Bison Meatballs with Cranberry Agave Glaze
Ben Jacobs of Tocabe American Eatery has generously shared this recipe for Bison Meatballs with a Cranberry Agave Glaze, using traditional Indigenous American Ingredients. Thanks, Ben!
Ingredients
- 1 pound of ground bison
- ½ cup of wild rice, cooked and cooled
- ½ cup of cornmeal
- ¼ cup dried cranberries or blueberries
- Couple of drops of vegetable oil
- Homemade Bison Spice Blend: Salt, Black Pepper, Garlic Powder, & Dalmatian Sage
Method
- Preheat oven to 375 F
- Cook wild rice according to package and allow to cool
- Prepare a spice blend to add to bison: 2 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1 tsp rubbed or Dalmatian sage (note. if using sage powder reduce by half) Add the sage creates a really nice earthiness which pairs well with bison.
- In a large bowl, add the ground bison, cranberries/blueberries and the cooled wild rice. Mix thoroughly by hand. Check for consistency. We are looking to create a meatball that binds.
- Slowly add the cornmeal - checking for consistency and binding.
- Roll into 2 inch bison balls and place in a casserole dish, slightly touching
- Bake at 375 F for 30 - 40 minutes, or until center is no longer pink
"Optional": sear on all sides in a heavy bottom pan preferably cast iron then bake as instructed.
Cranberry Agave Glaze
- 12 oz of fresh cranberries*
- 1 cup of agave syrup
- ½ cup of water**
- Juice of 1 orange &
- Zest from 1 orange
- In a pot over medium heat, bring water and juice of orange to a low rolling boil.
- Carefully add the cranberries and allow to cook until they begin to pop, about 5-10 minutes.
- Remove from heat and stir in the agave syrup and orange zest
*Note: Since fresh cranberries have a short season, I generally buy extra cranberries and store in my freezer - pulling them out for these and other recipes. They freeze great!
**Optional: to up your fruity/earthy notes, try this trick from Ben: for your glaze a great flavor component is to remove the water and replace with a berry juice ie. blueberry, blackberry or huckleberry. While sometimes these are difficult to purchase so you can make your own with frozen berries. If you make your own it will be more puree than juice so you may add a touch of water and blend well.
Finishing Off the Bison Meatballs
- Once the Bison meatballs are baked, in a large saucepan add a bit of vegetable oil over Medium High heat. Brown the bison balls gently on all sides.
- Add the Agave Glaze to the pan. Allow the bison balls to soak in the sweet/tart flavors of the glaze.
Folks - I had a dinner party last night at my house and made these bison meatballs as instructed. I was a bit concerned that my cranberry agave glaze would be too sweet. But I have to admit: the results were fantastic. Everyone raved and loved the meatballs. I served alongside thick spaghetti and an arugula salad. It worked. This will be a house staple for us. I hope you try it and let us know how you liked it!
Bless your hands, friends! Enjoy!
