Bison Meatballs

Ingredients

• 4 Tablespoons duck fat, divided
• 1/2 cup red onion, diced
• 2 Tablespoons tomato paste
• 1 cup cooked wild rice, cooled
• 1/2 cup dried cranberries
• 1 Tablespoon Montreal steak seasoning
• 2 pounds ground bison
• 1 teaspoon kosher salt

Directions

Heat the oven to 350°F and line a medium baking sheet with aluminum foil.

In a medium skillet over medium heat, heat 2 Tablespoons of duck fat. Cook the onions until translucent, 4 to 6 minutes. Add the tomato paste and cook until darkened, 10 minutes more. Remove from the heat.

In a large bowl, stir to combine the wild rice, dried cranberries, steak seasoning, salt, and onion-tomato paste mixture. Add the bison and stir until well incorporated. Portion into meatballs.

In a large skillet, heat the remaining duck fat over medium high heat. Once the fat is melted, add the meatballs in batches and sear on all sides. Remove to the prepared baking sheet and bake until the meatballs reach an internal temperature of 160°F, 10 - 15 minutes.