Bison Cranberry Meatballs with Wild Rice

By Lunds & Byerlys

October 30, 2026

This Indigenous-inspired recipe adapted from Chef Sean Sherman comes together without sugar or gluten. Using masa as a binder, these meatballs incorporate lots of ingredients local to Minnesota—hemp seeds, cranberries, wild mushrooms and wild rice. In fact, sumac is a native plant that can be found on many Minnesota highways. When dried and used in cooking, sumac creates a slightly sweet flavor akin to hibiscus or cranberries.These cozy, delicious meatballs use seasonal fall flavors and will fit seamlessly into your meal plan.


We love bison meat for its rich taste without gaminess, and we conveniently sell it in L&B meat departments. However, if you’d prefer, you can use ground beef in its place for a similar effect.

SERVINGS

2-4

PREP TIME

30 min

COOK TIME

30 min

Ingredients

For the cranberry sauce and meatballs:

  • 1
    cup dried cranberries, roughly chopped, divided
  • 2
    tablespoons L&B Maple Syrup, divided
  • 1
    pound ground bison or ground beef (90% lean)
  • ¼
    cup thinly sliced green onions
  • ¼
    cup white corn masa harina
  • 1
    tablespoon hemp seeds
  • 2
    teaspoons kosher salt
  • 1
    teaspoon L&B Ground Sumac
  • 2
    tablespoons avocado oil

For the mushroom wild rice:

  • 1
    (7 oz.) package mixed mushrooms, roughly chopped
  • 1
    medium shallot, thinly sliced
  • 2
    cups cooked L&B Minnesota Cultivated Wild Rice, cooked according to package instructions
  • ½
    cup vegetable stock
  • ½
    cup dried cranberries, roughly chopped

Directions

  1. 1

    Heat the oven to 375 F.

  2. 2

    To make the cranberry sauce: In a small saucepan, combine 1 cup water, ½ cup dried cranberries and 1 tablespoon maple syrup; bring to a boil, then reduce the heat to simmer for 5 minutes. Using an immersion blender or blender, blend until jammy and set aside.

  3. 3

    To make the meatballs: In a medium bowl, combine bison or ground beef, ½ cup dried cranberries, green onions, corn masa, hemp seeds, 1 tablespoon maple syrup, salt and sumac; mix until well combined. Divide the meat into 2-tablespoon portions, roll into meatballs and place them on a small sheet pan. Cover and refrigerate for 30 minutes and up to overnight.

  4. 4

    In a large cast-iron skillet over medium heat, drizzle the avocado oil and add the meatballs to the skillet. Cook until a golden brown crust forms, about 2 minutes. Flip over the meatballs, remove skillet from stovetop and bake in the oven for 10 minutes or until the internal temperature reaches 165 F with an instant-read thermometer.

  5. 5

    To make the mushroom wild rice: In a medium saucepan over medium-high heat, add mushrooms to the dry pan and cook for 5 to 8 minutes or until mushrooms are toasted and crispy. Add the sliced shallot to the skillet and cook for about 5 minutes, or until tender. Stir in cooked wild rice, vegetable stock and dried cranberries; cook until stock has been absorbed. Serve with meatballs and drizzle with the cranberry sauce.

Recipe adapted from: Sean Sherman

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