Bison Cranberry Meatballs with Wild Rice
Heat the oven to 375 F.
TO MAKE THE CRANBERRY SAUCE: In a small saucepan, combine 1 cup water, ½ cup dried cranberries and 1 tablespoon maple syrup; bring to a boil, then reduce the heat to simmer for 5 minutes. Using an immersion blender or blender, blend until jammy and set aside.
TO MAKE THE MEATBALLS: In a medium bowl, combine bison or ground beef, ½ cup dried cranberries, green onions, corn masa, hemp seeds, 1 tablespoon maple syrup, salt and sumac; mix until well combined. Divide the meat into 2-tablespoon portions, roll into meatballs and place them on a small sheet pan. Cover and refrigerate for 30 minutes and up to overnight.Â
In a large cast-iron skillet over medium heat, drizzle the avocado oil and add the meatballs to the skillet. Cook until a golden brown crust forms, about 2 minutes. Flip over the meatballs, remove skillet from stovetop and bake in the oven for 10 minutes or until the internal temperature reaches 165 F with an instant-read thermometer.
TO MAKE THE MUSHROOM WILD RICE: In a medium saucepan over medium-high heat, add mushrooms to the dry pan and cook for 5 to 8 minutes or until mushrooms are toasted and crispy. Add the sliced shallot to the skillet and cook for about 5 minutes, or until tender. Stir in cooked wild rice, vegetable stock and dried cranberries; cook until stock has been absorbed. Serve with meatballs and drizzle with the cranberry sauce.
Directions
Heat the oven to 375 F.
TO MAKE THE CRANBERRY SAUCE: In a small saucepan, combine 1 cup water, ½ cup dried cranberries and 1 tablespoon maple syrup; bring to a boil, then reduce the heat to simmer for 5 minutes. Using an immersion blender or blender, blend until jammy and set aside.
TO MAKE THE MEATBALLS: In a medium bowl, combine bison or ground beef, ½ cup dried cranberries, green onions, corn masa, hemp seeds, 1 tablespoon maple syrup, salt and sumac; mix until well combined. Divide the meat into 2-tablespoon portions, roll into meatballs and place them on a small sheet pan. Cover and refrigerate for 30 minutes and up to overnight.Â
In a large cast-iron skillet over medium heat, drizzle the avocado oil and add the meatballs to the skillet. Cook until a golden brown crust forms, about 2 minutes. Flip over the meatballs, remove skillet from stovetop and bake in the oven for 10 minutes or until the internal temperature reaches 165 F with an instant-read thermometer.
TO MAKE THE MUSHROOM WILD RICE: In a medium saucepan over medium-high heat, add mushrooms to the dry pan and cook for 5 to 8 minutes or until mushrooms are toasted and crispy. Add the sliced shallot to the skillet and cook for about 5 minutes, or until tender. Stir in cooked wild rice, vegetable stock and dried cranberries; cook until stock has been absorbed. Serve with meatballs and drizzle with the cranberry sauce.