Bison Meatballs Baked in Hoisin Sauce (Marvin)
Bison meatballs shaped into short tapered logs and baked under a coat of hoisin sauce make an easy main for four. The meat is lean, so cooked rice and softened onion go into the mix to keep the texture tender. Whole cumin, coriander, peppercorns and cloves are ground fresh, and basil and a little fish sauce add savory depth. They fit neatly into a warm mooshi pancake.
Instructions
Heat the oven to 425°F (220°C). Oil the bottom of a 9x12-inch Pyrex baking dish with the canola oil.
Slice the onion thinly so you get long, thin strips. Put the slices and the minced garlic in the microwave on high for 5 minutes, until they are soft.
Grind the cumin seeds, coriander seeds, peppercorns, cloves and sea salt together in a mortar and pestle until they form a fairly fine powder.
Roughly mix the softened onion and garlic with the ground bison, cooked rice, spice grind, fish sauce and julienned basil. Stop once everything is spread evenly through the meat.
Shape the mixture into tapered cylinders, something like small sweet potatoes. Each one should be about 1¼ inches thick in the middle and 5 inches long. Set them in the oiled dish.
Coat the shaped meatballs with hoisin sauce. Bake for 20 to 25 minutes in the heated oven.
Serve rolled up in a warmed mooshi pancake with fresh cilantro, or alongside rice with a coconut milk-based curry sauce.
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