- 1/2 cup uncooked basmati rice
- 1/4 cup chopped almonds
- 2 pound 90-percent-lean ground bison
- 1/4 cup chopped raisins
- 1/4 cup plus 1 tablespoons chopped flat-leaf parsley, divided
- 3 tablespoons chopped mint, divided, plus whole leaves for garnish
- 2 teaspoons coarse salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 cup nonfat plain yogurt
- 2 teaspoons fresh lemon juice
- 1 stem saffron (optional)
- 1 1/2 cups low-sodium marinara sauce
- 24 small brioche buns (1 1/2-inch diameter)
- Heat oven to 450°F. Cook rice as directed on package. In a small skillet over low heat, toast almonds until golden, 8 minutes. In a bowl using hands, mix bison, rice, almonds, raisins, 1/4 cup parsley, 2 tablespoons mint, salt and pepper. Form into 24 balls, 1 1/2 inches each. Grease a 9″ x 13″ baking dish with 2 tablespoons olive oil; arrange meatballs in dish, touching. Bake until firm and slightly pink in center, 15 minutes. In a bowl, combine yogurt, lemon juice, 1 tablespoon water, remaining 1 tablespoon olive oil, parsley, mint; saffron (if desired), and salt and pepper to taste. In a microwave-safe bowl, heat marinara sauce. Top each brioche bun with 2 tablespoons marinara sauce, meatball, 1/2 tablespoon yogurt sauce and a mint leaf.