Balsamic Rosemary Glazed Bison Meatballs and Roasted Garlic Potato Bites
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Prep time: 
Cook time: 
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Serves: 20
 
Ingredients
  • Meatballs- 1 lb. ground bison (you could also use beef)
  • ¼ C white onion, finely chopped
  • 1 garlic clove, minced
  • 1 tsp fresh rosemary, finely chopped
  • ½ tsp sea salt
  • ½ tsp pepper
  • 1 egg
  • Potatoes- 1 lb. little potatoes, I mixed blue and yellow potatoes
  • 4 cloves garlic, minced
  • 1 Tbs fat of choice, I used bacon fat
  • 1 sprig fresh rosemary, removed from stalk
  • Glaze- 1 C balsamic vinegar
  • 1 tsp raw cane sugar (optional- speeds up the process)
  • 1 sprig fresh rosemary, left intact
  • 20-25 little skewers or toothpicks
Instructions
  1. Heat oven to 400F
  2. Pre-boil the potatoes for about 10 minutes. Drain well and add to a baking dish or cast iron skillet with your fat, garlic, rosemary and salt. Roast for 40 minutes turning halfway for evenly golden potatoes.
  3. For the meatballs combine ground meat with onion, garlic, salt, pepper,rosemary and egg. Form into little 1½ inch balls about 1 Tbs worth of mixture and place on a lined baking sheet with a metal rack. Bake for 20-25 minutes until golden brown.
  4. For the glaze add balsamic vinegar, sugar and rosemary and let it reduce until it reaches a syrup like consistency, about 20 minutes. Pour the glaze over top of the meatballs.
  5. Skewer a roasted potato and a meatball and serve with extra balsamic.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/balsamic-rosemary-glazed-bison-meatballs-roasted-garlic-potato-bites/