Denver bison balls with BBQ sauce

BT Toronto | posted Thursday, Jan 30th, 2014

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Denver bison balls with BBQ sauce

Ingredients:

• 2 lbs. ground bison
• 1 14.5-oz can diced tomatoes
• 1 6-oz can tomato paste
• 3 garlic cloves (finely diced)
• 1 large yellow onion (chopped)
• 1 cup water
• 1 tablespoon coconut oil
• 2 tablespoons fresh thyme (finely chopped)
• 4 teaspoons cumin (divided)
• 2 teaspoons sea salt (divided)

For sauce:

• 2 Tbsp (30 mL) olive oil
• ½ onion, chopped
• 2 cloves garlic, minced
• ½ cup (125 mL) grapefruit juice
• 1 cup (250 mL) low-sodium tomato paste
• ¼ cup (50 mL) red wine vinegar
• 12 Natural Delights Medjool Dates, pitted and coarsely chopped
• ½ cup (250 mL) brown sugar
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 1 tsp (5 mL) ground cinnamon
• 1 tsp (5 mL) each salt and ground black pepper

Method:

1. In one of your mixing bowls, mix together 2 teaspoons cumin, 1 tablespoon paprika, ¼ teaspoon black pepper, 1 teaspoon sea salt and 2 tablespoons thyme. Once spices have been well combined, add in your ground bison.
2. Using clean hands, grab about 2 tablespoons of bison mixture, roll into a ball and place on large plate. Repeat this step until all bison meat is gone (should yield 12 meatballs).
3. Place large skillet under medium heat and add a tablespoon of coconut oil. Once coconut oil has melted, add in onions. Sauté for about 5 minutes; be sure to stir occasionally with wooden spoon.
4. Add in garlic, 2 teaspoons paprika, 2 teaspoons cumin, 1-teaspoon sea salt, ¼ teaspoon black pepper, and stir until these have combined well with your onions (about 20 seconds).
5. Add in diced tomatoes, tomato paste and water to your skillet; bring to a boil.
6. Reduce heat so that sauce is simmering, and place meatballs in skillet. Cover with a lid and let cook for about 40 minutes.
7. Once the 40 minutes have passed, remove lid and cook for another 20 minutes. Sauce will thicken this way.
8. Serve meatballs with chopped roasted pistachios!

For sauce:

1. Heat oil in a large saucepan set over medium-high heat. Add onions and garlic and sauté for 3-4 minutes.
2. Add the remaining ingredients and let simmer for 15 minutes.
3. Using a blender or immersion blender, purée mixture then simmer for an additional 10 minutes.
4. Baste chicken or ribs using the sauce. Keep refrigerated for up to 10 days.
5. Makes 2 ½ cups (625 mL) of sauce.

Courtesy Chef Michael P. Clive, @michaelpclive