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Bison Meatballs and Mushrooms

Bison Meatballs and Mushrooms

with Creamy White Cheddar Sauce

Bison Special
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Cozy up to this Alp-inspired supper featuring rich and creamy white cheddar sauce. Dunk hearty meatballs, roasted potatoes, tender broccoli and savoury mushrooms into this sauce to make your taste dreams come true!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Lean Ground Bison

360 g

Yellow Potato

227 g


227 g

Broccoli, florets

113 mL



½ cup

White Cheddar Cheese, shredded


4 tbsp

White Cooking Wine


43 g

Cream Cheese


2 tbsp

Italian Breadcrumbs

(ContainsMilk, Barley, Wheat, Rye, Sesame, Soy, Gluten)

1 tbsp

Montreal Steak Spice

1 tbsp

Worcestershire Sauce

Not included in your delivery

1 tbsp

Unsalted Butter*


1 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1040 kcal
Fat70 g
Saturated Fat36 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber8 g
Protein45 g
Cholesterol226 mg
Sodium1520 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Measuring Cups
Small pot
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Quarter potatoes. Add potatoes, half the Montreal Steak Spice and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.


Combine bison, breadcrumbs, Worcestershire sauce, remaining Montreal Steak Spice and 1/8 tsp salt (dbl for 4 ppl) in a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!)Roll mixture into 10 equal-sized meatballs (20 for 4 ppl). Arrange meatballs on another parchment-lined baking sheet. Roast meatballs in the top of the oven until golden-brown and cooked through, 10-12 min.**


Meanwhile, halve mushrooms. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Add half the cooking wine, then season with salt and pepper. Cook, stirring often, until wine is absorbed, 1-2 min. Transfer mushrooms to a plate, then cover to keep warm.


Meanwhile, cut broccoli into bite-sized pieces. When mushrooms are done, add broccoli and 1/4 cup water (dbl for 4 ppl) to the same pan. Season with salt and pepper. Cover and cook, stirring often, until tender-crisp, 4-5 min. Transfer broccoli to the plate with mushrooms, then cover to keep warm.


Add cream cheese and remaining cooking wine to a small pot (medium pot for 4 ppl). Cook over medium heat, whisking often, until cream cheese is melted and smooth, 2-3 min. Add cream, then bring to a gentle boil. Once boiling, remove from heat, then whisk in cheddar cheese until melted and smooth, 1 min. Season with salt and pepper, to taste. Cover to keep warm.


Divide meatballs, potatoes, mushrooms and broccoli between plates. Transfer cheese sauce into individual bowls and serve alongside for dipping.