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Apple Hatch Bison Meatballs
1 ½ lb. ground bison meat
1 cup Central Market Roasted Hatch Poblano Pesto
4 roasted mild or hot hatch chilies, seeded and chopped
1 Granny Smith apple, finely chopped
1 t. cinnamon
1 T. fresh sage, finely chopped
1 T. fresh mint, finely chopped
1 cup pecans, toasted and ground
Salt and pepper to taste
Oil for sautéing
In a mixing bowl, combining all ingredients thoroughly, except oil. Make desired size of meatballs. Cover and refrigerate.
Heat Oil in a large non-stick skillet over medium high heat. Sauté meatballs, in batches until well browned on all sides. Be careful not to overcook.
This award-winning (Central Market Hatch Chili cook-off grand prize) courtesy of Corey Harris of High Country Bison. You can find Corey and High Country Bison meat at the Barton Creek Farmers’ Market every Saturday. Hatch chilies come into season at the end of August. Check the Central Market web site for info on the cook-off. www.centralmarket.com |