Bison Meatballs
By Ismael Popoca Aguilar
Ingredients
Yield: 4 to 6 portions (approximately 20 to 24 small meatballs)
Ingredients:
- 1 Lb Ground Bison
- ¼ cup Wild Paddy Rice, cooked (tender and slightly overcooked)
- 1.5 tsp Salt
- 1.5 tsp Garlic, finely chopped
- 2 oz Dried Cranberries
Preparation
- Using a food processor, finely grind the dried cranberries. Process in small batches to prevent clumping.
- In a stand mixer, combine the ground bison, cooked wild rice, ground cranberries, salt, and garlic. Mix until all ingredients are evenly incorporated.
- Using a small ice cream scoop, portion the mixture and form into meatballs. Arrange the meatballs on a baking sheet.
- Preheat oven to 350°F (175°C). Cook the meatballs for 8 minutes, or until an internal temperature of at least 165°F (74°C) is reached.
- Pan-fry the cooked meatballs for 1 to 2 minutes until a golden-brown color is achieved.
