Glazed Bison Meatballs
with Mini Loaded Baked Potatoes
Fun is on the menu tonight with two top party snacks on one dinner plate! Sweet-and-sticky glazed meatballs are served alongside loaded mini baked potatoes with all the fixins – bacon, cheddar, sour cream and green onions!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
480 g
Yellow Potato
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
227 g
Broccoli, florets
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
Instructions
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. Roast 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. Cut broccoli into bite-sized pieces. 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. Roast 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!)
Reheat the pan same pan over medium. When hot, add broccoli and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer broccoli to a plate, then cover to keep warm. When meatballs are done, add meatballs and BBQ sauce mixture to the same pan. Gently toss until glaze is warmed through and meatballs are coated, 1 min.
Divide potatoes, broccoli 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.
