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Buffalo, Pinon Nut and Red Chile Meatballs ~ High Country Cooking with Duke and Leroy’s Buffalo

October 30, 2010

Duke and Leroy’s Buffalo
Sandia Pueblo
Bernalillo, New Mexico
April 2010
Karen Rivera

What does a true New Mexican bring for cocktails? Buffalo Meatballs made with sustainably grown buffalo from The InterTribal Bison Cooperative, of course.

Buffalo, Pinon Nut and Red Chile Meatballs

Yield: Not enough,  once you taste these.

2 # ground buffalo
1/2 c New Mexico pinon nuts
1 tsp sea salt
1 tsp coarsely ground black pepper
2 large eggs
1 c. freshly ground breadcrumbs or Panko bread crumbs
3/4 c. Homemade Red Chile Jelly ( or you can order this from several places online if your local trading post doesn’t carry it)
1/2 c. hot New Mexico ground red chile
1/4 c grapeseed oil
1/3 c water

Gently mix together buffalo, pinon nuts, salt, pepper, egg and bread crumbs. Shape into bite sized meatballs.

Heat oil in a large cast iron frying pan. Brown meatballs, turning frequently, removing them as they brown until all meatballs are cooked.

Add red chile jelly, red chile powder and water. Reduce heat to low and simmer about 10 minutes.

You can make these ahead and reheat them. They freeze pretty well, too.

One Comment leave one →


  1. World Spinner

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