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Bison Meatballs Recipe from Merry Edwards Winery

The Merry Edwards Winery is located in California’s Russian River Valley. Wines to look for at the winery include: Sauvignon Blanc, Chardonnay and Pinot Noir. If you like a sweet wine look for the Late Harvest Sauvignon Blanc, a dessert wine.The winery tasting room offers two types of wine tastings: In-Depth Tastings and Walk-in Tastings. The recipe below is from the Merry Edwards Winery. Try the Bison Meatballs soon!

Bison Meatballs

Serves 4

Pairs well with Klopp Ranch Pinot Noir



1 pound ground bison, drained of excess liquid and blotted dry
2 large garlic cloves, mashed
¼ teaspoon alaea sea salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
1 tablespoon olive oil


Incorporate all ingredients together by kneading with your hands. Shape into 12 medium-size meatballs. Sauté in olive oil in skillet over medium heat, turning to lightly brown all sizes. Do not overcook as bison is quite lean. Set aside.



4 teaspoons olive oil
½ Walla Walla Sweet Onion, diced
½ pound Maitake mushrooms, broken into individual sections
1 14.5-ounce can tomatoes (try Muir Glen Organic Fire Roasted) or equal amount of blanched, seeded fresh tomatoes
½ cup Merry Edwards Russian River Valley Pinot Noir
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar


Sauté onions and mushrooms in olive oil until soft, slightly brown and liquid has evaporated. Add other ingredients along with meatballs. Cook for about 25-30 minutes to meld and incorporate flavors, reducing sauce to a thick consistency. Spoon sauce over meatballs periodically during the reduction phase to keep meatballs moist. Spoon meatballs and sauce over julienned, lightly steamed squash. Serve with fresh broccoli or filet beans on the side.


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