Made with bison, a meat native to the Canadian prairies, these meatballs are oven-baked and coated in a glossy maple-mustard glaze. Served warm or cold, they travel well on party platters and in lunchboxes.
Knead the ground bison with the chopped onion, garlic, breadcrumbs, egg, salt and pepper, then shape into meatballs about 3 cm across.
Arrange the meatballs on a lined baking tray and bake in an oven preheated to 200°C until browned.
Simmer the maple syrup, mustard and vinegar together in a small pot until slightly thickened.
Toss the hot meatballs in the glaze and let them rest for 5 minutes at room temperature so the glaze clings well.
Try to make the meatballs a uniform size, or some will overcook while others stay underdone. Tossing the glaze through while the meatballs are still hot helps it cling better. Allergens: contains wheat (gluten), egg.
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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