Cheesy Enchilada Bison Meatballs
with Tomato-Avocado Salad and Cilantro Rice
Think of all the things you love best about a classic enchilada: cheesy pull, smokey savoury sauce, warming aromas... apply to these bison meatballs and you've got a recipe for a fiesta of flavors!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
¾ cup
Basmati Rice
227 g
Baby Tomatoes
1 unit(s)
Red Onion
1 unit(s)
Avocado
7 g
Cilantro
2 unit(s)
Lime
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
2 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 unit(s)
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Zest, then juice half the lime. Cut remaining into wedges.
- Halve tomatoes
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Roughly chop cilantro.
- Peel, then cut onion into 1/4-inch pieces.
- Add one third of the onions, 2 tsp (4 tsp) lemon juice, and 1/4 tsp sugar to a medium bowl. Season with salt and pepper. Stir to combine.
- Combine breadcrumbs, half the beef broth concentrate and 2 tbsp (4 tbsp) milk in a large bowl.
- Add bison, half the Enchilada Spice Blend, then combine.
- Roll into 10 (20) equal sized meatballs.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil then meatballs. Cook meatballs, turning occasionally until golden brown, 4-5 min. (NOTE: It’s okay if meatballs don't cook all the way through at this step.)
- Transfer meatballs to a plate.
- Reheat the same pan over medium (add fatt???)
- Add remaining onions and half the tomatoes. Cook, stirring occasionally until tender, 3-4 min.
- Add meatballs, Tex Mex paste, remaining Enchilada Spice Blend, remaining broth concentrate,1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water.
- Bring to a simmer, then cover and cook, stirring occasionally until meatballs are cooked through and sauce has thickened slightly, 3-4 min.
- When meatballs are cooked, remove pan from heat. Sprinkle over cheese. Cover and let stand until cheese melts, 2-3 min.
- Meanwhile, add avocado, remaining tomatoes, half the cilantro and 1/2 tbsp (1 tbsp) oil to bowl with onions. Season with salt and pepper. Stir to mix.
- Fluff rice with fork, then stir in remaining cilantro.
- Divide rice, meatballs and salsa between plates / bowls. Spoon any sauce from pan over rice/ meatballs.
