Bison and Wild Rice Meatballs

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

Ingredients

• 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

Directions

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.