Tips & Suggestions

Meatballs are an easy, inexpensive appetizer or meal for any day of the week! Glazed, simmered or sautéed, these little balls of goodness are extra nutritious when you make ‘em with ground bison! Here’s a few tips:⠀⠀⠀⠀⠀⠀

• Start with a good quality ground meat - like Noble Premium Lean Ground Bison! Grass raised without hormones or antibiotics. YUM.
• Keep your ingredients cold - helps keep the fat from breaking down before you cook them. If adding precooked ingredients, let those cool first.
• Add a little moisture - eggs, breadcrumbs moistened with milk, or a cheese like gorgonzola all add a little moisture to the mix.
• Don’t overcook - bison is really lean, with less fat than beef or pork, so don’t overcook to keep them tender.
• Do a taste test - panfry a sample patty to check your seasonings and adjust as needed before you make all your meatballs.
• Handle with care - gently mix your ingredients together, use an ice cream scoop to form the balls or oil your hands and roll gently.
• No frying - Frying is messy so we prefer to bake, broil or cook right in our tomato sauce.

Keep the handling to a minimum and shape the burgers with oiled hands. For a juicier burger, add a little ‘fat’ into the meat, like gorgonzola, feta or cream cheese. Make the patties a little larger than your bun as they shrink when cooking. Use your fingers to press a dimple or indent into your patty so it stays flat. Don’t skimp on the S&P; season one side and put on a hot oiled grill seasoned side down. Flip once, season again, and don’t press the patties down during cooking. Don’t overcook ie. no more than medium, and start with a nice clean grill.

Use at least 50% oil plus 25 – 50% acid; start with less acid and add. Use ½ c of marinade per pound of meat. For flavourless oils use grapeseed or canola; for flavour use olive or sesame oil. For acid use citrus juice or vinegars like balsamic, apple or rice. Your acid could also be wine, beer, yogurt or buttermilk. Mix in spices that work well together for Italian, Mexican, Asian, or Indian flavours and don’t forget the crushed garlic or minced shallots. Add a little sweet/salty – honey, maple syrup, or brown sugar/salt, soya sauce, or fish sauce. Taste, taste, taste – then marinate for at least 1 hour and up to 12.

To ensure even cooking and best flavour, bring the meat to room temperature. Bison meat is full of iron so will become redder as it ‘blooms’. Heat up the pan or grill so your steak sizzles when it hits the surface. If pan-frying more than one steak, don’t crowd the pan as it slows the cooking. Don’t be afraid to salt generously although some chefs prefer to salt after. Turn once with tongs and never pierce the surface unless you’re using an instant-read thermometer. Let that beautiful bison steak rest 10 minutes so all the juices stay inside the meat. Slice against the grain for maximum tenderness and enjoyment. We suggest medium-rare (60-65° C/130-135° F) and never more than medium.

Start with our pre-cut Bison Steak Cubes or cut your own from our Inside Round steak. If cutting your own kebabs, slice against the grain and make them all the same size. Steak Cubes and Inside Round are budget-friendly and best marinated. Marinate for at least 2 hours and not more than 12 hours; pat meat dry before skewering. Leave a little space between the cubes on the skewer so the heat goes all around. Skewer meat and vegetables separately as they require different cooking times. If using wooden skewers, soak in water for at least 30 minutes. Grill the meat consistently over medium heat vs blasting with high heat. We suggest medium rare (60-65° C/130-135° F) and not past medium