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Bison Meatballs Baked in Hoisin Sauce (Marvin)
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | United States | Meat | Bison
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4523910
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 large red onion
- 2 garlic cloves, minced
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- 3 peppercorns
- 2 whole cloves
- ¼ teaspoon sea salt
- 1 lb (450 g) ground bison meat
- ½ cup cooked rice
- 10 large basil leaves, julienned
- 1 teaspoon canola oil
- ½ teaspoon fish sauce
- Hoisin sauce
Directions
- Preheat oven to 425°F (220°C).
- Oil the bottom of a 9x12-inch Pyrex baking dish.
- Thinly slice the onion to create long thin slices.
- Microwave the onion slices and garlic on high for 5 minutes.
- Grind the cumin, coriander, peppercorns, cloves, and salt together using a mortar and pestle.
- Roughly mix the softened onions and garlic, bison, rice, spice grind, fish sauce, and basil.
- Shape the meat mixture into tapered cylinders (similar to small sweet potatoes) and place into the baking dish. The Marvins should be about 1¼ inch diameter in the middle and 5 inches long.
- Coat the Marvins with hoisin sauce.
- Bake for 20–25 minutes in the preheated oven.
Notes
Roll up in a warmed mooshi pancake with fresh cilantro or serve with a coconut milk-based curry sauce and rice.
Always follow safe handling guidelines when using raw meat.