Here's another way to use your beloved ground bison.

<http://livewellnetwork.com/Good-Cookin-With-Bruce-Aidells/recipes/Spicy-Middle-Eastern-Bison-Meatballs/8284289?pid=8284586>
Provided by: Bruce Aidells

4 Servings (about 25 meatballs)
Difficulty: Easy
Time: 2 Hours

Ingredients

•1/2 cup fresh breadcrumbs
•1 tablespoon milk
•1/2 teaspoon coriander seed
•1 teaspoon fennel seed
•1 teaspoon cumin seed
•4 tablespoons olive oil
•1 cup chopped onion (about 1 small onion)
•2 tablespoons chopped garlic
•2-3 tablespoons chopped jalapeno chile (about 1 small jalapeno)
•2 tablespoons whole milk Greek yogurt
•1 1/4 pounds ground bison
•1 egg, beaten
•1/4 cup chopped fresh cilantro
•1 teaspoon chopped fresh sage
•1/4 teaspoon ground allspice
•1 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper

Directions

Combine breadcrumbs and milk in a small bowl and stir until bread is
moist.

Heat a small frying pan over medium heat and sprinkle in the seeds.
Shake the pan until the seeds are lightly toasted and become fragrant.
Remove from heat and dump into a mortar or a spice grinder and grind
to a powder. Save 1 teaspoon of the powder for the Cilantro/Yogurt
Sauce and the rest will be used in the meatballs.

In the same pan, heat again over medium heat and add 1 tablespoon
olive oil. Add the onions and garlic and stir, then cover the pan.
Cook until onions are soft, but not colored, about 5 minutes, stirring
from time to time. Transfer to a plate and refrigerate to cool for 15
minutes. Dump onions, soaked bread and all but a teaspoon of the
ground toasted seed mixture into a food processor. Add jalapeno, and
yogurt and pulse to form a puree. Scrape this mixture into a mixing
bowl and add the bison, egg, cilantro, sage, allspice, salt and
pepper. Using your well washed and cleaned hands, squeeze and toss the
mixture until everything is well blended. Cover and refrigerate until
you are ready to make your meatballs. You can refrigerate this mixture
up to 4 to 6 hours ahead.

When ready to cook, moisten your hands and roll the bison mixture into
1-inch balls. In a large non-stick skillet heat the remaining oil over
medium heat. Working in 2-3 batches, cook the meatballs on all sides
until lightly browned, about 7-10 minutes. When each batch is done,
transfer to a warm platter. When done, you can drizzle the
Cilantro/Yogurt Sauce over the meatballs or better still, serve the
sauce separately and let eaters dip their balls in the sauce as they
wish.

Cilantro/Yogurt Sauce

•1/2 cup whole milk Greek yogurt
•1 teaspoon toasted seed mix (see above)
•1 teaspoon sugar
•3 green onions, chopped
•2 tablespoons chopped fresh mint (about 12 leaves)
•1 teaspoons chopped fresh sage
•1 1/2 cup chopped fresh cilantro (about 1/2 bunch)
•1 tablespoon lemon juice
•1 tablespoon olive oil
•kosher salt and freshly ground black pepper, to taste

Dump everything into a blender and blend to form a smooth mixture.
Season to taste with salt and pepper.



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Today's mighty oak is just yesterday's nut that held its ground.