Enchilada-Inspired Cheesy Bison Meatball Bowls
with Tomato-Avocado Salsa and Cilantro Rice- Milk
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Mustard
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Triticale
- Gluten
Ingredients: Ground bison • Baby tomatoes • Avocado • Basmati rice • Red onion • Limes • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.
Ingredients
250 g
Lean Ground Bison
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
227 g
Baby Tomatoes
1 unit(s)
Red Onion
1 unit(s)
Avocado
7 g
Cilantro
1 unit(s)
Lime
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Egg, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sulphites, Soy, Triticale)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Egg, Milk, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Soy)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Milk*
(Contains: Milk)
1.33 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Halve half of the tomatoes. Cut remaining tomatoes into quarters.
- Peel, then cut onion into 1/4-inch pieces.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Roughly chop cilantro.
- To a medium bowl, add avocado, lime juice, quartered tomatoes, half the cilantro, a quarter of the onions, and 1 tsp (2 tsp) oil. Season with salt and pepper. Stir to combine.
- Line a baking sheet with parchment paper.
- To a large bowl, add breadcrumbs, half the broth concentrate and 1 tbsp (2 tbsp) milk. Stir to combine.
- Add bison and half the Enchilada Spice Blend. Season with salt and pepper, then combine.
- Roll into 10 (20) equal-sized meatballs and arrange on the prepared baking sheet.
- Roast in the middle of the oven 10-12 min or until golden and cooked through.**
- Meanwhile, heat a medium non-stick pan over medium (use a large pan for 4 servings).
- When hot, add 1 tbsp (2 tbps) oil, remaining onions and remaining tomatoes. Cook 4-6 min, stirring occasionally, until tender.
- Add Tex-Mex paste, remaining Enchilada Spice Blend, remaining broth concentrate, 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until slightly thickened.
- When meatballs are cooked, add to the pan with sauce. Gently stir to coat. Sprinkle cheese over top. Cover and remove from heat.
- Let stand for 2-4 min until cheese melts.
- Fluff rice with fork, then stir in lime zest and remaining cilantro.
- Divide rice between bowls. Top with meatballs and salsa.
- Spoon any remaining sauce from pan over meatballs.
- Dollop sour cream over top. Squeeze a lime wedge over top.
