Coconut Curry Bison Meatballs
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serves: 4-6
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
There are loads of ways to make bison meatballs taste amazing, but this dish is one of our favourites. Ginger, red curry paste, coconut milk, honey and lime all come together for a savoury sweet dish that everyone will love.
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Directions
- Preheat oven (or grill) to 450°F.
- In a large bowl, combine all the ingredients for the meatballs. Mix thoroughly, and form into 18-20 meatballs. Place the meatballs on a parchment-lined cookie sheet. Place the meatballs in the oven (or grill), and roast for 20 minutes.
- Meanwhile, heat a cast iron skillet over medium heat. Add the coconut oil. Add the onions, and cook them for 5 minutes, stirring occasionally, before adding the garlic, and ginger. Cook for 1-2 more minutes, then add the curry paste, water, stock cube, honey and fish sauce. Stir and reduce to low heat, allowing to simmer until the meatballs are ready. Stir occasionally.
- Once the meatballs are finished roasting, add them to the sauce, along with the coconut milk and simmer on medium low heat for 10-12 minutes, stirring occasionally.
- To serve, top with chopped cilantro, red onion, and chiles and serve with rice.
More Chef Recipes
- Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
- Seventh Fire Burger – Chef Rich Francis
- Surf n’ Turf Bison Burger – Chef Ben Kelly
- Wild Spicin’ Bison Burger – Maddie & Kiki
- Grilled Bison Dressing – Maddie & Kiki
- Warm Bison Steak Salad – Claudio Aprile
- Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik
Ingredients
454g Noble Premium Bison Lean or Extra Lean Ground
1 egg
1/4 cup (60ml) seasoned breadcrumbs
3-4 cloves garlic, finely minced
1 tsp (5ml) fresh ginger, finely minced
Salt and pepper to taste
For the coconut curry:
1 tbsp (15ml) coconut oil
1 large onion, finely sliced
4-6 cloves garlic, finely minced
2 tsp (10ml) ginger, finely minced
2 tbsp (30ml) red curry paste
1 cup (250ml) water
1 beef stock cube
2 tsp (10ml) honey
Dash of fish sauce
1 398ml can coconut milk
Juice of one lime
For garnish: cilantro, chiles, red onion
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