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STOUT BISON MEATBALLS

Ground meat flipped into a new mouth adventure with majestic bison meatballs. Smaller meatballs are the best way to go – they’re easier to share and cook more evenly.

TIPS: For Paleo options – try simmering bok choy, kale, any hearty green with the pot of meatballs.

HARDWARE: Medium Mixing Bowl, Medium Sauce Pan, Cookie Sheet (sheet tray), Silpat/Cooking Spray/ Parchment, Cutting Board, Knife

YIELDS 4-6 servings
PREP & COOK 45 minutes
READY IN 1 hour 30 minutes

INGREDIENTS:
1/2 jar Just+Add Beer Spicy Szechuan Black Vinegar
1/2 12-ounce bottle Guinness or Your Favorite Stout
1 pound Ground Bison (or ground meat of choice)
1 tablespoon Chopped Garlic
1 bunch Scallion
1 Red Fresno Pepper
1 tablespoon Sesame Seed
1 Egg

STEP 1: SEASON MEAT

Combine Bison with 1 tablespoon chopped garlic + 2 tablespoons JustAdd Beer Spicy Szechuan Black Vinegar sauce. Mix well.

STEP 2: ADD BEER

Add 2 tablespoons Guinness or your favorite Stout and 1 egg. Combine thoroughly. Preheat oven to 350°F.

STEP 3: MAKE MEATBALLS

Form your meatballs, keeping them small (1-2 ounces) and place on a well-oiled (or parchment paper-covered) sheet pan about 1/4″-1/2″ apart. Transfer to preheated oven for 10-15 minutes or until the meatballs are firm to the touch.

STEP 4: MAKE SAUCE

In a medium sauce pot, combine 1/2 cup Just+Add Beer Spicy Szechuan Black Vinegar + 1/2 cup of Guinness or your favorite Stout. Transfer cooked meatballs to the pot and add remaining sauce from the jar.

STEP 5: SIMMER

Simmer meatballs until the beer/ sauce mixture is thick and coating (15-20 minutes).

STEP 6: SERVE

Serve meatballs over stir-fried noodles or grain of your choice such as rice or quinoa. Garnish with scallion, sliced Fresno chile and sesame seeds and drink what’s left over of the Guinness or open up another for a perfect pairing.