Savoury Bison Meatballs

Name: Savoury Bison Meatballs with Roasted Brussel Sprouts and Cheesy Mashed Potatoes
Total time: 40 min
Yield: 2
Cuisine: Canadienne
Ingredients: 250 g Bison haché maigre; 100 g Tranches de bacon; 2 pièce(s) Pomme de terre Russet; 4 cs Chapelure italienne; 200 g Mélange de champignons; 170 g Choux de Bruxelles; 56 ml Crème; ½ tasse(s) Cheddar blanc, râpé; 28 g Échalotes frites; 20 g Mélange d'épices pour sauce; 2 pièce(s) Concentré de bouillon de bœuf

with Roasted Brussel Sprouts and Cheesy Mashed Potatoes

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Avoine

•Seigle

•Sésame

•Soya

•Blé

•Orge

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation40 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

250 g

Bison haché maigre

100 g

Tranches de bacon

2 pièce(s)

Pomme de terre Russet

4 cs

Chapelure italienne

200 g

Mélange de champignons

170 g

Choux de Bruxelles

56 ml

Crème

½ tasse(s)

Cheddar blanc, râpé

28 g

Échalotes frites

20 g

Mélange d'épices pour sauce

2 pièce(s)

Concentré de bouillon de bœuf

Informations nutritionnelles

Énergie (kcal)1110 kcal

Graisses71 g

dont saturés34 g

Glucides74 g

dont sucres8 g

Fibres10 g

Protéines50 g

Cholestérol185 mg

Sel1410 mg

Gras Trans0.5 g

Potassium2250 mg

Calcium350 mg

Fer8.5 mg

Ustensiles

•Passoire

•Grande casserole

•Cuillères à mesurer

•Plaque de cuisson

•Grand bol

•Grande poêle antiadhésive

•Verre doseur

Instructions

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