Buffalo (or bison) meat is a low-fat alternative to beef. While a bit more coarse in texture, this meat is a bit sweeter than beef. This recipe comes from the Wind River Indian Reservation and uses traditional ingredients of the tribes.
Course Lunch & Dinner
Servings 6cups
Ingredients
1poundground buffalo
½cupbreadcrumbs or crackers
1teaspoongarlic powderor 1 Tbsp minced garlic or 1-2 cloves garlic
½teaspoonsalt
½teaspoonblack pepper
1teaspoonparsleyoptional
1Tablespooncanola oil
1medium yellow onionminced
2cupshominy
1butternut squashpeeled, and diced
6 to 8cupsbuffalo or beef brothor 2 quarts
½teaspoonchivesoptional
more salt and pepper to taste
Instructions
Preheat oven to 350°F.
Combine buffalo meat, egg, breadcrumbs, garlic powder, salt, and pepper. Mix together well.
Use a teaspoon or small ice cream scoop to scoop a small amount of meat mixture. Roll into a little ball, smaller than a golf ball. Repeat until all meat mixture is used.
Place meatballs on a baking sheet coated with nonstick cooking spray. Bake at 350°F for about 30 minutes. Take out of oven and let rest.
Turn stove burner on medium heat, 5-6. In a 4 quart soup pan, add oil and onion and cook until onion is transparent and soft.
Add squash, hominy, and broth. Cook until squash is fork tender, about 45 minutes.
Add meatballs to soup mixture. Add salt and pepper and other spices to taste. Serve hot.