Bison Meatballs and Mushrooms

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 any large broccoli florets into bite-sized pieces. When mushrooms are done, add broccoli and 2 tbsp water (dbl for 4 ppl) to the same pan. Season with salt and pepper. Cover and cook, stirring occasionally, 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.