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.
Lean Ground Bison
White Wine Vinegar
Not included in your delivery
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.
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.
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.