Bison meatballs

1. In a small bowl, combine the salt, herbs, and spices. In the bowl of a stand mixer fitted with a paddle attachment, add the panko, egg, milk, and spice mixture. Mix on medium speed for about 2 minutes, scraping the sides as necessary.
2. Add the bison and pork fat to the breadcrumb mixture and mix on medium speed until evenly dispersed, about 1-2 minutes.
3. Heat your oven to 425°F. Line a sheet pan with aluminum foil and grease the foil. Roll golf ball-sized meatballs and place them evenly on the tray without touching each other. Roast them in the oven for 20 minutes until their internal temperature reads 165°F.

Pickle mustard gravy

1. In a small saucepan over medium-high heat, sauté the onion in butter until the onion starts to caramelize. Whisk in the flour. Cook for 2-3 minutes until it just starts to brown slightly. Add mustard and stir. The mixture should dry up and clump together. Cook for another 2 minutes. Slowly add the pickle juice in stages, only adding the next portion after the last has incorporated. Once all the juice has been added, turn the heat to low and simmer until the sauce thickens slightly. Remove from heat.
2. Serve the meatballs with gravy, and a dollop of blueberry sauce on top.