Middle Eastern Bison Meatballs with Coriander-Yoghurt Sauce

Ingredients for Middle Eastern Bison Meatballs with Coriander-Yoghurt Sauce

• 1 teaspoon fennel seeds

• 1 teaspoon cumin seeds

• 1/2 teaspoons coriander seeds

• 1 1/2 cups chopped fresh coriander

• 1/2 cup whole-milk Greek-style yoghurt*

• 3 spring onions, chopped

• 2 tablespoons chopped fresh mint

• 1 tablespoon fresh lemon juice

• 1 tablespoon olive oil

• 1 teaspoon chopped fresh sage

• 1 teaspoon sugar

• 3 tablespoons olive oil, divided

• 240ml finely chopped onion

• 6 garlic cloves, minced

• 60g fresh breadcrumbs made from crustless French bread

• 1 tablespoon whole milk

• 2 tablespoons minced seeded jalapeño chilli (about 1 large)

• 2 tablespoons whole-milk Greek-style yoghurt

• 575g ground bison (often labeled buffalo)

• 1 large egg, beaten to blend

• 1/4 cup chopped fresh coriander

• 1 teaspoon chopped fresh sage

• 1 teaspoon coarse kosher salt

• 1/2 teaspoons freshly ground black pepper

• 1/4 teaspoons ground allspice

How to make Middle Eastern Bison Meatballs with Coriander-Yoghurt Sauce

Toast all seeds in small skillet over medium heat until aromatic and slightly darker in colour, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place coriander and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature.

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from coriander-yoghurt sauce, jalapeño, and yoghurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, coriander, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Preheat oven to 149°C. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes.

Serve meatballs with coriander-yoghurt sauce for dipping.

*A thick yoghurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yoghurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.