For those food photographers out there, have you ever noticed how hard it is to photograph meatballs? Like seriously… here are these tiny little balls (that’s what she said!) and you first have to try to get them to not roll around on the plate. Then, they’re this drab brown that desperately needs color to make the food look appetizing through a picture. So, as I’m learning more and more about the art of taking photos, I’m really hoping that I was able to add enough color to the pictures to make the meatballs look tasty, because OMG these were delicious!
These were so good that I want to have a party just so I can make little bison meatballs with honey mustard dipping sauce. These would make the perfect party bite! I can already picture them now on a plate, with cute toothpicks in them, and little individual cups of the dipping sauce. Ohhh, I’m getting ideas!
Actually, I need to start thinking of some ideas for party food for my birthday in April. It’s just another 30-something birthday party, but I’ve been itching to throw a party lately! I love to entertain and throw parties, no matter what the occasion, even if it’s my own birthday. It’s like a present to myself! LOL
Makes approximately 24 meatballs.
- 1 clove garlic, minced or finely chopped
- 1/2 TB fennel seeds
- 1/2 TB ground paprika
- 1/2 TB cumin
- a couple of grinds of the jars of sea salt and black pepper
- 1/2 cup green onions, finely sliced
- 1 tablespoon grainy mustard
- 1 large egg
- 1 lb grass fed ground bison
HONEY MUSTARD SAUCE
- 1 TB extra virgin olive oil
- 1 shallot, finely chopped
- 1 tsp dried thyme
- 1/3 cup dijon mustard
- 1/2 cup organic honey
- Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper or aluminum foil and place a wire rack on top, spray with coconut or olive oil.
- For the meatballs: In a large bowl, whisk all of the meatball ingredients (except the bison) until combined. Using hands, crumble the bison into the bowl and knead until everything is incorporated.
- Moisten your hands with water and shake to remove excess (you may need to repeat throughout the process of rolling the meatballs). Measure out a level tablespoon of pork and roll into a ball between palms.
- Line meatballs on prepared wired rack about 1/2-inch apart. Bake for 20 to 25 minutes until golden brown.
- When the meatballs are almost finished in the oven, make the honey mustard sauce. Heat saucepan over medium heat. Add olive oil to cover bottom of pan, then add the shallot and thyme and sauté for a few minutes until softened.
- Whisk in the mustard and honey and bring to a boil for 1-2 minutes, whisking frequently.
- When the meatballs are finished, toss them with the honey mustard sauce in the saucepan, then serve.