Try Something New: Blueberry Bison Meatballs
Looking for something new to tempt your palate? Try these blueberry bison meatballs!
Life is about trying new things, and these blueberry bison meatballs definitely need to be on your food bucket list. Bison—also known under the misnomer of ‘buffalo’—is native to North America, and it offers a healthy, low-fat alternative to beef. This recipe is both sweet and savory, so it is sure to be a hit anytime.
- ¼ cup olive oil
- ¾ cup finely chopped onion
- 5 garlic cloves, minced
- ½ cup fresh breadcrumbs
- 3 tablespoons whole milk
- 1 large egg, beaten
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
- ¼ teaspoon ground allspice
- 1 ¼ pounds ground bison
- 1 cup steeped Earl Grey tea
- 1/3 cup dried blueberries
- 3 tablespoons sugar
- 1 piece star anise
- 1/8 teaspoon salt
- 1 cup frozen blueberries, thawed
- 1 tablespoon Champagne vinegar
To make the meatballs
- Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add onion, cook, stirring frequently about 5 minutes, until translucent. Add garlic. Cook, stirring, 1 minute; let cool.
- In a large bowl combine breadcrumbs, milk, egg, cilantro, salt, pepper and allspice. Add bison and onion mixture. Mix until blended. Roll into 1-¼ inch balls.
- In a large non-stick skillet over medium heat, drizzle 2 tablespoons oil. Brown meatballs in batches, transferring to a large baking pan. Cover with foil to keep warm.
To serve, drizzle meatballs with sauce.
Number of servings (yield): 24 meatballs
To make the sauce
In a medium saucepan over medium heat, combine tea, dried blueberries, sugar, anise and salt; bring to a simmer and simmer gently for 5 minutes. Stir in frozen blueberries; increase heat to medium-high, bringing to a boil. Let boil for 3 minutes. Stir in vinegar. Remove from heat and set aside.
All recipes and photos courtesy of the U.S. Highbush Blueberry Growers Council.