avec petites pommes de terre au four toutes garnies
Au menu ce soir : deux collations de fête dans une assiette! Des boulettes de viande enrobées d’un glaçage collant et sucré et servies avec des petites pommes de terre au four toutes garnies de bacon, de cheddar, de crème sure et d’oignons verts!
Allergens
Utensils
Bison haché maigre
250 g
Tranches de bacon
100 g
Pommes de terre à chair jaune
400 g
Chapelure italienne
4 tbsp
Broccolini
170 g
Oignons verts
2 unit(s)
Fromage cheddar, râpé
0.5 cup
Crème sure
2 unit(s)
Sauce BBQ
4 tbsp
Confiture d'abricots
2 tbsp
Purée d’ail
1 tbsp
Mélange d’épices acidulé à l’ail
1 tbsp
Poivre
0.125 tsp
Huile
1.5 tbsp
Sel
0.25 tsp
- 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 broccolini 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 broccolini, 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.
- 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, 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.
1130
kcal
Calories
69
g
Fat
28
g
Saturated Fat
84
g
Carbohydrate
32
g
Sugar
7
g
Dietary Fiber
45
g
Protein
165
mg
Cholesterol
1670
mg
Sodium
0.5
g
Trans Fat
1750
mg
Potassium
400
mg
Calcium
7.5
mg
Iron
avec petites pommes de terre au four toutes garnies
avec petites pommes de terre au four toutes garnies
avec petites pommes de terre au four toutes garnies