Denver bison balls with BBQ sauce
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:
- 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.
- 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).
- 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.
- 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).
- Add in diced tomatoes, tomato paste and water to your skillet; bring to a boil.
- Reduce heat so that sauce is simmering, and place meatballs in skillet. Cover with a lid and let cook for about 40 minutes.
- Once the 40 minutes have passed, remove lid and cook for another 20 minutes. Sauce will thicken this way.
- Serve meatballs with chopped roasted pistachios!
For sauce:
- Heat oil in a large saucepan set over medium-high heat. Add onions and garlic and sauté for 3-4 minutes.
- Add the remaining ingredients and let simmer for 15 minutes.
- Using a blender or immersion blender, purée mixture then simmer for an additional 10 minutes.
- Baste chicken or ribs using the sauce. Keep refrigerated for up to 10 days.
- Makes 2 ½ cups (625 mL) of sauce.
Courtesy Chef Michael P. Clive, @michaelpclive
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