These meatballs are great either steamed, or smoked. For added flavour serve them with the dipping sauce mentioned in step #7.
Makes 25 to 30 meatballs.
2 lb 3/4 to 1 cup 1 1/4 cups 3/4 cup
grated ginger root
Chinese rice wine, or dry sherry
sesame seed oil
green onions, chopped
dry red wine
Put first seven ingredients in a blender or food processor. Process for about a minute to form spice blend.
In a large mixing bowl combine ground bison with spice blend.
Sprinkle in and combine breadcrumbs ¼ cup at a time. Blend in enough breadcrumbs so that the meat does not stick to the fingers. Once blended gently pack seasoned meat into the bottom of the mixing bowl. Cover with cellophane and refrigerate.
After 1-hour remove meat from fridge and roll into meatballs that are an inch in diameter.
Using a metal steamer basket or bamboo steamer, steam meatballs over boiling water for 20 minutes. (May have to be cooked in 2 batches.) Meatballs can be served at this stage, or they may be smoked.
To smoke, place steamed meatballs on a portable smoker rack and smoke as per manufacturer's directions. (See below)
Steamed or smoked, meatballs may be served with an optional dipping sauce. In a small pot blend 1 1/4 cups ketchup with 3/4 cup dry red wine and heat until low boil is reached. Serve along side meatballs.
1. One heaping tablespoon of wood chips is all that is required.
2. Place the drip tray over the chips, then insert the
3. Arrange previously steamed meatballs on wire rack.
4. Slide lid across to close smoker. Place entire unit over medium burner for 15 minutes.