Bison Meatball Recipe
Mushroom Demi-Glace, Cranberry Glaze, Brie
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Ingredients
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Bison Meatballs
Mushroom Demi-Glace
Cranberry Glaze
Brie Topping
Method
Bison Meatballs
- 1
Prepare the Meatball Mixture
In a large bowl, combine ground bison, breadcrumbs, egg, minced garlic, chopped onion, parsley, salt, and black pepper. Mix until thoroughly combined.
- 2
Form the Meatballs
Using your hands, shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 10-12 minutes. Remove from skillet and set aside.
Mushroom Demi-Glace
- 4
- 5
- 6
Add Broth and Season
Add beef broth and dried thyme. Bring to a boil, then reduce heat and let it simmer until the sauce thickens, about 10-15 minutes. Season with salt and pepper to taste.
Cranberry Glaze
- 7
Prepare the Glaze
In a small saucepan, combine cranberry sauce, brown sugar, and apple cider vinegar. Heat over medium heat until warmed and slightly thickened, about 5-7 minutes.
Brie Topping
- 8
Prepare the Brie
Slice the brie cheese into thin pieces and set aside.
Assembly and Serving
- 9
Assemble the Dish
On a serving platter, place the cooked bison meatballs. Top each meatball with a slice of brie cheese.
- 10
Serve with Sauces
Drizzle the mushroom demi-glace over the meatballs and serve with cranberry glaze on the side.