Results 1 to 2 of 2

Thread: Ping: Andy - meat-a-balls

  1. #1
    sf Guest

    Default Ping: Andy - meat-a-balls


    Here's another way to use your beloved ground bison.

    <http://livewellnetwork.com/Good-Cookin-With-Bruce-Aidells/recipes/Spicy-Middle-Eastern-Bison-Meatballs/8284289?pid=8284586>
    Provided by: Bruce Aidells

    4 Servings (about 25 meatballs)
    Difficulty: Easy
    Time: 2 Hours

    Ingredients

    •1/2 cup fresh breadcrumbs
    •1 tablespoon milk
    •1/2 teaspoon coriander seed
    •1 teaspoon fennel seed
    •1 teaspoon cumin seed
    •4 tablespoons olive oil
    •1 cup chopped onion (about 1 small onion)
    •2 tablespoons chopped garlic
    •2-3 tablespoons chopped jalapeno chile (about 1 small jalapeno)
    •2 tablespoons whole milk Greek yogurt
    •1 1/4 pounds ground bison
    •1 egg, beaten
    •1/4 cup chopped fresh cilantro
    •1 teaspoon chopped fresh sage
    •1/4 teaspoon ground allspice
    •1 teaspoon kosher salt
    •1/2 teaspoon freshly ground black pepper

    Directions

    Combine breadcrumbs and milk in a small bowl and stir until bread is
    moist.

    Heat a small frying pan over medium heat and sprinkle in the seeds.
    Shake the pan until the seeds are lightly toasted and become fragrant.
    Remove from heat and dump into a mortar or a spice grinder and grind
    to a powder. Save 1 teaspoon of the powder for the Cilantro/Yogurt
    Sauce and the rest will be used in the meatballs.

    In the same pan, heat again over medium heat and add 1 tablespoon
    olive oil. Add the onions and garlic and stir, then cover the pan.
    Cook until onions are soft, but not colored, about 5 minutes, stirring
    from time to time. Transfer to a plate and refrigerate to cool for 15
    minutes. Dump onions, soaked bread and all but a teaspoon of the
    ground toasted seed mixture into a food processor. Add jalapeno, and
    yogurt and pulse to form a puree. Scrape this mixture into a mixing
    bowl and add the bison, egg, cilantro, sage, allspice, salt and
    pepper. Using your well washed and cleaned hands, squeeze and toss the
    mixture until everything is well blended. Cover and refrigerate until
    you are ready to make your meatballs. You can refrigerate this mixture
    up to 4 to 6 hours ahead.

    When ready to cook, moisten your hands and roll the bison mixture into
    1-inch balls. In a large non-stick skillet heat the remaining oil over
    medium heat. Working in 2-3 batches, cook the meatballs on all sides
    until lightly browned, about 7-10 minutes. When each batch is done,
    transfer to a warm platter. When done, you can drizzle the
    Cilantro/Yogurt Sauce over the meatballs or better still, serve the
    sauce separately and let eaters dip their balls in the sauce as they
    wish.

    Cilantro/Yogurt Sauce

    •1/2 cup whole milk Greek yogurt
    •1 teaspoon toasted seed mix (see above)
    •1 teaspoon sugar
    •3 green onions, chopped
    •2 tablespoons chopped fresh mint (about 12 leaves)
    •1 teaspoons chopped fresh sage
    •1 1/2 cup chopped fresh cilantro (about 1/2 bunch)
    •1 tablespoon lemon juice
    •1 tablespoon olive oil
    •kosher salt and freshly ground black pepper, to taste

    Dump everything into a blender and blend to form a smooth mixture.
    Season to taste with salt and pepper.



    --

    Today's mighty oak is just yesterday's nut that held its ground.

  2. #2
    Andy Guest

    Default Re: Ping: Andy - meat-a-balls

    sf <[email protected]> wrote:

    > Here's another way to use your beloved ground bison.



    <snipped for brevity>


    sf,

    That's certainly one "kitchen sink" buffalo recipe!!!

    Thanks!

    Best,

    Andy

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32