Glazed Bison Meatballs
with Mini Loaded Baked Potatoes- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
- Mustard
Fun is on the menu tonight with two top party snacks on one dinner plate! Sweet-and-sticky glazed meatballs are served alongside mini loaded baked potatoes with all the fixins – bacon, cheddar, sour cream and green onions!
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
400 g
Yellow Potato
¼ cup
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
170 g
Green Beans
2 unit
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
6 tbsp
Sour Cream
(Contains: Milk)
4 tbsp
BBQ Sauce
(Contains: Mustard)
2 tbsp
Apricot Spread
1 tbsp
Garlic Puree
½ tbsp
Seasoned Salt
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Halve potatoes.Add potatoes, half the seasoned salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange potatoes in a single layer, cut-side down. Bake potatoes in the middle of the oven until golden and tender, 22-24 min. When potatoes are tender, carefully remove the baking sheet from the oven. Flip potatoes, then push them towards the middle of the baking sheet. Sprinkle cheese over top. Continue to bake potatoes in the middle of the oven until cheese melts, 3-4 min.
Meanwhile, thinly slice green onions, keeping white and green parts separate. Trim, then halve green beans. Combine BBQ sauce, apricot spread, half the garlic puree and 2 tbsp water (dbl for 4 ppl) in a small bowl.
Add bison, breadcrumbs, green onion whites, remaining garlic puree and remaining seasoned salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine.Roll mixture into 10 equal-sized meatballs (20 for 4 ppl). Arrange meatballs on another parchment-lined baking sheet. Bake meatballs in the top of the oven until cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, cut bacon strips in half, crosswise. (TIP: Use kitchen shears to cut bacon with ease!)When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. (TIP: Carefully transfer bacon fat to a heat-safe bowl and save for another use!)Carefully wipe the pan clean.
Reheat the same pan over medium. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer green beans to a plate, then cover to keep warm.When meatballs are done, add meatballs and BBQ sauce mixture to the pan. Gently toss until glaze is warmed through and meatballs are coated, 1 min.
Divide potatoes, green beans and meatballs between plates. Spoon any remaining sauce in the pan over meatballs. Dollop sour cream over potatoes, then crumble bacon and sprinkle remaining green onions over top.
