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.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
2 unit(s)
Russet Potato
7 g
Chives
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 unit(s)
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
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Milk*
(Contains Milk)
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
- 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.
- 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.**
- 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 (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.
- 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.
