Recipes

Try these barbecue meatballs with an Indigenous twist

In a new cookbook, ‘Next Level Chef’ winner Pyet DeSpain shares recipes that celebrate Native American and Mexican cooking.

By Star Tribune staff

The Minnesota Star Tribune

February 20, 2026 at 10:59AM

Wojape BBQ Bison Meatballs are author Pyet DeSpain's nod to Kansas, her barbecue sauce-loving dad and her ancestors who first made the wojape, a thick berry sauce. (Kristin Teig/Provided by HarperOne)

Wojape BBQ Bison Meatballs

Serves 4.

Bison usually graze on grass and are more physically active than cattle, roaming over larger swaths of land, resulting in leaner and healthier meat. These days you can find bison at many supermarkets. Flavored with native herbs and just a touch of spice, these lightly seasoned meatballs pair well with Wojape BBQ Sauce, turning this worldwide staple into a delicious Indigenous treat. Note: If you can’t find bison, feel free to use ground turkey or ground chicken. From “Rooted in Fire: A Celebration of Native American and Mexican Cooking,” by Pyet DeSpain (HarperOne, 2026).

1 lb. ground bison, preferably grass-fed (see Note)
1 tbsp. dry or finely chopped fresh rosemary sprigs
1 tbsp. dry or finely chopped fresh thyme leaves
3 cloves garlic, minced
1 tsp. chili powder
½ tsp. ground juniper berries or freshly ground black pepper
1 tsp. kosher salt
1 tsp. sunflower seed oil
½ c. Wojape BBQ Sauce (see recipe)

Directions

Preheat oven to 365 degrees.

In a medium mixing bowl, combine the ground bison, rosemary, thyme, garlic, chili powder, juniper and salt. Use your hands or a spatula to mix thoroughly and divide into 12 even-size meatballs, about 1 inch in diameter.

Coat the bottom of a large skillet with the sunflower seed oil, and place over medium heat.

Once the skillet is hot, add the meatballs and brown on all sides, 5 to 7 minutes.

Transfer the meatballs to an oven-safe baking dish, coat the meatballs with the Wojape BBQ Sauce, and roast for 25 minutes.

Serve hot with wild rice or your favorite meatball sides.

Wojape BBQ Sauce

Makes 1 ¼ cups.

“This is my homage to Kansas, to my dad — an avid BBQ sauce lover — and to my ancestors who first cooked up the wojape that now serves as the foundation for this bold, earthy, slightly smoky sauce," Pyet DeSpain writes. From “Rooted in Fire,” by Pyet DeSpain (HarperOne, 2026).

1 ¾ c. mixed berries such as blueberries, raspberries, blackberries, chokecherries, gooseberries, cranberries, strawberries, boysenberries or brambleberries (see Tip)
¼ c. apple cider vinegar
½ c. maple syrup or maple sugar
2 tsp. smoked paprika
½ tsp. garlic powder
1 tsp. kosher salt
½ tsp. dried or 1 ½ tsp. fresh rosemary
½ tsp. dried or 1 ½ tsp. fresh thyme
½ tsp. dried or 1 ½ tsp. fresh oregano
½ tsp. onion powder
1 tbsp. Worcestershire sauce

Directions

In a medium saucepan over medium heat, add the mixed berries, apple cider vinegar, maple syrup, smoked paprika, garlic powder, salt, rosemary, thyme, oregano, onion powder and Worcestershire sauce. Cook for 15 minutes, stirring occasionally.

Once the sauce reaches a thick consistency, remove from heat and allow it to cool.

Tip: If using chokecherries, remove the pits. For a smooth consistency, process the sauce in a blender and remove the seeds with a sieve or mesh strainer.

Wojape BBQ Bison Meatballs are author Pyet DeSpain's nod to Kansas, her barbecue sauce-loving dad and her ancestors who first made the wojape, a thick berry sauce. (Kristin Teig/Provided by HarperOne)