Bison Meatballs

I usually make turkey meatballs when I have spaghetti and red sauce, but I didn’t really feel like making a trip to the specialty store to buy good turkey. The regular grocery store down the street, though, recently started carrying ground bison, so knowing this, I have a feeling there may be more bison served in our house in the future. Didn’t do anything all that differently than usual, but for some reason these turned out really well. Maybe all the herbs?

1 pound ground bison

1 slice white bread

splash or two milk

1 egg, lightly beaten

salt and pepper

2-3 garlic cloves, minced

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

1 tbsp fresh chives, chopped

Preheat oven to 350.

Pulse bread in food processor to make crumbs. Put in large bowl, adding a splash or two milk. Add beaten egg, ground meat, herbs and garlic. Season with a generous amount of salt and pepper, mix together with your hands.

Form into 15 balls and put on a greased baking sheet. Cook for about 25 minutes, or until meatballs are browned and nearly cooked through.

When ready to serve, simmer in tomato sauce for about 20 minutes to finish cooking through and to add more flavor to the meatballs. Serve over spaghetti.


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