Bison Meatballs with Walnut Sauce
- 1 teaspoon (5 ml) coconut oil
- 1 tablespoons (15 ml) shallots, chopped
- 2 teaspoons (10 ml) garlic, minced
- 1 egg, beaten
- 1 medium zucchini/ courgette, shredded
- 1 lb (453.4 grams) bison, ground
- 1 teaspoon (5 ml) cinnamon
- 1/2 teaspoon (2 ml) salt
- 8 drops liquid stevia
- Walnut Sauce
- 4 ounces (113.3 g) walnuts
- 1/2 cup (225 ml) chicken broth
- 4 ounces (113.3 g) chèvre goat cheese
- 1/2 teaspoon (2 ml) acho chile powder
- 1/4 teaspoon (1 ml) cinnamon
- pepper to taste
Cook the shallots and garlic in the coconut oil until transparent and lightly browned in a skillet over medium-high heat. Set aside. Place the shredded zucchini/courgette in the middle of a clean kitchen towel, and twist the towel as tight as possible to squeeze as much liquid from the zucchini/courgette as possible. Add the shallots, garlic, zucchini/courgette, egg, bison, cinnamon, salt, liquid stevia and blend just till mixed. Form 1.5 inch/ 3.81 cm meatballs by hand. Makes approximately 26 meatballs.
Stove Top: Cook the meatballs over medium high heat in a skillet until browned. Be sure to turn the meatballs often to evenly. Cook in batches if all the meatballs will not fit in the skillet in one layer.
Oven: Preheat the oven to 350F/ 176C/ Gas Mark 4. Place meatballs on a parchment covered baking sheet with rim, and space them out evenly. Bake 25-30 minutes or until internal temperature reaches 165 F/ 74 C and meatballs are browned.
Slow Cooker: Brown the meatballs quickly over high heat in a skillet for a few minutes to form a browned crust but not to cook meatballs through. Then place the meatballs in the slow cooker, along with 1/2 cup (225 ml) water. Cook low 5-6 hours, high for 2-3. Remove meatballs and discard liquid.
Pressure Cooker: Place the trivet in the bottom of the pressure cooker. Pour in 1/2 cup (225 ml) water, supplementing with water to ensure you have the minimum liquid for your particular pressure cooker. Place the meatballs on the trivet. Securely close your pressure cooker. Cook on high for 5 minutes. Release the air safely. Remove meatballs and discard liquid.
Boil walnuts in enough broth to cover them. When softened, drain the broth. Combine the walnuts with the goat cheese, and spices and blend in a blender until smooth, adding the broth slowly to achieve your preferred consistency.
Base recipe makes 6 servings of 4.2 oz/ 119.9 meatballs and 2 oz/ 57.1g walnut sauce.