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WHERE THRIVING GRASSLANDS GROW, SO DOES HOPE
ASIAN STYLE BISON MEATBALLS
by Force of Nature
FOR THE MEATBALLS:
1 package FON ground bison | 1/2 cup panko breadcrumbs | 1 egg + 1 egg yolk, lightly beaten | 1in piece of ginger, peeled and grated | 1/4 cup finely diced scallions, green onions, or yellow onion | salt
FOR THE SAUCE:
1/4 cup soy sauce (or coconut aminos) | 1/4 cup mirin | 3 tbsp honey | 2 tbsp rice vinegar | 2 in piece of ginger, peeled and sliced thin | 3 cloves of garlic, sliced | scallions / green onions
OPTIONAL TOPPINGS (for serving):
sesame seeds | additional scallions
- Combine all of the sauce ingredients into a saucepan.
Bring to a boil, then immediately reduce to a simmer until it reaches a sauce-like consistency that easily coats the back of a spoon (about 15 minutes).
Strain and set aside.
Pre-heat oven to 400.
Add all of the meatball ingredients into a bowl. Mix to combine without overworking the meat.
Form into golf ball-sized meatballs and place on a rack or piece of foil on top of a sheet pan.
Bake for about 10-15 minutes or until cooked through. (Alternatively, you can sear the meatballs in a cast iron skillet, then add the skillet to the oven to finish cooking.)
Once fully cooked, toss the meatballs in the sauce. Top with sesame seeds and sliced scallions. Serve immediately.
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