I love mini-meatballs, but I am always looking for a twist on the ol’ favorite. Enter, köfte! Enjoy these savory treats as an appetizer or a meal. Variations of köfte are popular in Turkey, the Middle East, India, eastern Europe and parts of Asia — sometimes cooked on a stick, sometimes enjoyed more like meatballs. Of course, we want you to try this recipe with some locally raised bison, but it works with ground beef, venison, moose, elk or really any meat (you can even find shrimp and fish köfte in some cultures).
Serve with tasty tahini sauce, a side of white bean salad, tabouli, and some warm pita.
Ingredients
- 1 pound ground bison
- 1/4 cup finely chopped fresh mint
- 2 tablespoons minced green onion
- 1 tablespoon minced garlic
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1-2 tablespoons olive oil, for cooking
- 1 cup plain yogurt
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1/2 cup peeled, deseeded, chopped cucumber
- salt and pepper to taste
Preparation
Bison Köfte
Mix bison and remaining ingredients (except olive oil) until just blended; don’t over mix.
Roll meat into small, oblong meatballs, almost like a breakfast sausage without a casing. This recipe will yield 8 - 12 köfte, depending on how big you make them.
Heat oil in large cast-iron skillet or grill pan over medium high heat. Sauté half of köfte until cooked through, about 6 to 8 minutes, turning to brown on all sides. Transfer to baking sheet and hold warm in oven. Repeat with remaining half, adding oil to skillet if needed.
Tahini Yogurt Sauce
Combine all ingredients together at least an hour (and up to 1 day) before eating; let rest in refrigerator.
Makes 11/2 cups
