Savoury Bison Meatballs in Bacon-Mushroom Gravy
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Savoury Bison Meatballs in Bacon-Mushroom Gravy

Savoury Bison Meatballs in Bacon-Mushroom Gravy

with Roasted Brussel Sprouts and Cheesy Mashed Potatoes

All the comfort of a chalet style meal at home! Tender bison meatballs are smothered in an umami-packed bacon-mushroom gravy with a helping of cheesy mashed potatoes and hearty roasted Brussels sprouts.

Allergens:
Barley
Milk
Oats
Rye
Sesame
Soy
Wheat

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

100 g

Bacon Strips

2 unit(s)

Russet Potato

4 tbsp

Italian Breadcrumbs

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

200 g

Mixed Mushrooms

170 g

Brussels Sprouts

56 mL

Cream

(Contains Milk)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

28 g

Crispy Shallots

(Contains Wheat)

2 tbsp

Gravy Spice Blend

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

2 unit(s)

Beef Broth Concentrate

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Nutrition Values

Calories1100 kcal
Fat67 g
Saturated Fat32 g
Carbohydrate72 g
Sugar8 g
Dietary Fiber10 g
Protein51 g
Cholesterol185 mg
Sodium1440 mg
Trans Fat0.5 g
Potassium2200 mg
Calcium350 mg
Iron8.5 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

Colander
Large Pot
Measuring Spoons
Baking Sheet
Large Bowl
Large Non-Stick Pan
Measuring Cups

Instructions

1
  • Cut potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
  • Drain and return potatoes to the same pot, off heat.
  • Mash cream, 2 tbsp (4 tbsp) butter and cheddar into potatoes until creamy. Season with salt and pepper, to taste.

Check if white cheddar works as the cheesy element in the potatoes or if it should be swapped for cream cheese or another cheese

2
  • Meanwhile, halve Brussels sprouts (if larger, quarter them).
  • Add Brussels sprouts and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the top of the oven until tender, 16-20 min.
3
  • Add bison, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.
  • Roll mixture into 12 (24) equal-sized meatballs.
  • Arrange meatballs on the prepared baking sheet.
  • Bake in the middle of the oven until golden-brown and cooked through, 8-10 min.**

Does this need to be increased to 10-12 or not because they are smaller?

4
  • Thinly slice mushrooms.
  • On a separate cutting board, cut bacon crosswise into 1/4-inch strips.
5
  • Heat a large non-stick pan over medium heat.
  • When hot, add bacon. Cook, stirring often, until bacon starts to brown, 1 min.
  • Add mushrooms. Cook, stirring often, until mushrooms are softened, 5-6 min. Sprinkle with gravy spice blend. Cook, stirring often, until fragrant, 30 sec. Add broth concentrate and 2/3 cup (1 1/3 cups) water. Bring to a simmer. Add meatballs. Cook until gravy thickens slightly and meatballs are warmed through, 3-4 min.

Check amount of water in dev

6
  • Divide mashed potatoes, Brussels sprouts and meatballs between plates.
  • Spoon remaining bacon-mushroom gravy over top meatballs and potatoes.
  • Sprinkle with crispy shallots.
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