Basil Oregano Infused Alberta Bison Meat Balls With A Dijon Cranberry Glaze
From tlbnitz 13 years agoIngredients
- (meatballs) shopping list
- 1 pound (450 g) ground bison shopping list
- 1/2 cup (125 mL) fresh bread crumbs shopping list
- 1 Tbsp (15 mL) fresh parsley, chopped shopping list
- 1 tsp (5 mL) fresh basil, chopped shopping list
- 1 tsp (5 mL) fresh oregano, chopped shopping list
- 1 tsp (5 mL) cajun spice shopping list
- salt and fresh ground pepper to taste shopping list
- 1 Tbsp. (15 mL) canola-olive oil to sauté meatballs shopping list
- (Dijon Cranberry glaze) shopping list
- 1 Tbsp. (15 ml) canola-olive oil shopping list
- 1 Tbsp. (15 ml) fresh rosemary, chopped shopping list
- 1 cup (250 ml) cranberries shopping list
- 2 Tbsp (30 ml) simple syrup with orange zest shopping list
- 1 Tbsp. (15 ml) cider vinegar shopping list
- 1 Tbsp. (15 ml) Dijon mustard shopping list
- 1/4 cup (60 ml) white wine shopping list
- salt and fresh ground pepper to taste shopping list
How to make it
- (Meatballs)
- In a glass bowl, combine all ingredients and mix thoroughly.
- Form into small sized meatballs.
- Heat a 10” heavy bottom-non-stick skillet to medium high.
- Add the oil to the pan and sauté the meatballs until browned and cooked through, turning frequently.
- Remove from pan and keep warm.
- (Dijon Cranberry Glaze)
- Heat a large non-stick skillet or pot to medium high.
- Add the oil and rosemary, stir for one - two minutes to release the bouquet.
- Then add the cranberries, vinegar, mustard and wine to the pan; bring to a boil while whisking until smooth.
- Reduce until the glaze thickens to a syrupy consistency.
- Return meatballs to pan and stir to coat with sauce and reheat.
- Spoon onto serving plate and garnish with fresh sprigs of rosemary,
- Serve.
People Who Like This Dish 3
- jo_jo_ba Oshawa, CA
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