 1-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.

Meanwhile, core, then peel apple. Thinly slice half, then grate remaining apple. 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. Stir in grated apples, apricot spread, half the vinegar, half the maple syrup, 1/8 tsp salt and 2 tbsp water (dbl both for 4 ppl). Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until apples are tender and chutney is almost jammy, 10-12 min. (NOTE: If chutney gets too dry, add 1/2 tbsp water at a time until desired consistency is reached.)

Meanwhile, add bison, panko, half the Dijon, 1/4 tsp salt and 2 tbsp water (dbl both for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on another parchment-lined baking sheet. Bake in the top of the oven until golden and cooked through, 8-10 min.**

Meanwhile, cut bacon into 1/4-inch pieces. Whisk together remaining Dijon, remaining vinegar, remaining maple syrup 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.