Bison Meatballs in Raspberry and Rosemary Glaze

By Phil Joy

Ingredients Meatballs

  • 12 oz (335 g) ground bison
  • 1/2 cup (125 mL) fresh bread crumbs
  • 1 tbsp (15 mL) fresh parsley, chopped
  • 1 tsp (5 mL) fresh thyme, chopped
  • 1 tsp (5 mL) fresh dill, chopped
  • 1 tsp (5 mL) Cajun spice
  • 1 tsp (5 mL) Tabasco sauce
  • Salt and fresh ground pepper to taste
  • 1 Tbsp. (15 mL) olive oil to sauté meatballs


  1. In a glass bowl, combine all ingredients and mix thoroughly. Form into small sized meatballs. 
  2. Heat a 10" heavy bottom-non-stick skillet to medium high. Add the oil to the pan and sauté the meatballs until browned and cooked through, turning frequently. 
  3. Remove from pan and keep warm. 

Ingredients Glaze:

  • 1 Tbsp. (15 mL) (15 mL) olive oil
  • 1 Tbsp. (15 mL) fresh rosemary, chopped
  • 2 Tbsp. (30 mL) raspberry salsa
  • 1 Tbsp. (15 mL) raspberry vinegar
  • 1 Tbsp. (15 mL) raspberry mustard
  • 1/4 cup (60 mL) white wine
  • Salt and fresh ground pepper to taste


  1. Heat a large non-stick skillet to medium high. Add the oil and rosemary, stir for two minutes to release the bouquet. 
  2. Add raspberry salsa, mustard, vinegar and wine to the pan; bring to a boil while whisk to a smooth sauce. Reduce until the glaze thickens to a syrupy consistency. 
  3. Return meatballs to pan and stir to coat with sauce and reheat. 
  4. Spoon onto serving plate and garnish with fresh raspberries and sprigs of rosemary, serve.

Sign up to our e-newletter today to keep up to date with us!

* indicates required