Cheesy Enchilada Bison Meatballs
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Cheesy Enchilada Bison Meatballs

Cheesy Enchilada Bison Meatballs

with Tomato-Avocado Salad and Cilantro Rice

Think of all the things you love best about a classic enchilada: cheesy pull, smokey savoury sauce, warming aromas... apply to these bison meatballs and you've got a recipe for a fiesta of flavors!

Tags:
Spicy
Allergens:
Milk
Barley
Oats
Rye
Sesame
Soy
Wheat
Mustard
Sulphites

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

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Lean Ground Bison

¾ cup

Basmati Rice

227 g

Baby Tomatoes

1 unit(s)

Red Onion

1 unit(s)

Avocado

7 g

Cilantro

2 unit(s)

Lime

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

2 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

2 unit(s)

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

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Nutrition Values

Calories1000 kcal
Fat53 g
Saturated Fat20 g
Carbohydrate95 g
Sugar10 g
Dietary Fiber14 g
Protein42 g
Cholesterol125 mg
Sodium1840 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium350 mg
Iron7.5 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.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Large Bowl
Medium Bowl
Large Non-Stick Pan

Instructions

1
  • Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
2
  • Zest, then juice half the lime. Cut remaining into wedges.
  • Halve tomatoes
  • Peel, pit, then cut avocado into 1/4-inch pieces.
  • Roughly chop cilantro.
  • Peel, then cut onion into 1/4-inch pieces.
3
  • Add one third of the onions, 2 tsp (4 tsp) lemon juice, and 1/4 tsp sugar to a medium bowl. Season with salt and pepper. Stir to combine.
  • Combine breadcrumbs, half the beef broth concentrate and 2 tbsp (4 tbsp) milk in a large bowl.
  • Add bison, half the Enchilada Spice Blend, then combine.
  • Roll into 10 (20) equal sized meatballs.
4
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp (2 tbsp) oil then meatballs. Cook meatballs, turning occasionally until golden brown, 4-5 min. (NOTE: It’s okay if meatballs don't cook all the way through at this step.)
  • Transfer meatballs to a plate.
5
  • Reheat the same pan over medium (add fatt???)
  • Add remaining onions and half the tomatoes. Cook, stirring occasionally until tender, 3-4 min.
  • Add meatballs, Tex Mex paste, remaining Enchilada Spice Blend, remaining broth concentrate,1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water.
  • Bring to a simmer, then cover and cook, stirring occasionally until meatballs are cooked through and sauce has thickened slightly, 3-4 min.
6
  • When meatballs are cooked, remove pan from heat. Sprinkle over cheese. Cover and let stand until cheese melts, 2-3 min.
  • Meanwhile, add avocado, remaining tomatoes, half the cilantro and 1/2 tbsp (1 tbsp) oil to bowl with onions. Season with salt and pepper. Stir to mix.
  • Fluff rice with fork, then stir in remaining cilantro.
  • Divide rice, meatballs and salsa between plates / bowls. Spoon any sauce from pan over rice/ meatballs.
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