Honey-Garlic-and-Gochujang-Glazed Bison Meatballs
with Fried Eggs, Charred Veggies and Sesame Rice
Ingredients: Lean ground bison • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Jasmine rice • Sugar snap peas • Grade A egg • Honey garlic sauce (soy) (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Gochujang (soy, wheat) (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Rice vinegar (rice vinegar, sugar, salt) • Sesame seeds • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Lean Ground Bison
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
200 g
Mixed Mushrooms
113 g
Sugar Snap Peas
2 unit(s)
Green Onion
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
2 tbsp
Gochujang
(Contains: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, May contain traces of allergens, Soy, Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
½ tbsp
Soy Sauce
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Wheat, Sulphites, Soy)
4 tbsp
Honey-Garlic Sauce
(Contains: May contain traces of allergens, Soy, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
Not included in your delivery
1.5 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚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.
- Heat a medium non-stick pan (large for 4 servings) over medium-high.
- When hot, add sesame seeds to the dry pan. Toast 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Trim sugar snap peas.
- Quarter mushrooms.
- Add sugar snap peas, mushrooms and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven for 8-12 min, stirring halfway, until tender-crisp. Cover and set aside.
- Meanwhile, thinly slice green onions, keeping green and white parts separate.
- Line a baking sheet with parchment paper.
- To a large bowl, add bison, soy sauce, half the panko (use all for 4 servings) and green onion whites. Season with salt and pepper, then combine.
- Roll mixture into 10 (20) equal-sized meatballs. Arrange meatballs on the prepared baking sheet.
- Bake in the middle of the oven for 10-12 min, or until golden and cooked through.**
- When meatballs are almost done, reheat the same pan from step 2 over medium. When hot, add 1/2 tbsp (1 tbsp) butter and swirl the pan until melted.
- Crack in 2 (4) eggs.
- Season with salt and pepper, then sprinkle half the sesame seeds over top.
- Pan-fry covered for 2-4 min, until egg whites are set. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1/2 tbsp oil instead of butter.)
- Transfer to a plate. Cover to keep warm.
- Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter and swirl the pan until melted. Add honey-garlic sauce, gochujang, vinegar and 1 tbsp (2 tbsp) water. Cook for 1-2 min, stirring often, until sauce thickens slighly.
- Add meatballs to sauce and stir to coat.
- Fluff rice with fork, then stir in remaining sesame seeds.
- Divide rice, veggies and meatballs between plates. Spoon any remaining sauce over top of meatballs.
- Top with fried eggs.
- Sprinkle remaining green onions over top.
