Spicy Bison Meatballs with Tequila-Spiked Cranberries

Category: 
Main Courses
Seasons: 
September, October, November

Courtesy of Lucinda Hutson

At your next fête, serve bison meatballs hot from the oven to dunk lightly in a sauce of your choice (Check out Lucinda's Spicy Dipping Sauce recipe). They're also good simmered in a robust tomato sauce with Hatch green chiles and served over pasta. Or try them formed into sliders, instead of meatballs, to sandwich between homemade cornbread or sourdough biscuits. Enjoy them instead of fatty sausage for breakfast.

Easy

Spicy Bison Meatballs with Tequila-Spiked Cranberries

Ingredients

For 2 Dozen(s)

Cream

  • 1/3 cups dried cranberries, plumped in 3 T. tequila reposado and coarsely chopped if desired
  • 1/4 teaspoons heaping, allspice berries
  • 1/4 teaspoons heaping, cumin seeds
  • 1/2 teaspoons black peppercorns
  • 1/2 teaspoons coriander seeds
  • 2 dried red chiles de arbol
  • 2 tablespoons olive oil, divided
  • 3/4 cups chopped red onion
  • 3 cloves garlic, chopped
  • 1 pounds ground bison
  • 1/2 cups tostada chips, crushed to a medium crumb with a food processor or rolling pin
  • 1 large egg, beaten
  • 1/8 teaspoons cinnamon
  • 3/4 teaspoons salt
  • 3 tablespoons combination of fresh herbs (cilantro, mint, Mexican mint, marigold, rosemary, sage)

Spicy Bison Meatballs with Tequila-Spiked Cranberries Directions

  1. Plump cranberries in tequila for approximately 15 minutes, drain and reserve liquid for other uses. Set aside. Grind the whole spices and chiles de arbol in a spice grinder and set them aside. Heat 1 tablespoon of the oil in a heavy skillet, then cook the onions and garlic until translucent, but not browned. Cool.
  2. In a bowl, mix the bison, onion mixture, chips, egg, ground spices, cinnamon, salt, fresh herbs and drained cranberries until combined, but do not overwork. With dampened hands, form meatballs or patties. Pat the meat gently between your palms to compress them slightly, then roll them into bite-size balls.
  3. To cook: Heat the remaining olive oil in a cast-iron skillet. In two batches, cook the meatballs on all sides until lightly browned yet still slightly pink inside—8 to 9 minutes. Or heat them on a greased baking sheet in a 350° oven for about 15 minutes, turning once.

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