Bison Meatballs with Blueberry Compote

Bison Meatballs with Blueberry Compote

Bison is truly a North American meat. It is lean and its dense nutritional profile fits a healthier, more natural diet. Berries are packed with nutrients and incredibly versatile to top savory or sweet dishes. Serve meatballs with our blueberry compote to showcase local ingredients of the prairie provinces.
Servings: 4
Author: Pam Eike, Nara Nutrition


  • 1 slice bread crumbed
  • 1/4 cup milk
  • 1/4 cup onion chopped
  • 2 pounds of ground bison
  • 2 cloves garlic minced
  • 1 apple cubed with skin on
  • 1/4 cup parsley chopped
  • Salt and pepper
  • 1 Tbsp Sharples Ranch Smoky BBQ Rub available at Silk Road Spice Merchant
  • Grapeseed oil

For Compote

  • 1 cup fresh blueberries
  • 4 Tbsp honey
  • 1/4 cup balsamic vinegar We used Wild Blueberry Balsamic Vinegar from Soffritto
  • fresh mint optional
  • 1/2 tsp vanilla


For Meatballs

  • Soak bread in milk for 5 minutes.
  • Mix in remaining ingredients. Overmixing will cause meat to toughen. Roll meat into 2 inch meatballs.
  • Heat cast iron pan to medium-high heat. Add a small amount of oil to coat the bottom of pan. Once pan is hot, place meatballs and turn meatballs to brown on all sides. Then cover to allow meatballs to finish cooking.

For Compote

  • Combine the honey and balsamic in a small pot and simmer over medium heat for 15-20 minutes until thickened slightly.
  • Add the blueberries and gently mix to coat the berries with the balsamic reduction. Serve warm.


Use a scoop to form meatballs into same size for consistent cooking time.