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Bison Meatballs

Yields1 Serving

 1 lb ground bison
 1 egg
 ¼ cup grated Parmesan cheese
 ¼ cup bread or cracker crumbs
 a bit of grated onion (optional)
 a squirt of tomato paste, ketchup or barbecue sauce (about a tablespoon)
 salt & pepper to taste

Mix everything together in a bowl, making sure you don’t work it too hard. Shape into 1” balls. Place on a cookie sheet and freeze, then transfer to freezer bags to store for up to 4 months, or bake at 350F for 10-15 minutes, until cooked through. To make spaghetti sauce, brown the fresh or frozen meatballs in a drizzle of oil in a hot skillet, rolling them around to brown on all sides, then pour tomato sauce over top and simmer until they are cooked through.