Glazed Bison Meatballs
with Loaded Mini Baked Potatoes
Fun is on the menu tonight with two top party snacks on one dinner plate! Sweet-and-sticky glazed meatballs are served alongside loaded mini baked potatoes with all the fixings — bacon, cheddar, sour cream and green onions!
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.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
400 g
Yellow Potato
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
227 g
Broccoli, florets
2 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
4 tbsp
BBQ Sauce
(Contains Mustard)
2 tbsp
Apricot Spread
1 tbsp
Garlic Puree
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes.Add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer, cut-side down. Bake in the middle of the oven until golden and tender, 22-24 min. When potatoes are tender, carefully remove the baking sheet from the oven. Flip, then push potatoes towards the middle of the baking sheet. Sprinkle cheese over top. Continue to bake in the middle of the oven until cheese melts, 3-4 min.
Meanwhile, thinly slice green onions, keeping white and green parts separate. Cut broccoli into bite-sized pieces.Combine BBQ sauce, apricot spread, half the garlic puree and 3 tbsp (1/3 cup) water in a small bowl.Add bison, breadcrumbs, green onion whites, remaining garlic puree and remaining Zesty Garlic Blend and 1/8 tsp (1/4 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!) Season with pepper, then combine.Roll into 10 equal-sized meatballs (20 meatballs for 4 ppl).
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, halve bacon strips crosswise. (TIP: Use kitchen shears to cut bacon with ease!)When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. (TIP: Carefully transfer bacon fat to a heat-safe bowl and save for another use!)Carefully wipe the pan clean.
Arrange meatballs on another parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.** Meanwhile, add broccoli, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Bake in the bottom of the oven until tender-crisp, 9-12 min.
When meatballs are done, add to the same pan along with BBQ-apricot glaze. Reheat pan over medium. Gently toss until glaze is warmed through and meatballs are coated, 1 min.
Divide loaded potatoes, broccoli and glazed bison meatballs between plates. Spoon any remaining sauce in the pan over meatballs. Dollop sour cream over potatoes, then crumble bacon and sprinkle remaining green onions over top.
