Wednesday, April 13, 2011

Bison Lemongrass Meatball Salad

Another fine dinner adapted from Bon Appetit's Pork and Lemongrass Meatballs recipe.  I have always wanted to make something with lemongrass but never got around to it and when I was reading this months issue of Bon Appetit I came across a whole slew of lemongrass recipes!  Yippee, it was time.  Lemongrass has a way of making things taste so fresh and what better time of the year to have a nice spring fresh meal.  Unlike a lot of Bon Appetit recipes this one is actually pretty quick and simple and you can prepare it all a day ahead.  I hope you enjoy this as much as my husband and I did!


  • 1 lb ground bison
  • 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin then minced
  • 1/4 cup onions, chopped
  • 2 tablespoons fresh cilantro or basil, chopped
  • 2 tablespoons fish sauce
  • 2 garlic cloves, chopped (or 1 tsp garlic powder)
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground white pepper

Dipping Sauce (Makes a great dressing for cucumber salad as well)

  • 1 lemongrass stalk
  • 1/4 cup fresh lime juice
  • 1/8 cup fish sauce
  • 2 tablespoons fresh cilantro or basil, chopped
  • 3 tablespoons pear concentrate
  • 2 teaspoons minced jalepeno or green thai chile or serrano chile with seeds
  • 1 head of butter lettuce or lettuce of choice
  • 1 small cucumber thinly sliced


  1. Preheat oven to 350.
  2. Combine all meatball ingredients in food processor and pulse until paste forms.
  3. Add Bison meat and pulse to blend.
  4. Shape into 1-2 inch balls and place on foil lined baking sheet.
  5. Bake for approx 25 minutes.
  6. Meanwhile cut bottom 3 inches from lemongrass, smash with rolling pin and mince.
  7. Place lemongrass in small bowl.
  8. Add remaining ingredients and mix together.
  9. Once meatballs are done prepare each plate with a bed of lettuce, some cucumbers, meatballs and drizzle the sauce on top.

Print Recipe. 

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