Middle Eastern Bison Meatballs With Cilantro-Yogurt Sauce
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
38
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Fennel Seed1 tsp
Cumin Seed1 tsp
Coriander Seed1 cup
Cilantro (chopped fresh)2 tbsps
Mint (chopped fresh)1 tbsp
Lemon Juice (fresh)3 tbsps
Olive Oil (divided)1 tsp
Sage (chopped fresh)1 tsp
Sugar1 cup
Onion (finely chopped)1 tbsp
Whole Milk1 tsp
Coarse Kosher Salt1 tsp
Ground AllspiceDirections:
1
Reserve remaining ground seeds for meatballs
2
For cilantro-yogurt sauce: Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes
3
Cool
4
Finely grind seeds in spice mill or coffee grinder
5
Place cilantro and all remaining ingredients in blender
6
Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently
7
Season to taste with salt and pepper
8
Cover sauce and chill
9
DO AHEAD: Can be made 1 day ahead
10
Keep refrigerated
11
Store remaining ground seeds in airtight container at room temperature
12
Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes
13
Cool
14
Finely grind seeds in spice mill or coffee grinder
15
Place cilantro and all remaining ingredients in blender
16
Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently
17
Season to taste with salt and pepper
18
Cover sauce and chill
19
Reserve remaining ground seeds for meatballs
20
DO AHEAD: Can be made 1 day ahead
21
Keep refrigerated
22
Store remaining ground seeds in airtight container at room temperature
23
For meatballs: Heat 1 tablespoon oil in heavy small skillet over medium heat
24
Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown)
25
Cool
26
Toss breadcrumbs with milk in small bowl to moisten
27
Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeño, and yogurt in processor
28
Using on/off turns, process until coarse puree forms
29
Transfer mixture to medium bowl
30
Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice
31
Using hands or fork, mix until just blended
32
Using damp hands, form bison mixture into 1 1/4-inch balls
33
DO AHEAD: Can be made 6 hours ahead
34
Cover and chill
35
Preheat oven to 300°F
36
Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat
37
Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch
38
Transfer meatballs to rimmed baking sheet
39
Place in oven to keep warm up to 15 minutes
40
Heat 1 tablespoon oil in heavy small skillet over medium heat
41
Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown)
42
Cool
43
Toss breadcrumbs with milk in small bowl to moisten
44
Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeño, and yogurt in processor
45
Using on/off turns, process until coarse puree forms
46
Transfer mixture to medium bowl
47
Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice
48
Using hands or fork, mix until just blended
49
Using damp hands, form bison mixture into 1 1/4-inch balls
50
DO AHEAD: Can be made 6 hours ahead
51
Cover and chill
52
Preheat oven to 300°F
53
Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat
54
Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch
55
Transfer meatballs to rimmed baking sheet
56
Place in oven to keep warm up to 15 minutes
57
Serve meatballs with cilantro-yogurt sauce for dipping
58
Serve meatballs with cilantro-yogurt sauce for dipping
59
*A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets
60
If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl
61
Cover and chill 4 hours to drain
62
*A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets
63
If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl
64
Cover and chill 4 hours to drain