Ingredients

Meatballs

  • 1/4 cup olive oil
  • 3/4 cup finely chopped onion
  • 5 garlic cloves, minced
  • 1/2 cup fresh breadcrumbs
  • 3 tablespoons whole milk
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1 1/4 pounds ground TenderBison

Sauce

  • 1 cup steeped Earl Grey tea
  • 1/3 cup dried blueberries
  • 3 tablespoons sugar
  • 1 piece star anise
  • 1/8 teaspoon salt
  • 1 cup frozen blueberries, thawed
  • 1 tablespoon Champagne vinegar

To Make the Meatballs

  1. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add onion, cook, stirring frequently about 5 minutes, until translucent. Add garlic. Cook, stirring, 1 minute; let cool.
  2. In a large bowl combine breadcrumbs, milk, egg, cilantro, salt, pepper and allspice. Add bison and onion mixture. Mix until blended. Roll into 1 1/4 inch balls.
  3. In a large non-stick skillet over medium heat, drizzle 2 tablespoons of oil. Brown meatballs in batches, transferring to a large baking pan. Cover with foil to keep warm.
    To serve, drizzle meatballs with sauce.

To Make the Sauce

In a medium saucepan over medium heat, combine tea, dried blueberries, sugar, anise and salt; bring to a simmer and simmer gently for 5 minutes. Stir in frozen blueberries; increase heat to medium-high, bring to a boil. Let boil for 3 minutes. Stir in vinegar. Remove heat and set aside.