Bison and Wild Rice Meatballs
Chop the rehydrated apple and bergamot into small pieces.
In a bowl combine all the ingredients except the tomato and basil.
Make into 1-1.5 inch balls and place on a tray then into the fridge for 20 minutes.
In a medium hot frying pan add the canola oil and then seal/brown the bison on all sides.
Place into a deep pan or a casserole dish then add the chopped tomatoes, torn basil and 1 cup of water.
Place a lid on top and into a pre-heated oven 345F for about 1 hour.
You then remove the meatballs and keep in a warm place and reduce the cooking liquid if needed on the stove (you’ll know by taste), then pour over the meatballs top with more torn basil and serve.