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INGREDIENTS:
- 1.5 lb (680 g) ground bison meat
- 1 egg
- 2 cups (100 g) Panko bread crumbs
- 1 can (13.5 fl. oz – 400 g) unsweetened coconut milk
- 1 can (28 oz – 800 g) tomato puree
- 1 cup cornstarch
- 2 (400 g) onions
- 2 cloves garlic
- 1 stick cinnamon
- 1 anise star
- 1.5 tsp Garam Masala powder
- 1 tsp turmeric powder
- 1 tsp coriander seeds powder
- 1/2 tsp Cayenne pepper powder
- 1 tsp cumin seeds
- 1 tbsp double concentrated tomato puree
- 2 tbsp fresh coriander, minced
- 1 qt (1 lt) vegetable oil
- 1 tbsp Ghee, clarified butter (alternatively, 1 tbsp vegetable oil)
- 3 tbsp Greek yogurt
- to taste table salt
SPICY SAUTEED ONIONS
First, peel and cut the onions into halves, then reduce into slices. Peel and slice the garlic as well. Now, pour 1 tbsp of Ghee (or alternatively, vegetable oil) along with 1 stick of cinnamon, 1 anise star, and 1 tsp cumin seeds. Melt the Ghee over medium heat, then add the onions and garlic, and saute until nicely brown and caramelized.
At this point, add the Garam Masala powder, the cayenne powder, the turmeric powder, the coriander seeds powder, and the double concentrated tomato puree. Sautè 5 minutes more, add salt to taste, then mix with an electric blender until smooth and consistent.
BISON MEATBALL MIXTURE
Place the ground bison meat into a blow, then add the Panko bread crumbs, the Greek yogurt and half of the spicy sautéed onions puree. Now, crack an egg over the mixture, and knead until consistent. Finally, cover the bowl and place in the fridge at least 30 mins.
SPICY COCONUT SAUCE
Meanwhile the meatballs mixture is resting in the fridge, let’s prepare the sauce! Pour the rest of the spicy onion puree into the saucepan, then add the coconut milk, and the tomato puree. Stir well and cook over low heat about 45 mins, stirring as occasionally. Finally, salt as needed.
SHAPING AND FRYING THE BISON MEATBALLS!
Now it’s time to prepare the meatballs! Take the bowl out from the fridge and shape the bison mixture into balls as big as a golf ball, flouring them uniformly with the cornstarch. Toss delicately every ball discarding the excess of cornstarch.
At this point, pour the vegetable oil into a pot and place over medium heat. Once the oil reaches 340° F (170° C). Now, deep fry the meatballs, 3 or 4 at a time, until obtaining a nice crust. Then, place the balls immediately over kitchen paper to dry the oil in excess.
BISON MEATBALLS AND COCONUT SAUCE
To complete the recipe, add the meatballs into the saucepan along with the spicy coconut sauce. Cover the pan with a lid, and cook slowly 40 mins, flipping the balls occasionally.
Finally, add the minced Coriander leaves and serve!
Did you like these recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make me very happy 🙂
PRINTABLE RECIPE
- 1.5 lb (680 g) ground bison meat
- 1 egg
- 2 cups (100 g) Panko bread crumbs
- 1 can (13.5 fl. oz - 400 g) unsweetened coconut milk
- 1 can (28 oz - 800 g) tomato puree
- 1 cup cornstarch
- 2 (400 g) onions
- 2 cloves garlic
- 1 stick cinnamon
- 1 anise star
- 1.5 tsp Garam Masala powder
- 1 tsp turmeric powder
- 1 tsp coriander seeds powder
- 1/2 tsp Cayenne pepper powder
- 1 tsp cumin seeds
- 1 tbsp double concentrated tomato puree
- 2 tbsp fresh coriander, minced
- 1 qt (1 lt) vegetable oil
- 1 tbsp Ghee, clarified butter (alternatively, 1 tbsp vegetable oil)
- 3 tbsp Greek yogurt
- to taste table salt
- SPICY SAUTEED ONIONS
First, peel and cut the onions into halves, then reduce into slices. Peel and slice the garlic as well. Now, pour 1 tbsp of Ghee (or alternatively, vegetable oil) along with 1 stick of cinnamon, 1 anise star, and 1 tsp cumin seeds. Melt the Ghee over medium heat, then add the onions and garlic, and saute until nicely brown and caramelized.
At this point, add the Garam Masala powder, the cayenne powder, the turmeric powder, the coriander seeds powder, and the double concentrated tomato puree. Sautè 5 minutes more, add salt to taste, then mix with an electric blender until smooth and consistent. - BISON MEATBALL MIXTURE
Place the ground bison meat into a blow, then add the Panko bread crumbs, the Greek yogurt and half of the spicy sautéed onions puree. Now, crack an egg over the mixture, and knead until consistent. Finally, cover the bowl and place in the fridge at least 30 mins. - SPICY COCONUT SAUCE
Meanwhile the meatballs mixture is resting in the fridge, let's prepare the sauce! Pour the rest of the spicy onion puree into the saucepan, then add the coconut milk, and the tomato puree. Stir well and cook over low heat about 45 mins, stirring as occasionally. Finally, salt as needed. - SHAPING AND FRYING THE BISON MEATBALLS!
Now it's time to prepare the meatballs! Take the bowl out from the fridge and shape the bison mixture into balls as big as a golf ball, flouring them uniformly with the cornstarch. Toss delicately every ball discarding the excess of cornstarch.
At this point, pour the vegetable oil into a pot and place over medium heat. Once the oil reaches 340° F (170° C). Now, deep fry the meatballs, 3 or 4 at a time, until obtaining a nice crust. Then, place the balls immediately over kitchen paper to dry the oil in excess. - BISON MEATBALLS AND COCONUT SAUCE
To complete the recipe, add the meatballs into the saucepan along with the spicy coconut sauce. Cover the pan with a lid, and cook slowly 40 mins, flipping the balls occasionally.
Finally, add the minced Coriander leaves and serve!
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