2 tbsp. cooking fat or oil (some Indigenous chefs prefer duck fat)
1/2 c. diced red onion
2 tbsp. tomato paste
1 c. wild rice
1/2 c. dried cranberries
1 tbsp. steak seasoning
2 lb. raw ground bison
salt (optional)
Chopped fresh herbs (optional)
1. Preheat oven to 350°. Spray baking sheet with cooking oil or use aluminum foil on it for a bit more crisp.
2. Cook the wild rice.
3. Heat oil and over medium heat, cook onions until they're soft.
4. Add tomato paste to the onions and cook about 10 minutes, until the flavors have time to meld..
5. In a separate large bowl, combine the cooked wild rice, dried cranberries, steak seasoning, and onion-tomato paste mixture. Add bison and stir until well incorporated.
6. Shape meat into 20 meatballs and put on baking sheet.
7. Bake for 15-20 minutes or until meatballs reach temperature of 160 for well done, or 145 for medium.
8. Optional: Top with fresh herbs.
9. Enjoy!
