Wild Idea Buffalo Recipe of the Week – Grilled Buffalo Meatball Salad with Mint Vinaigrette

November 6, 2013 at 10:03 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
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Grilled Buffalo Meatballs! Another fine one from Jill O’Brien of Wild Idea Buffalo. I left the link at the bottom of the post where you can find this recipe and all the other great Buffalo recipes along with the Wild Idea Buffalo on line store.

Grilled Buffalo Meatball Salad with Mint Vinaigrette
By: Jill O’Brien


Wild Idea Buffalo Grilled Buffalo Meatball Salad with Mint Vinaigrette
Grilled Buffalo Meatball Salad with Mint Vinaigrette

(Inspired by Food & Wine recipe). Serves 4

Grills across the country will be fired up for this Fathers Day, covered with burgers, steaks and Ribs (check out our Rib specials this month– recipes included). All delicious, but if you are in the mood for something on the lighter side, this recipe is for you. Enjoy.


Meatball Ingredients:

1 – 1 lb. Ground Buffalo
2 – cloves garlic, minced
2 – green onions, minced

1 – tablespoon soy sauce
2 – tablespoons hoisin sauce
1 – teaspoon salt
2 – teaspoons black pepper
2 – tablespoons olive oil
24 –cherries, pitted
8 – mushrooms, halved
8 wooden skewers, soaked in water

Vinaigrette Ingredients:

½ – cup rice vinegar
¼ – cup honey
¼ – cup sesame oil
1 – tablespoon pickled ginger
¼ cup fresh mint leaves
½ – teaspoon salt
1 – teaspoon black pepper

Salad Ingredients:

4 – handfuls mixed greens
1 – cup prepared quinoa
½ – cucumber, diced

*optional garnish: cherries, sesame seeds or Marcona Almond

1.) In mixing bowl combine: ground buffalo, minced garlic, minced onion, soy, salt and pepper. Mix thoroughly with hands.
2.) Shape into 16 oval meatballs, and roll in olive oil. Refrigerate for ½ hour.
3.) Mix all Vinaigrette ingredients in blender a pulse until mixed.
4.) Thread skewer: cherry, mushroom, meatball, cherry, meatball, mushroom, cherry. Repeat with remaining skewers.
5.) Wrap exposed wooden tips with foil.
6.) Place skewers over medium high grill, about 400* and grill for 3 minutes each side.
7.) Remove skewers from grill and cover with foil, allowing to rest for 5 minutes.
8.) Toss salad greens with ¼ cup of the vinaigrette, arrange on 4 separate plates.
9.) Mix cucmber and jalapeno together in bowl and toss with ¼ cup viniagerette.
10.) Divide prepared quinoaand sprinkle on top of greens. Repeat with diced cucumbers. Top Salad with two skewers and drizzle with additional vinaigrette. Garnish as desired.

Serve with grilled flat bread.


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