Savoury Bison Meatballs in Bacon-Mushroom Gravy

Name: Savoury Bison Meatballs in Bacon-Mushroom Gravy with Roasted Brussel Sprouts and Cheesy Mashed Potatoes
Total time: 40 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Lean Ground Bison; 100 g Bacon Strips; 2 unit(s) Russet Potato; 4 tbsp Italian Breadcrumbs; 200 g Mixed Mushrooms; 170 g Brussels Sprouts; 56 mL Cream; ½ cup White Cheddar Cheese, shredded; 28 g Crispy Shallots; 20 g Gravy Spice Blend; 2 unit(s) Beef Broth Concentrate

with Roasted Brussel Sprouts and Cheesy Mashed Potatoes

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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:

Avoine

•Rye

•Sesamzaad

•Soja

•Hvede

•Gerste

•Milk

The quantities provided above are averages only.

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

200 g

Mixed Mushrooms

170 g

Brussels Sprouts

56 mL

Cream

½ cup

White Cheddar Cheese, shredded

28 g

Crispy Shallots

20 g

Gravy Spice Blend

2 unit(s)

Beef Broth Concentrate

Nutrition Values

Calories1110 kcal

Fat71 g

Saturated Fat34 g

Carbohydrate74 g

Sugar8 g

Dietary Fiber10 g

Protein50 g

Cholesterol185 mg

Sodium1410 mg

Trans Fat0.5 g

Potassium2250 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

Cooking Steps

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

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.

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?

Thinly slice mushrooms.
On a separate cutting board, cut bacon crosswise into 1/4-inch strips.

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