Bison Meatballs

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Description

I love meatballs. They’re a comfort food that I enjoy but I find often they get mistreated. I prefer my meatballs baked and a little more dense.

I also think buffalo / bison is a wonderful meat that can be a little lean for a treatment like this. So I’ve added a bit of Panchetta to give it a savory kick. The fresh herbs also give it a brightness that helps.

Serve these solo or with a simple pasta red sauce.

Ingredients

1 1/2 pounds ground bison
1/4 pound Panchetta diced into small bits
1/2 cup finely grated parmesan-reggiano
1 whole egg
1 1/2 tablespoon fresh finely chopped basil
1 1/2 tablespoon fresh finely chopped parsley
1 teaspoon garlic powder
1 teaspoon Sambal Oelek Fresh Chili Paste
1 1/2 teaspoon kosher salt
1/2 cup Panko bread crumbs
* Click to ingredient to choose one

Directions

1
Preheat the oven to 400 degrees F.
2
In a large mixing bowl combine the bison, Panchetta, cheese, egg, basil, parsley, chili paste, garlic powder, and salt.
3
Using your hands, mix all ingredients until well incorporated.
4
Use immediately or refrigerate for up to 24 hours.
5
Place the bread crumbs in a small bowl or pan.
6
Using your hands, shape the meatballs into rounds. Don't make them too large or small, Think being able to finish one in a couple bites.
7
Roll the meatballs in the bread crumbs and place on a baking rack over a sheet pan.
8
Bake for 20 minutes until cooked through.