Pure lean bison meat. A great low fat, high protein substitute for all your red meat recipes, chili, meatloaf, egg scramble, and anything your imagination can come up with.
Meatballs: (Hot and Spicy with Cranberry Sauce) (great as holiday party appetizer)
Add beaten egg and onion to bison. Mix well. Form bite-size meatballs. Brown and turn in oil until cooked. In medium sauce pan, combine remaining ingredients. Bring to boil, reduce heat, cover and simmer 5 minutes. Add meatballs, simmer 5 minutes more and serve. (Note: To keep shape of meatballs, plunge momentarily into rapidly boiling water or broth before cooking. This will also seal in flavor. You don’t have to brown them if you do this. Let them simmer until they float which means they are cooked thru. )
INGREDIENTS: enough for 2 lbs of meatballs
DIRECTIONS:
Combine cranberry sauce and chili sauce in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.
Tip: To spice it up even more, add a teaspoon of cumin and a 1/4 teaspoon of cayenne to the sauce while it is cooking.