Wild idea Buffalo Recipe of the Week - December hors d’oeuvres

This weeks Wild idea Buffalo Recipe of the Week is a trio of Buffalo Meatballs.




Wild idea Buffalo Recipe of the Week - December hors d’oeuvres


December hors d’oeuvres
By: Henry Palmer

This month’s recipe’s will hopefully help in the above, as well as eliminate hors d’oeuvre worries. To the rescue is the loveable meatball. Not just one, but three different options, that are easy, economical, and impressively delicious! Wishing you all a warm, snake and mountain lion free (unless you’re in a car) holiday! Cheers! Jill


Curried Buffalo Meat Balls (Makes16 to 20 meat balls)

Ingredients:

1 lb. Ground BuffaloBuffalo Curry Meatballs
1 teaspoon cardamom
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon coriander
¼ teaspoon nutmeg
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon cayenne pepper
1 tablespoon olive oil
1 tablespoon butter
3 green onion, sliced *reserve dark green tops for garnish
2 cups unsweetened coconut milk
1 tablespoons yellow curry paste
1 dried hot chili, or 1 tsp crushed red pepper
1 tablespoon fish sauce
1 tablespoons brown sugar
1 tablespoon fresh ginger



Preparation:

1)   Mix all dry spices together with olive oil.
2)   Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs.
3)   Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.
4)   In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes.
5)   Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving.
6)   Broil meatballs in oven on middle rack, until browned, about 5 minutes.



Pour curry sauce over meatballs and garnish with green onions.



Asian Style Meat Balls with Cilantro Yogurt Sauce (Makes 16 to 20 meatballs)

Ingredients:

1 lb. Ground Buffalo

Buffalo Asian Meatballs
Buffalo Asian Meatballs
1½  tablespoons fish sauce
1 tablespoon sesame oil
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup shallots, finely diced
3 cloves garlic, minced
½ cup cilantro, finely chopped
1 tablespoons  mint, finely chopped
¼ teaspoon salt
½ teaspoon black pepper



Preparation:

1)   Mix all ingredients together, except buffalo.
2)   Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands.
3)   Place mixture in food processor and flash pulse process, until slightly sticky.  Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after forming meatballs.
4)   Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.
5)   Broil meatballs in oven on middle rack, until browned, about 5 minutes.



Serve with cucumbers and radishes with Cilantro Yogurt Sauce. *Optional: Serve on a bed of brown basmati rice.

Cilantro Yogurt Sauce (Makes 1 ½ cups)



Ingredients:

2 cups fresh cilantro, choppedBuffalo Italian meatball
¼ cup fresh mint leaves
1 jalapeno, seeded
2 tablespoons garlic, chopped
1 teaspoon cumin
1 tablespoon lemon juice
½ teaspoon salt
1 cup whole milk or low-fat yogurt, room temperature



Instructions: Place all ingredients but yogurt into blender and puree. Pour yogurt into bowl and whisk in cilantro mixture.  This sauce is great on so many things and will keep well in refrigerator for later use.



Italian Buffalo Meat Balls (Makes 20 to 24 meatballs)



Ingredients:

1 lb. Buffalo Italian Sausage
¼ cup basil, chopped
¼ cup sundried tomatoes, chopped
2 cloves garlic, minced
4 oz. mozzarella cheese, shredded
2 teaspoons olive oil
1 medium onion, diced
1 tablespoon sugar
1 teaspoon fennel



Preparation:

1)   Mix basil, sundried tomatoes, garlic and cheese together.
2)   In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized.  Transfer to plate and allow to cool before adding to other ingredients.
3)   Crumble ground buffalo meat into other ingredients. Mix thoroughly with hands.
4)   Place mixture in food processor and flash pulse process, until slightly sticky.  Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs.
5)   Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.
6)   Broil meatballs in oven on middle rack, until browned, about 5 minutes.

Serve warm. Great by themselves or serve with marinara.


http://wildideabuffalo.com/2013/december-hors-doeuvres/