Cranberry Bison Meatballs

This recipe marries fruit and meat, much like the traditional survival food called pimmihkkan (pimi means “grease” in Cree), which typically consisted of pounded meat, Saskatoon berries and grease to bind it together.

Combine egg, cranberries, oil, allspice, salt and first amount of pepper in large bowl.

Add bison and mix well. Roll into 3/4 inch (2 cm) balls. Arrange in single layer on greased baking sheet with sides. Cook in 375°F (190°C) oven for about 15 minutes until no longer pink inside.

For the glaze, combine cranberry sauce, barbecue sauce, vinegar and remaining pepper in medium frying pan. Heat and stir on medium until boiling. Add meatballs. Heat and stir for about 1 minute until glazed.

Serves 7.

Large egg, fork-beaten 1 1

Dried cranberries 1/4 cup 60 mL

Olive oil 2 tbsp. 30 mL

Ground allspice 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Medium ground bison 1 lb. 500 g

Canned whole cranberry sauce 1 cup 250 mL

Barbecue sauce 1/4 cup 60 mL

White vinegar 1 tsp. 5 mL

Pepper 1/4 tsp. 1 mL