Bison Meatballs
Ya’ll! I have literally, tried and failed at too many times to count on my hands, how many times I have messed up meatballs. Either they are too dry, or they fall apart, or they stick to the bottom of the pan, etc. One thing I have learned, is that if you mess up meatballs, you now have meat sauce because I just breakup the rest of the balls (that is if any worked) and mix it in some marinara and toss it on some noodles. But this time, I FINALLY got a recipe together that I am happy with!
I like to eat these meatballs as the protein portion of my dish, or as spaghetti and meatballs, I just spoon the additional sauce from the pan over the noodles, OR my favorite way is in a meatball sub!
Bison Meatballs
Jessi D
Ingredients
- 2 pounds ground bison
- 1/4 white onion, minced
- 4 garlic cloves, minced
- 1 egg
- 1/4 cup Italian breadcrumbs or panko
- 1/2 cup finely grated parmesan
- 1/4 cup minced parsely
- 1/4 cup basil, minced plus additional leaves for serving
- 1 TB olive oil
- 1/4 cup red wine
- 2 cans crushed tomatoes
- 1 TB crushed red pepper
Directions
In a bowl, combine the first eight ingredients plus salt and pepper
Mix together and shape into balls, golf-ball sized is recommended
Store in the refrigerator for approximately 30 minutes
In a pot, heat oil over medium high heat
Add meatballs in, creating only one layer (you may need to do more than one batch)
Sear all over, turning each meatball every few minutes to get all sides seared
Once seared all over, remove from the pot and place on a paper towel
Repeat until all meatballs have been seared
Add wine to the pot and scrape up any browned bits – but don’t throw those out, those are the tastiest bits!
Lower the heat to medium low, add in the tomatoes, red pepper flakes and basil sprig
Add the meatballs to the pot and season with salt and pepper
Cover and simmer for 30 minutes
Remove meatballs from the pot, garnish with leftover basil leaves and serve immediately