Sugar Shack Bison Meatball Poutine
with Maple Gravy and Side Salad
What's better than poutine? A bison meatball poutine with maple-spiked gravy, of course! Roasted potato wedges are doused in this savoury-sweet gravy and topped with squeaky cheese curds. Garnishes of chives and crispy shallots add brightness and satisfying crunch. A fresh side salad of arugula-spinach mix, tomatoes and maple bacon adds balance to this decadent meal!
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
460 g
Russet Potato
56 g
Cheese Curds
(Contains Milk)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
2 unit
Beef Broth Concentrate
2 tbsp
Maple Syrup
56 g
Arugula and Spinach Mix
1 tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Baby Tomatoes
7 g
Chives
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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 a baking sheet with foil.
Add bison, crispy shallot crumbs, half the chives, 2 tbsp milk and 1/4 tsp salt (dbl both for 4 ppl) 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.**
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.
Reheat the same pan over medium-high.When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Sprinkle Gravy Spice Blend over butter. Cook, stirring often, until fragrant, 1 min.Add broth concentrates, remaining maple syrup and 1 cup water (dbl for 4 ppl). Simmer, whisking occasionally, until gravy is smooth and thickens slightly, 2-3 min. Season with salt and pepper, to taste.Remove from heat. Add meatballs, then stir to coat.
Whisk together vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) 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. Sprinkle maple bacon over salad and poutine.
