Apple Currant Glazed Meatball
Tangy Apple Currant Glazed Bison Meatball
The perfect meal for a crisp autumn evening. The deep red sheen of the glaze makes this a beautiful meal to plate with a creamy risotto on the side.
- 2 lb ground bison
- 1 egg
- 1 medium onion, diced fine
- 1 cup bread crumbs, plain
- 3 tbsp fresh parsley
- 1 tsp ground black pepper
- 2 tsp ground basil
- 1/2 tsp salt
- 1 tsp Worcestershire sauce
- 2 cup ketchup
- 2 tbsp cornstarch
- 1 1/2 cup apple jelly
- 1 1/2 cup red currant jelly
Meatballs
- Preheat oven to 350F.
- In a large bowl, add ground bison, egg, onion, parsley, bread crumbs, pepper, salt, basil and Worcestershire sauce and mix well with your hands. Form into walnut sized balls and place on an oiled cookie tray, careful not to overcrowd and let the meatballs touch.
- Bake in oven 15 minutes.
- Makes about 32 meatballs.
Tangy Apple Currant Glaze
- Combine ketchup and cornstarch in a bowl.
- Stir in both jellies.
- Pour the mixture over cooked meatballs, which have been placed in baking dish.
- Heat gently (uncovered) at 325˚F for 20-25 minutes until sauce is bubbling.
- Let stand for 5 minutes before serving over rice or pasta.
