Basil and broccoli mashed together is pretty magical.
Honestly, it doesn’t take much else, other than a touch of salt and pepper and a tad bit of olive oil.
The green is sublime.
And with the gamey-not so gamey- flavor of bison meatballs, softened with stinky blue cheese, the sublimation factor goes up a notch.

I think everything becomes empyreal.

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 drizzled with a touch of red wine reduction, if so desired.