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Bison Meatballs and Apple-Apricot Chutney
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Bison Meatballs and Apple-Apricot Chutney

Bison Meatballs and Apple-Apricot Chutney

with Bacon Smashed Potatoes

Sauces are the star of tonight's dinner! The apple-apricot chutney brings tart sweetness to rich bison meatballs, while a bacon-maple-Dijon vinaigrette adds another layer of classic Canadian flavours to this tasty dish!


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

Preparation Time40 minutes


serving amount

250 g

Lean Ground Bison

¼ cup

Panko Breadcrumbs

(Contains Wheat)

56 g

Onion, chopped

1 unit

Gala Apple

2 tbsp

White Wine Vinegar

(Contains Sulphites)

400 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


(Contains Milk)

Not included in your delivery

½ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp



Nutrition Values

Calories1170 kcal
Fat72 g
Saturated Fat30 g
Carbohydrate81 g
Sugar39 g
Dietary Fiber8 g
Protein40 g
Cholesterol185 mg
Sodium1220 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.


Baking Sheet
Paper Towel
Parchment Paper
Large Pot
Potato Masher
Measuring Spoons
Small pot
Box Grater
Large Bowl


Bake bacon

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Arrange bacon in a single layer on a parchment-lined baking sheet. Bake in the top of the oven until golden-brown and crispy, 10-12 min.** Carefully transfer bacon to a paper towel-lined cutting board.

Cook potatoes

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.

Make apple-apricot chutney

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.)

Form and bake meatballs

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.**

Make vinaigrette

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.

Finish and serve

Stir remaining bacon into smashed potatoes. Add spinach and sliced apples to the large bowl with vinaigrette, then toss to combine. Divide smashed potatoes, meatballs and salad between plates. Spoon apple-apricot chutney over meatballs.