Spiced Bison Meatballs with Tahini Rice

• 93
  1 1/2 lb ground bison

  Ground Bison 1 lb - Grass-Fed/Grass-Finished93$29.80Buy from Southwest Ranches Farmers Market
• 94
  1 egg, lightly beaten

  Eggs Organic94$7.75Buy from Creme de la Crop
• 90
  1 1/2 tbsp minced garlic, divided

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 90
  1 1/2 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 88
  1 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 84
  1/2 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 84
  1 1/2 cups white basmati rice, rinsed until clear

  Basmati Rice84$22.99Buy from Banyan Botanicals
• 94
  2 tbsp extra-virgin olive oil, divided

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 90
  1/4 cup tahini

  Sunita Organic Whole Tahini 280g90$7.00Buy from Quickvit
• 1 1/4 tsp fine sea salt, divided
• 1/2 tsp ground black pepper, divided
• 2 1/2 cups water, divided

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1. 1

   Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with unbleached parchment paper.

2. 2

   Heat 1 tablespoon of extra-virgin olive oil in a medium saucepan over medium heat. Add the rinsed white basmati rice and toast gently for 1 minute until fragrant.

3. 3

   Pour 2 1/4 cups of water and 1/2 teaspoon of fine sea salt into the rice. Bring to a rolling boil over high heat, then cover with a tight lid, reduce the heat to low, and cook undisturbed for 12 minutes. Remove from heat and let rest covered for 5 minutes.

4. 4

   While the rice cooks, combine the ground bison, beaten egg, 1 tablespoon of minced garlic, ground cumin, ground cinnamon, ground ginger, 1 tablespoon of extra-virgin olive oil, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of ground black pepper in a large mixing bowl. Mix gently with your hands just until evenly combined.

5. 5

   Form the bison mixture into 16 evenly sized meatballs, about 1.5 inches wide, and arrange them spaced apart on the prepared baking sheet.

6. 6

   Bake the meatballs at 425°F for 13 to 14 minutes, until browned on the exterior and cooked through to an internal temperature of 160°F.

7. 7

   In a small bowl, whisk together the tahini, the remaining 1/2 tablespoon of minced garlic, the remaining 1/4 teaspoon of fine sea salt, the remaining 1/4 teaspoon of ground black pepper, and 1/4 cup of warm water until smooth, creamy, and pourable.

8. 8

   Fluff the rested white basmati rice with a fork and distribute among four shallow bowls. Arrange four spiced bison meatballs over each portion and drizzle generously with the tahini sauce.