Meatballs and kebabs
Made with bison, a meat native to the Canadian plains, these meatballs are baked and coated in a glossy sauce of maple syrup and mustard. They travel well on party platters and in lunchboxes when served warm or cold.
Mix the ground bison with the finely chopped onion, garlic, breadcrumbs, egg, salt, and black pepper. Shape into meatballs about 3 cm across.
Arrange the meatballs on a parchment-lined baking sheet and bake in an oven preheated to 200°C / 390°F until browned.
Bring the maple syrup, mustard, and vinegar to a gentle boil in a small saucepan, and cook until thickened.
Toss the meatballs from the oven with the sauce and let them rest at room temperature for 5 minutes so the sauce adheres well.
Try to make the meatballs the same size so they cook evenly. Toss them with the sauce while they are still hot so it adheres better. Allergens: wheat (gluten) and eggs.
Tarifte köftelerin soğuduğunda bile lezzetli kaldığı vurgulanıyor ama benim denememde sos soğuyunca biraz katılaştı; sıcak servis ederseniz sosun kıvamı çok daha iyi. Yine de misafirlerim çok beğendi.
Haklısınız, akçaağaç şurubu soğudukça doğal olarak koyulaşır. Soğuk servis düşünüyorsanız sosa bir tatlı kaşığı su ekleyip inceltmenizi öneririm, tadı değişmez ama kıvamı yumuşar.
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