Bison Meatballs with Blueberry Dipping Sauce

Ingredients

• 3 cups focaccia bread cubes (1/2 inch)
• 1 1/2 cups whipping cream
• 1 tbsp canola oil
• 1 cup finely chopped shallots
• 5 cloves garlic, finely chopped
• 2 lb (1 kg) lean ground bison
• 1 lb (0.5 kg) lean ground pork
• 1 1/2 cups freshly grated Parmesan cheese
• 1 cup crumbled blue cheese
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh oregano
• 1 tsp salt
• 1 tsp freshly ground pepper
• Blueberry Dipping Sauce

Directions

1. Preheat oven to 325ºF.
2. Combine bread cubes and cream in a bowl; set aside.
3. Heat oil in a medium frypan over medium heat. Add shallots and garlic; sauté until softened, about 2 minutes. Remove from heat and transfer shallot mixture to a large heatproof bowl; cool completely, stirring occasionally.
4. Add bread cube mixture to shallot mixture. Add bison, pork, Parmesan cheese, blue cheese, beaten eggs, parsley, oregano, salt and pepper; stir until blended. Shape mixture into 1 1/2 inch balls.
5. Place balls on racks in parchment paper-lined rimmed baking sheets.
6. Bake until completely cooked, about 30 - 35 minutes.
7. Cooked meatballs may be frozen for up to 2 months. Serve with Blueberry Dipping Sauce.

Ingredients

• 2 cups no-salt-added beef broth
• 1 cup fresh or frozen blueberries
• 2 tbsp packed golden brown sugar
• 1 tbsp balsamic vinegar
• Pinch salt

Yield: Makes about 1 1/4 cups.

Directions

1. Combine broth, blueberries and brown sugar in a medium non-reactive saucepan. Bring to a boil.
2. Reduce heat and simmer, uncovered, stirring and mashing blueberries occasionally, until mixture is reduced and coats a spoon, about 25 minutes. Mixture will be thin. Remove from heat.
3. Using a hand blender, purée until smooth. Stir in vinegar and salt. May be refrigerated for up to 3 days or frozen for up to 1 month.