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Wild Rice Meatballs
  • Prep Time: 30 min
  • Bake Time: 1.5 hours
  • Ready In: 2 hours


  • 1 package bison burgers / 2.1lbs
  • 1 pckt Prairie Infusions dried wild crabapple (soak in hot water for 1 minute)
  • 5 tbsp. Northern Lights wild rice (before cooking)
  • 2 tsp M&M Garlic dried minced garlic
  • 2 tsp chopped dried bergamot (green leaves only)
  • 4 tsp Gravelbourg German style mustard
  • 4 tbsp finely chopped shallot or yellow onion
  • ½ tsp dried thyme leaves
  • 2 cups Floating Gardens cherry tomatoes halved
  • 2 tbsp Floating Gardens chopped fresh basil
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 4 tbsp. North Prairie Gold Canola oil for frying meatballs
  • 1 whole egg beaten
  • 3 tbsp panko or dry breadcrumbs


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.

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