Middle Eastern Bison Meatballs with Coriander-Yoghurt Sauce

Ingredients for Middle Eastern Bison Meatballs with Coriander-Yoghurt Sauce

• 1 cucharadita de semillas de hinojo

• 1 cucharadita de semillas de comino

• 1/2 cucharaditas de semillas de cilantro

• 1 1/2 cups chopped fresh coriander

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

• 3 spring onions, chopped

• 2 cucharadas de menta fresca picada

• 1 cucharada de jugo de limón fresco

• 1 cucharada de aceite de oliva

• 1 cucharadita de salvia fresca picada

• 1 cucharadita de azúcar

• 3 cucharadas de aceite de oliva, divididas

• 240 ml de cebolla finamente picada

• 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 huevo grande, batido para mezclar

• 1/4 taza de cilantro fresco picado

• 1 cucharadita de salvia fresca picada

• 1 cucharadita de sal kosher gruesa

• 1/2 cucharaditas de pimienta negra recién molida

• 1/4 cucharaditas de pimienta de Jamaica molida

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.