Bison Meatballs

These savory bite-sized Bison Meatballs are great as an appetizer or served alongside wild rice and root vegetables for a hearty and healthy meal. Flecked with sweet cranberries and pleasantly toothsome wild rice.

Course Main Course

Cuisine Native American

Keyword Cranberries, Ground Bison, Kosher Salt, Montral Steak Seasoning, Olive Oil, Red Onion, Tomato Paste, Wild Rice

Cooking Method Oven

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 120kcal

Author Recipe Adapted From: Delish.com

Equipment

Oven
Baking Sheet
Medium Skillet
Large Bowl

Ingredients

2 Tablespoons Olive Oil
½ cup Red Onion Diced
2 Tablespoons Tomato Paste
1 cup Wild Rice Cooked
½ cup Dried Cranberries
1 Tablespoon Montreal Seasoning
2 pounds Ground Bison
Kosher Salt Optional
Herbs For garnish, optional

Instructions

Preheat oven to 350° and line a medium baking sheet with aluminum foil.
In a medium skillet over medium heat, heat oil. Cook onions until translucent, 4 to 6 minutes.
Add tomato paste to onions, and cook until darkened, 10 minutes more. (If you're worried about your onions burning, lower the heat to medium-low.) Remove from heat.
In a large bowl, stir to combine wild rice, dried cranberries, steak seasoning, and onion-tomato paste mixture. Add bison and stir until well incorporated. If your'e steak seasoning does not include salt, season with kosher salt.
Use a heaping 1½ tablespoon cookie scoop, portion meat into 20 meatballs. Transfer to prepared baking sheet, and bake for 15 to 20 minutes, or until meatballs reach an internal temperature of 165°F. If using, top with fresh herbs. Serve hot.

Nutrition