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Glazed Bison Meatballs
Discovery Special
New
Glazed Bison Meatballs

with Loaded Mini Baked Potatoes

12 min
Difficulty: 2/3
Canadian

Fun is on the menu tonight with two top party snacks on one dinner plate! BBQ-and-apricot-glazed meatballs are served alongside mini loaded baked potatoes with all the fixings — bacon, cheddar, sour cream and green onions! Ingredients: Yellow potato • Ground bison • Sugar snap peas • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Green onion • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Allergens

Barley
Oats
Rye
Triticale
Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan

Tags

New
Speciality
Ingredients
Lean Ground Bison

Lean Ground Bison

250 g

Bacon Strips

Bacon Strips

100 g

Yellow Potato

Yellow Potato

400 g

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Sugar Snap Peas

Sugar Snap Peas

113 g

Green Onion

Green Onion

2 unit(s)

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

Sour Cream

Sour Cream

2 unit(s)

BBQ Sauce

BBQ Sauce

4 tbsp

Apricot Spread

Apricot Spread

2 tbsp

Garlic Puree

Garlic Puree

1 tbsp

Zesty Garlic Blend

Zesty Garlic Blend

1 tbsp

Pepper

Pepper

0.125 tsp

Oil

Oil

1.5 tbsp

Salt

Salt

0.25 tsp

Preparation
1
Bake potatoes

  • 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-sides 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.

2
Prep meatballs and mix glaze

  • Meanwhile, thinly slice green onions, keeping white and green parts separate. 
  • Trim sugar snap peas.
  • 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, 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).

3
Cook bacon

  • 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. 

4
Bake meatballs and snap peas

  • Arrange meatballs on another parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.** 
  • Meanwhile, add sugar snap peas, 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, 9-12 min.

5
Glaze meatballs

  • 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.

 

6
Finish and serve

  • Divide loaded potatoes, sugar snap peas 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. 

Nutrition per serving

1100

kcal

Calories

1100

kcal

Calories

68

g

Fat

68

g

Fat

27

g

Saturated Fat

27

g

Saturated Fat

78

g

Carbohydrate

78

g

Carbohydrate

30

g

Sugar

30

g

Sugar

6

g

Dietary Fiber

6

g

Dietary Fiber

44

g

Protein

44

g

Protein

165

mg

Cholesterol

165

mg

Cholesterol

1530

mg

Sodium

1530

mg

Sodium

0.5

g

Trans Fat

0.5

g

Trans Fat

1650

mg

Potassium

1650

mg

Potassium

400

mg

Calcium

400

mg

Calcium

8

mg

Iron

8

mg

Iron

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