Name: Wild Plum and Bison Meatballs (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 1 lb Ground Bison; 1/4 cup Brioche Breadcrumbs; 1 Egg Yolk-large; 1/4 cup Fennel Bulb-finely diced; 2 tbsp Duck Fat-melted; 1 tbsp Cognac; 1 tsp Fennel Pollen; 1/2 tsp Fleur de Sel; 1/4 tsp White Pepper-freshly ground; 1 cup Wild Plum Puree; 1/4 cup Port Wine; 1 tbsp Balsamic Glaze; 1 tsp Black Truffle Oil

Recipe tier

Meatballs
1 lb 450 g Ground Bison
1/4 cup 30 g Brioche Breadcrumbs
1 1 Egg Yolk-large
1/4 cup 60 mL Fennel Bulb-finely diced
2 tbsp 30 mL Duck Fat-melted
1 tbsp 15 mL Cognac
1 tsp 5 mL Fennel Pollen
1/2 tsp 2.5 mL Fleur de Sel
1/4 tsp 1.25 mL White Pepper-freshly ground
Sauce
1 cup 240 mL Wild Plum Puree
1/4 cup 60 mL Port Wine
1 tbsp 15 mL Balsamic Glaze
1 tsp 5 mL Black Truffle Oil

Equipment

Large Bowl
Saucepan
Measuring Cups
Measuring Spoons
Skillet

Instructions

🎙️ Cook with voice coach

In a large bowl, gently combine all Meatballs ingredients until just incorporated. Be careful not to overwork the mixture.
Form the mixture into 1-inch meatballs and chill for 30 minutes.
In a saucepan, reduce the Port Wine by half over medium heat. Set aside.
In a separate saucepan, gently heat the Wild Plum Puree. Stir in the reduced Port Wine and Balsamic Glaze. Keep warm.
Sear the meatballs in Duck Fat over medium-high heat until browned on all sides. Finish cooking in the Wild Plum sauce for 20-25 minutes, or until cooked through.
Drizzle with Black Truffle Oil and serve immediately with creamy polenta or risotto.

Nutrition per serving

Calories 600