Recipes & How-To's
Bison Meatballs with Blueberry Dipping Sauce

Bison Meatballs with Blueberry Dipping Sauce

The blueberry dipping sauce adds a sweet balance to the savoury meatballs.

Cook time

40 - 45 mins

Recipe Difficulty

Easy

Yield

5 dozen

Ingredients

Bison Meatballs with Blueberry Dipping Sauce

  • 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

Blueberry Dipping Sauce

  • 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

Directions

Bison Meatballs with Blueberry Dipping Sauce

  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

Blueberry Dipping Sauce

  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.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

104 calories, 7.9 g fat, 6.4 g protein, 1.8 g carbohydrate, 0.2 g fibre, 129 mg sodium