Porcupine Bison Meatballs Print Email

1 lb ground bison
½ cup uncooked instant rice
2 eggs slightly beaten
1 envelope dry onion or vegetable soup mix
¼ cup finely chopped green pepper
1 14½ oz can stewed tomatoes
12 oz can or bottle of light beer
2 tsp chile powder
3 TBS flour

Mix together the meat, rice, eggs, dry soup, and pepper. Shape into 8 large balls. In a Dutch oven, combine tomatoes, beer, and chile powder. Heat to boiling over medium heat. Carefully drop meatballs into hot tomato mixture; cover and simmer or bake for 45-55 minutes. Lift out meatballs and thicken sauce with 3 TBS flour mixed with some cold water. Delicious served with corn bread or muffins. Serves 5-6 – Canadian Bison Association