**Raspberry Rosemary Glazed Bison Meatballs** An entrée with a unique blend of sweet and savory.

Fresh rosemary and raspberry compliment the rich bison perfectly.

The red and green garnish makes a lovely addition to a seasonal holiday table.

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Ingredients

• 2 lbs. ground bison
• 1 egg
• 1 medium onion, diced fine
• 1 cup bread crumbs, plain
• 3 tbsp. of fresh parsley
• 1 tsp. ground black pepper
• 1/2 tsp. salt
• 1 tsp. Worcestershire sauce
• 1 tbsp. olive oil
• 1 tbsp. chopped fresh rosemary
• 2 tbsp. raspberry jam
• 1 tbsp. raspberry vinegar
• 1 tbsp. Dijon mustard
• ¼ cup dry white wine
• Fresh raspberries and sprigs of rosemary to garnish 6-8 servings
• Sea salt and coarse ground black pepper to taste
• 2 tsp. ground basil

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Directions

For Meatballs

1. Preheat oven to 350F.

2. In a large bowl, add ground bison, egg, onion, parsley, bread crumbs, pepper,

   salt, basil, and Worcestershire sauce, and mix well with your hands.

3. Form into walnut sized balls, and place on an oiled cookie tray, careful not to

   overcrowd and let the meatballs touch.

4. Bake in oven 15 minutes.

Makes about 32 meatballs.

For Raspberry Rosemary Glaze

• Heat a large nonstick pan to medium high.
• Add olive oil and chopped rosemary, and stir for two minutes to release the flavors.
• Add jam, mustard, vinegar, and wine to the pan.
• Bring to a boil, and whisk constantly to create a smooth texture.
• Keep stirring until the mixture is reduced to a syrupy consistency.
• Carefully place the cooked meatballs in the pan, and stir to coat with the glaze.
• Gently cook until meatballs are heated through.
• Spoon onto serving plates, and garnish with fresh raspberries and sprigs of rosemary.

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This Recipe Is Published Here

bon appetit