Bison Meatballs

bison meatballs with cilantro-yogurt sauce
Makes 4 servings

Cilantro-Yogurt Sauce:

1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 bunch chopped cilantro
1/2 cup Greek yogurt
3-4 green onions, chopped
2 tablespoons chopped mint
1/2 a lemon, juiced
1 tablespoon olive oil
1 teaspoon chopped sage
1 teaspoon sugar
1 teaspoon honey

Meatballs:
3 tablespoons olive oil, divided
1 small finely chopped onion
6 garlic cloves, minced
1/2 cup fresh breadcrumbs
2 tablespoon whole milk
2 minced jalapeño chile
2 tablespoons Greek yogurt
1 pound ground bison
1 egg
1/4 cup chopped cilantro
1 teaspoon chopped sage
salt and pepper
1/4 teaspoon ground allspice

For cilantro-yogurt sauce:
Toast all seeds in small skillet over medium heat until aromatic and
slightly darker in color,stirring often, about 2 minutes. Cool.Finely
grind seeds in spice mill or coffee grinder. Place cilantro and all
remaining ingredients in blender. Add 1 teaspoon ground seeds and process
until smooth sauce forms, scraping down sides frequently. Season to taste
with salt and pepper. Cover sauce and chill. Reserve remaining ground
seeds for meatballs.

For meatballs:
Heat 1 tablespoon oil inheavy small skillet over medium heat.Add onion
and garlic and sauté until soft, stirring frequently, about 7 minutes (do
not brown). Cool. Toss bread crumbs withmilk in small bowl to moisten.
Place cooled onion mixture, bread crumb mixture,reserved ground seeds
from cilantro-yogurt sauce, jalapeño, and yogurt in processor.Using
on/off turns, process until coarsepuree forms. Transfer mixture to
mediumbowl. Add bison, egg, cilantro, sage,1 teaspoon coarse salt,
pepper, and allspice. Using hands or fork, mix until just blended. Using
damp hands, form bison mixture into 1 1/4-inch balls.

Heat remaining 2 tablespoons oil in heavy large nonstick skillet over
medium heat. Working in 2 batches, cook meatballs until brownedon all
sides, about 8 minutes per batch.Transfer meatballs to rimmed baking
sheet. Place in oven to keep warm up to 15 minutes.
Serve meatballs with cilantro-yogurt sauce for dipping, rice, veg, etc.