10 Days of Blueberries: DAY 10

Bison Meatballs with Blueberry Sauce:

 This delicious appetizer is just the right amount of sweet and savory. A healthier alternative for beef meatballs, bison meatballs  with blueberry sauce for dipping is a great afternoon snack or pleasing appetizer for any party.

Ingredients:

Meatballs

• ¼ cup olive oil
• ¾ cup finely chopped onion
• 5 garlic cloves, minced
• ½ cup fresh breadcrumbs
• 3 tablespoons whole milk
• 1 large egg, beaten
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon Kosher salt
• ½ teaspoon pepper
• ¼ teaspoon ground allspice
• 1 ¼ pounds ground bison

Sauce

• 1 cup steeped Earl Grey tea
• 1/3 cup dried blueberries
• 3 tablespoons sugar
• 1 piece star anise
• 1/8 teaspoon salt
• 1 cup frozen blueberries, thawed
• 1 tablespoon Champagne vinegar

To make the meatballs

1. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add onion, cook, stirring frequently about 5 minutes, until translucent.   Add garlic. Cook, stirring, 1 minute; let cool.
2.  In a large bowl combine breadcrumbs , milk, egg, cilantro, salt, pepper and allspice.  Add bison and onion mixture. Mix until blended.  Roll into 1-¼  inch balls.
3. In a large non-stick skillet over medium heat, drizzle 2 tablespoons oil.  Brown meatballs in batches, transferring to a large baking pan.   Cover with foil to keep warm.

To serve, drizzle meatballs with sauce.

To make the sauce

In a medium saucepan over medium heat, combine tea, dried blueberries, sugar, anise and salt; bring to a simmer and simmer gently for 5 minutes.  Stir in frozen blueberries; increase heat to medium-high, bringing to a boil.  Let boil for 3 minutes.  Stir in vinegar. Remove from heat and set aside.

Adopted from: blueberrycouncil.com