Sugar Shack Bison Meatball Poutine
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Sugar Shack Bison Meatball Poutine

Sugar Shack Bison Meatball Poutine

with Maple Gravy and Side Salad

What's better than poutine? Bison meatball poutine with maple-spiked gravy, of course! Roasted potato wedges are doused with savoury-sweet gravy, topped with squeaky cheese curds and garnished with chives and crispy shallots. A fresh side salad of arugula-spinach mix, tomatoes and maple bacon adds balance to this decadent meal!


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


serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

2 piece

Russet Potato

7 g


½ cup

Cheese Curds

(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 piece

Beef Broth Concentrate

2 tbsp

Maple Syrup

56 g

Arugula and Spinach Mix

1 tbsp

White Wine Vinegar

(Contains Sulphites)

113 g

Baby Tomatoes

Not included in your delivery

2 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


2 tbsp


(Contains Milk)

1 tsp



Nutrition Values

Calories1200 kcal
Fat80 g
Saturated Fat33 g
Carbohydrate80 g
Sugar25 g
Dietary Fiber5 g
Protein44 g
Cholesterol180 mg
Sodium1460 mg
Trans Fat1 g
Potassium1800 mg
Calcium350 mg
Iron7 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Rolling Pin
Large Bowl
Aluminum Foil
Small Bowl
Large Non-Stick Pan


Roast potato wedges
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
  • When wedges are almost done, sprinkle cheese curds over top and continue to roast until cheese begins to melt and wedges are fully tender, 2-3 min.
  • Meanwhile, finely chop chives.
  • Reserve half the crispy shallots in a small bowl to use in step 6.
  • Using a rolling pin or a heavy-bottomed pan, crush remaining crispy shallots in their package until broken into fine crumbs.
  • Line another baking sheet with foil.
Form and roast meatballs
  • Add bison, crispy shallot crumbs, half the chives, 2 tbsp (4 tbsp) milk and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.
  • Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
  • Arrange meatballs on the prepared baking sheet.
  • Roast in the top of the oven until golden-brown and cooked through, 12-14 min.**
Cook bacon
  • Meanwhile, halve tomatoes.
  • Heat a large non-stick pan over medium heat.
  • While the pan heats, pat bacon dry with paper towels, then cut into 1/4-inch pieces on a separate cutting board.
  • When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
  • Remove from heat. Carefully drain and discard excess fat, then add half the maple syrup to the pan. Stir to combine.
  • Transfer bacon to a plate, then cover to keep warm.
  • Carefully rinse and wipe the pan clean.
Make gravy
  • Reheat the same pan over medium-high.
  • When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 30 sec.
  • Sprinkle Gravy Spice Blend over butter. Cook, stirring often, until fragrant, 1 min.
  • Add broth concentrate, remaining maple syrup and 1 cup (2 cups) water. Simmer, whisking occasionally, until gravy is smooth and thickens slightly, 2-3 min. Season with salt and pepper.
  • Remove from heat. Add meatballs, then stir to coat.
Make salad and serve
  • Whisk together vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in another large bowl. Season with salt and pepper.
  • Add tomatoes and arugula and spinach mix, then toss to coat.
  • Divide potato wedges between bowls. Top with meatballs.
  • Spoon gravy over top. Sprinkle with remaining chives and reserved crispy shallots.
  • Serve salad alongside.
  • Crumble maple bacon over salad and poutine.