Basil Broccoli Mash & Bison Blue Cheese Meatballs

Basil Broccoli Mash & Bison Blue Cheese Meatballs

1 large head of broccoli, chopped (crowns and stems)
1/4 cup fresh basil, loosely packed
sea salt and pepper
2 Tbs. extra virgin olive oil
1/2 lb. ground bison
2 oz. blue cheese
sea salt and pepper

 

Preheat the oven to 425 degrees.

Combine the meat, blue cheese, and salt and pepper. Form into golf-ball-sized balls. Bake, covered, for about 35 minutes.

Meanwhile, in a medium pot, cover the broccoli with water and bring to a boil. 

 

Cook until tender, but still bright green. 

Drain. 

 

Transfer to a food processor with the basil, salt and pepper, and olive oil. Purée until mashed and a bit chunky.

Serve the mash alongside the meatballs and drizzle with a touch of red wine reduction, if so desired.