Glazed Bison Meatballs
with Loaded Mini 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 fixings — 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
400 g
Yellow Potato
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
170 g
Broccolini
2 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Sour Cream
(Contains Milk)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Halve potatoes.
- Add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Arrange potatoes in a single layer, cut-side down. Bake 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, then push potatoes towards the middle of the baking sheet. Sprinkle cheese over top.
- Continue to bake in the middle of the oven until cheese melts, 3-4 min.
- Meanwhile, thinly slice green onions, keeping white and green parts separate.
- Cut broccolini into bite-sized pieces.
- Combine BBQ sauce, apricot spread, half the garlic puree and 3 tbsp (1/3 cup) water in a small bowl.
- Add bison, breadcrumbs, green onion whites, remaining garlic puree and remaining Zesty Garlic Blend and 1/8 tsp (1/4 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!)
- Season with pepper, then combine.
- Roll into 10 equal-sized meatballs (20 meatballs for 4 ppl).
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, halve bacon strips 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.
- Arrange meatballs on another parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**
- Meanwhile, add broccolini, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet.
- Season with salt and pepper, then toss to coat. Bake in the bottom of the oven until tender, 9-12 min.
- When meatballs are done, add to the same pan along with BBQ-apricot glaze.
- Reheat pan over medium.
- Gently toss until glaze is warmed through and meatballs are coated, 1 min.
- Divide loaded potatoes, and glazed bison 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.